I love this salad. Chopped romaine, caramelized walnuts, diced apples, dried cranberries and aged gouda drizzled with an amazing tangy apple vinaigrette. It looks lovely and tastes even better!
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This salad is very simple and easy to assemble. It’s very versatile too. Simple enough for the family, but great for parties and the holidays too. You can purchase caramelized nuts at the store or learn to make your own here.
The Apple Vinaigrette:
Such a lovely salad deserves nothing less than an spectacular dressing. And this apple vinaigrette is just that! Apple juice, extra virgin olive oil, honey, a hint of dijon and white balsamic combine to make the perfect flavor combination for this sweet and savory salad. Many stores carry white balsamic. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.
If you’re a salad lover, this simple salad will be one you’ll want to make over and over again!
The Recipe: Chopped Salad with Apple Vinaigrette
Tips and what you will need: After using frozen apple juice concentrate, replace lid, cover with plastic wrap and use a rubber to seal, put back in freezer so you can use it again next time! See ‘how to caramelize nuts here. You will need apple cider vinegar, white balsamic vinegar and sea salt (my favorites) Affiliate links.
I love this salad! Chopped romaine, caramelized walnuts, diced apples, dried cranberries and aged gouda drizzled with an amazing tangy apple vinaigrette. It looks lovely and tastes even better!
- 1 1/2 heads romaine lettuce, chopped
- 1 cup good quality Gouda cheese, diced
- 1 cup dried cranberries
- 1 cup walnuts raw or caramelized, to taste (see link above)
- 2 Granny Smith apples diced
- 1/4 cup extra virgin olive oil
- 3 Tablespoons frozen organic apple juice concentrate Tip! Reseal the can with plastic and a rubber band and place back in freezer to avoid waste
- 2 Tablespoons apple cider vinegar
- 1 1/2 Tablespoons white balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 Tablespoon honey
- 1 pinch sea salt
- ½ tsp freshly ground pepper
Combine ingredients, dress with apple vinaigrette. Toss and serve.
Combine all ingredients and whisk. Dress salad. Save extra dressing in covered container in the fridge for up to a week. Once plated, add more freshly ground pepper if desired.
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