It’s apple season here in my home state of Maryland. Today I have a delicious grilled apple cheddar salad you will love. It may be apple picking time, but it’s still pretty warm outside and our grill is still doing a lot of the cooking duty.
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
Apple Cheddar salad is a pantry meal
Buying seasonal foods is an excellent way to extend the family food budget A salad like this, paired with your favorite protein, is not only a quick meal but a budget friendly way to ensure your family gets a wide variety of nutrients. In addition, pantry staples like cheeses and long keeping fruits and vegetables make meal preparation quick! #CabotBudgetMeals
What to look for when buying apples
When purchasing apples look for fruits without large blemishes or soft spots. The apple should feel solid for its size. It doesn’t have to be perfect, but any damage should not penetrate the peel.
A medium apple is the desired serving size. The peel provides fiber and the flesh is a source of Vitamin C, pectin (soluble fiber) and a host of phytochemicals believed to have health benefits. (Read more about apple nutrition here.)
Any apple you like to eat will work well for this salad as the short cooking time won’t overly affect the texture. I’m partial to Gala and Fuji which the local orchards are harvesting at the moment.
The crisp sweetness of the apples combines well with Vermont Sharp Cheddar Cheese from Cabot to provide contrast for our warm salad.
Cabot Cheese and Apples?
It’s really not that much of a stretch, you know. People have been eating cheddar cheese with apple pie for ages. Award winning Vermont Sharp is an excellent choice to have on hand for snacking and cooking.
Did you know all Cabot cheddars are naturally lactose and gluten free? This is good news for people intolerant to lactose and gluten.
Cabot is a cooperative, owned by 800 family farms in New York and New England. The members of the co-op work together to provide high quality products while following sustainable practices which protect animals, stakeholders, and pastures. You can feel good about purchasing their products.
Cabot produces a variety of cheeses as well as other dairy products like Greek yogurt, whey protein, sour cream, cottage cheese and butter.
Tips for making Fall Apple Cheddar Salad on a Grill
As mentioned above, we like to prepare my salad on the grill. Once the meat has been finished, the residual heat is used to saute the apples and nuts in a skillet. Cast iron is a good choice for this, but any heavy skillet will work.
If cooking over charcoal, move the coals to one side and place the skillet on the other. If using gas, turn the burner to low or turn one side off.
Ingredients
- 3 medium apples, cored and diced (add another apple a larger salad)
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 teaspoons walnut oil (optional)
- 4 ounces pecan or walnut halves and pieces (a generous handful)
- 4 servings tender greens (I used a spring mix)
- juice 1/2 lemon
- pinch of salt and pepper
- 3 ounces sharp cheddar cheese like CABOT Vermont Sharp, grated or crumbled
Instructions
- Heat the butter, walnut oil and olive oil in a large, heavy skillet
- Add the apple and nuts and saute for several minutes until the apples begin to take on a bit of color. Season with a pinch of salt and pepper. Less is more for this recipe so be cautious with seasoning.
- Arrange salad greens on plates, then use a slotted spoon to transfer the apples and nuts over the greens.
- Squeeze the lemon juice in the skillet and mix with the leftover butter and oil to make a quick dressing. Spoon the dressing over the salads. Immediately top with the cheese and allow the residual heat from the fruit to soften it.
Notes
This is such a lovely salad, it’s sure to become a regular part of your menu.
Terrific idea for a salad! I really like the combo of apples with cheddar, but rarely use it on salads. I will though — this is such a great idea. Thanks!
I like the combination as well. Adding fruit to salads helps me tame my sweet tooth, too. Thanks, John!