Applebeetandwalnutsalad Recipes

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ROASTED BEET, BUTTERNUT SQUASH & APPLE SALAD

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14



Roasted Beet, Butternut Squash & Apple Salad image

Steps:

  • Preheat the oven to 450 degrees F. Arrange two oven racks evenly spaced.
  • Place the beets on a sheet pan, toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and spread out in one layer. On a second sheet pan, toss the butternut squash and apples with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and spread out in one layer. Roast both pans of vegetables for 25 to 30 minutes, tossing occasionally, until everything is tender and lightly browned.
  • Meanwhile, for the vinaigrette, heat 1/3 cup olive oil in a small saute pan over medium-low heat. Add the shallot and cook for 3 minutes. Add the garlic and cook for 30 seconds. Over low heat, whisk in the balsamic vinegar, orange zest, orange juice, honey, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Keep warm.
  • Place the roasted vegetables and fruit in a large bowl. Add the arugula and vinaigrette and toss well. Sprinkle with the almonds and serve warm.

1 pound red beets, tops removed, peeled and 1/2-inch diced
Good olive oil
Kosher salt and freshly ground black pepper
1 pound butternut squash, peeled and 1/2-inch diced
1 pound crisp red apples, halved, cored, and 1/2-inch sliced
1 large shallot, halved and sliced
1 teaspoon minced garlic
2 tablespoons balsamic vinegar
1 teaspoon grated orange zest
1 1/2 tablespoons freshly squeezed orange juice
1 tablespoon liquid honey
1 1/2 teaspoons good Dijon mustard
3 ounces baby arugula (6 cups)
1/4 cup roasted, salted Marcona almonds

CHICKEN AND APPLE SALAD

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12



Chicken and Apple Salad image

Steps:

  • Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
  • Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
  • Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread.

Nutrition Facts : Calories 754 calorie, Fat 53 grams, SaturatedFat 12 grams, Cholesterol 149 milligrams, Sodium 910 milligrams, Carbohydrate 19 grams, Fiber 8 grams, Protein 54 grams

2 skin-on, bone-in chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
1/3 cup plus 1 tablespoon vegetable oil
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon plus 1 teaspoon dijon mustard
1 teaspoon honey
2 Gala apples
1/2 cup chopped walnuts
1 small head escarole, torn into pieces
2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced
4 ounces aged cheddar cheese, shredded (about 1 cup)
Multigrain bread, for serving (optional)

APPLE WALNUT SALAD

Apples, walnuts, and cranberries in a creamy sauce make an excellent side dish for Thanksgiving or Christmas dinners!

Provided by Shana

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9



Apple Walnut Salad image

Steps:

  • Combine the brown sugar and cinnamon in a large bowl. Whisk in the softened cream cheese, yogurt, and vanilla until smooth.
  • Stir the apples, 1 1/2 cups of walnuts, and the dried cranberries into the cream cheese mixture until well coated.
  • Spoon salad into a serving bowl and garnish with the remaining 1/4 cup of chopped walnuts. Keep chilled until serving.

Nutrition Facts : Calories 459.2 calories, Carbohydrate 53.9 g, Cholesterol 31.2 mg, Fat 26.8 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 7.8 g, Sodium 105.2 mg, Sugar 41.9 g

¾ cup brown sugar
1 teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 (6 ounce) container nonfat plain yogurt
1 teaspoon vanilla
6 large apples - peeled, cored and chopped
1 ½ cups chopped walnuts
1 cup dried cranberries
¼ cup chopped walnuts

APPLE AND WALNUT SALAD

This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (1 cup each).

Number Of Ingredients 15



Apple and Walnut Salad image

Steps:

  • In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

5 cups torn romaine
5 cups torn red leaf lettuce
1 large red apple, chopped
1 large green apple, chopped
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup chopped walnuts, toasted
1/3 cup thinly sliced red onion
1/3 cup dried cranberries
CIDER VINAIGRETTE:
3/4 cup apple cider or juice
3 tablespoons cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup walnut oil or canola oil

APPLE SALAD WITH WALNUTS AND BRUSSELS SPROUTS

Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.

Provided by Florence Fabricant

Categories     easy, salads and dressings, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 16



Apple Salad With Walnuts and Brussels Sprouts image

Steps:

  • Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
  • Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
  • Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 487 milligrams, Sugar 13 grams, TransFat 0 grams

1 tablespoon minced shallot
1/4 cup apple cider vinegar
1 teaspoon toasted chile flakes, pulverized in a mortar
2 tablespoons whole grain mustard
1 tablespoon honey
1/4 cup walnut oil
1 tablespoon extra-virgin olive oil
3 Honeycrisp or other crisp tart apples, peeled, cored and in 1/2-inch dice
1/2 medium-size kohlrabi bulb, peeled, in 1/4-inch dice
12 brussels sprouts, bases trimmed, sliced thin vertically
1/3 cup shaved Parmigiano-Reggiano
1/2 cup toasted walnuts
1 tablespoon lemon juice
Salt and ground black pepper
6 ounces fresh ricotta
6 slices serrano ham (about 3 ounces), optional

APPLE, BEET AND WALNUT SALAD

This is a nice fall salad, simple and light. It makes a good starter for a special meal. I have made it a few times for Thanksgiving.

Provided by Jenny Sanders

Categories     Apple

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Apple, Beet and Walnut Salad image

Steps:

  • Wash but do not trim the beets.
  • Boil them until tender and remove them to cold water.
  • (Or roast them, if you prefer.) When they are cool, peel them and cut them into 1 cm cubes or small slices.
  • Mix the apple cider or juice, the walnut oil, the lemon juice, the vinegar and the spices in a small jar and shake well.
  • Core and chop the apples.
  • Wash, dry, and tear up the lettuce.
  • Arrange it on plates with the apples, beets and nuts over it.
  • Drizzle the dressing over the salads.

Nutrition Facts : Calories 190.7, Fat 13.2, SaturatedFat 1.2, Sodium 62.5, Carbohydrate 18.2, Fiber 4.1, Sugar 12.3, Protein 3.5

2 medium beets
1 tablespoon walnut oil
2 tablespoons apple cider or 2 tablespoons apple juice
1 teaspoon lemon juice
1 tablespoon apple cider vinegar
1 pinch salt
1 pinch pepper
1/8 teaspoon ground aniseed
2 medium tart apples
1/2 cup walnut pieces
1 head boston lettuce or 1 head bibb lettuce

KALE AND APPLE SALAD

Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 9



Kale and Apple Salad image

Steps:

  • Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
  • While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

Nutrition Facts : Calories 151 calorie, Fat 8.5 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 161 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 5 grams, Sugar 8 grams

3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 Honeycrisp apple
1/4 cup slivered almonds, toasted
1 ounce Pecorino, finely grated (1/4 cup)
Freshly ground black pepper

ENDIVE, WALNUT AND APPLE SALAD

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 15m

Yield 8 servings

Number Of Ingredients 7



Endive, Walnut and Apple Salad image

Steps:

  • In a small bowl beat the olive oil and vinegar together.
  • In a large bowl combine the remaining ingredients. Beat the dressing ingredients again, pour over the salad ingredients in the bowl, toss well and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 3 grams

1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
6 heads endive, separated into leaves, rinsed and dried, cores removed
1 small bunch watercress, rinsed, dried and chopped coarse
1 small red onion, sliced very thin
1 Granny Smith apple, cored and sliced vertically very thin
1 cup chopped walnuts

APPLE WALNUT SALAD

The pumpkin seeds and homemade dressing make this salad so special-and healthy, too. Add leftover turkey and you've got a main-dish salad. -Bjorg Martin, Noblesville, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (2/3 cup dressing).

Number Of Ingredients 12



Apple Walnut Salad image

Steps:

  • In a small bowl, whisk the honey, vinegar and oil; set aside. Just before serving, place romaine and spinach in a large bowl; drizzle with dressing and toss to coat. Sprinkle with toppings.

Nutrition Facts : Calories 227 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 111mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 8g protein.

1/3 cup honey
1/4 cup white balsamic vinegar
2 tablespoons olive or flaxseed oil
8 cups torn romaine
4 cups fresh baby spinach
TOPPINGS:
6 slices sweet onion, quartered
1 cup cubed Jarlsberg or Swiss cheese
1 medium apple, chopped
1 cup coarsely chopped walnuts
1/2 cup salted pumpkin seeds or pepitas
1/4 cup dried cranberries, optional

CHICKEN SALAD WITH APPLES & WALNUTS

A little spin on the classic chicken salad. I found this recipe in a Schwan's Home Service Catalog. The only real reason it caught my attention is because they served it in Oranges and it looked good - otherwise I probably would not have even taken a second look. I am glad I did ... this is yummy!

Provided by Pvt Amys Mom

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7



Chicken Salad With Apples & Walnuts image

Steps:

  • Stir together prepared chicken, mayo, celery, onion, apples, nuts and pepper.
  • It looks great if you serve it in an orange peel and it is easy to clean up!

Nutrition Facts : Calories 1732.1, Fat 112.3, SaturatedFat 23.1, Cholesterol 401.8, Sodium 1244.1, Carbohydrate 54, Fiber 6.3, Sugar 23.4, Protein 127.4

4 chicken breasts, filets cooked and diced
1/2 cup mayonnaise (fat free or low fat may be substituted)
1/2 cup celery, diced
1/4 fresh onion, diced
1 cup apple, chopped (or grapes, I like apples)
1/4 cup walnuts, chopped
1/4 teaspoon black pepper

FENNEL-APPLE SALAD WITH WALNUTS

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Categories     salads and dressings, side dish

Time 10m

Yield 10 servings

Number Of Ingredients 10



Fennel-Apple Salad With Walnuts image

Steps:

  • In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
  • In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

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From healthyfamilyproject.com


APPLE WALNUT SALAD WITH BALSAMIC VINAIGRETTE - LITTLE BROKEN
Prepare the vinaigrette: in a small bowl, combine the olive oil, balsamic vinegar, mustard, and honey. Whisk until blended. Season with salt and pepper, to taste. Assemble the salad: in a large bowl combine the lettuce, apples, red onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and serve immediately.
From littlebroken.com


APPLEBEE'S NEIGHBORHOOD BAR + GRILL
The Applebee’s logo is a registered trademark and copyrighted work of Applebee’s Restaurants LLC.
From applebees.com


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