• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Facebook
  • Instagram
  • Pinterest

The Dietitian Feed

Recipes to nourish

  • Home
  • Recipes
    • Breakfast
    • Dinner
    • Meal Prep
    • Quick & Easy Meals
    • Soups
    • Salads + Sides
    • Snacks
    • Sweets
    • Plant Based
    • Gluten-Free
    • Dips & Sauces
  • Blog
  • Brand Partnerships
  • About

in Gluten-Free, Plant Based, Quick & Easy Meals, Salads + Sides · April 26, 2021

Apple Cheddar Salad

Jump to Recipe Print Recipe

This delicious Apple Cheddar Salad with Maple Cider Vinaigrette is the perfect side or base for your lunches. The salty and sweet combination from the McIntosh apples, aged cheddar cheese, and salted walnuts will have you feeling all the fall vibes, yet it’s still fresh enough to enjoy all year round.

apple cheddar salad with maple cider vinaigrette

Ingredients in the Apple Cheddar Salad

  • Walnuts, or sub nuts of choice
  • Mixed greens
  • Cheddar cheese (I love aged cheddar cheese)
  • McIntosh Apple. Sub the variety of apple you prefer, I love this one as it adds that tart but sweet flavour.

Ingredients in Maple Cider Vinaigrette

  • Olive Oil
  • Apple Cider Vinegar
  • Dijon mustard
  • Maple syrup: Use real maple syrup here to add the maple sweetness that pairs perfectly with the cheese and salted walnuts
  • Garlic: Because every vinaigrette needs garlic
  • Salt & Pepper to finish it off

How to make Apple Cheddar Salad

  1. Start by roasting the walnuts. When they are finished in the oven, sprinkle on a pinch of salt.
  2. While the walnuts cook, chop the lettuce leaves, apple and cheddar cheese.
  3. Make the Maple Cider Vinaigrette: Mix all ingredients together in a small bowl.
  4. Construct your salad: top the lettuce with the apple slices, cubed cheese and walnuts. Pour the vinaigrette over the salad, reserving some for topping later, or serve the dressing on the side. Enjoy!

Check out my other salad recipes here on the blog!

If you loved Apple Cheddar Salad with Maple Cider Vinaigrette, you’ll love this loaded Winter Kale Salad

Be sure to leave a star rating and review if you try it out. Star ratings help others find and enjoy my recipes!

apple cheddar salad with maple cider vinaigrette

Apple Cheddar Salad with Maple Cider Vinaigrette

Andrea Toole
A delicious salad with apple, aged cheddar and toasted walnuts with a Maple Cider Vinaigrette that is about to be your favourite way to top salads.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 7 mins
Course Salad
Cuisine American
Servings 6

Ingredients
  

Apple & Cheddar Salad

  • 1 cup raw unsalted walnuts
  • Pinch sea salt
  • about 6 cups mixed salad greens
  • 4 oz aged cheddar cheese, cubed
  • 1 McIntosh Apple (or any type of apple) sliced or diced

Maple Cider Vinaigrette

  • 1/4 cup olive oil
  • 1/3 cup apple cider vinegar
  • 2 tbsp pure maple syrup
  • 2 tsp dijon mustard
  • 1 clove garlic, minced
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions
 

  • Preheat the oven to 350F and spread the walnut on a baking tray. Bake for 7 minutes until slightly golden and crispy. Once out of the oven add a pinch of salt, mix them around on the hot pan and allow to cool.
  • Next, prepare the salad. To a large bowl add the salad greens and top with the cubed cheese and chopped apple.
  • In a small mixing bowl or jar, add all the vinaigrette ingredients and wisk together.
  • Add the cooled walnuts to the salad and serve with the vinaigrette mixed in or on the side if you anticipate leftovers. Enjoy!

Notes

  • Serves about 4 as a main or 6 as a side. 
  • Feel free to use any type of apple that you have on hand or is in season!I choose McIntosh because they are slightly tart and complement the nuts and vinaigrette well. 
  • The Maple Cider Vinaigrette will last for about 5-7 days refrigerated. Remove from the fridge about 30 minutes before using if the olive oil starts to solidify.
  • Store the salad refrigerated in an airtight container for up to 3 days.
Keyword apple cheddar, apple salad, fall salad, homemade vinaigrette, side salad
Previous Post: « Tofu Ricotta Stuffed Shells
Next Post: Ontario Pork Chops with Orange Fennel Slaw »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Welcome!

Welcome to The Dietitian Feed, a spot for all things food. I can't wait to see what you make!
Your Meal Planning Dietitian, Andrea Toole

Don’t Miss a Thing

Join the email list

  • Facebook
  • Instagram
  • Pinterest

Recently Loved

  • peanut sauce tofu stir fry on top of rice noodles
    Peanut Sauce Tofu Noodle...
  • Strawberry Chia seed jam in a bowl on top of a grey napkin
    Strawberry Chia Seed Jam
  • maple chili lime marinated salmon on.a plate with broccoli and mini potatoes
    Maple Chili Lime Salmon

Looking for Something?

Footer

Join the Facebook Community

A spot to ask me all your questions plus exciting free stuff!

Lets Go!

thedietitianfeed

Dietitian made recipes + meal planning ideas
Get them here 🍽👇🏻

Andrea | Healthy + Easy Recipes
New! Peanut Sauce Tofu Noodle Bowl by @thedietitia New! Peanut Sauce Tofu Noodle Bowl by @thedietitianfeed

This noodle bowl is a delicious, flavourful and nourishing meal you will want to make on repeat.

Like & save this post to make later and follow @thedietitianfeed for more delicious, nourishing recipes!

Ingredients: 
Tofu Stir Fry & Noodles
* 1 block extra firm tofu
* 1 tbsp sesame oil, divided
* pinch salt, pepper and garlic powder
* 200 g rice noodles of choice, cooked according to package directions
* 1 bunch green onions, white parts thinly sliced *Chop some of the greens for garnish
* 1 large carrot, grated
* 1/4 of a small green cabbage
* 1 red bell pepper, thinly sliced
Peanut Sauce
* 1/3 cup natural smooth peanut butter
* 3 tbsp soy sauce
* 2 tbsp honey
* 2 cloves garlic, minced
* Juice of 2 limes
* 1/2 tsp red pepper flakes
* 1/3 cup water
* 1 tbsp cornstarch

Directions:
1. Start by preheating the oven to 400℉ and line a baking sheet with parchment paper. Pat the block of tofu dry with a paper towel and slice the tofu into sticks. 
2. Place the sliced tofu in a medium bowl and add 1/2 tbsp of sesame oil along with the pinch of salt, pepper and garlic powder. Mix well then spread out evenly on the baking sheet. Bake for 25 minutes while you prep the remaining ingredients.
3. Mix the ingredients for the peanut sauce in a bowl and set aside, cook your noodles according to package directions and set aside. Toss a drizzle of oil into the cooked noodles to prevent from sticking. Heat a large frying pan over medium heat and add the remaining 1/2 tbsp of the sesame oil.
4. Once hot add the green onions to the pan and fry for about 30 seconds before adding the carrot, cabbage and bell pepper. Sauté for 10-15 minutes until the veggies are softened and cooked through. Remove from heat and pour in the peanut sauce and tofu. Mix for about 30 seconds, it will start to thicken slightly from the heat. 
5. Serve over top the rice noodles (or mix the noodles into the stir fry mixture) and garnish with the reserved green onions. Enjoy!
.
.
.
.
.
.
#healthyrecipes #vegetarianrecipes #balancedmeal #healthylifestyle #healthyfood #noodlebowl #peanutsauce #stirfryveggies #easydinner #easydinners #quickhealthymeals
Episode 5 of Dinner in a Pinch @thedietitianfeed Episode 5 of Dinner in a Pinch @thedietitianfeed

My Moroccan Chicken Sheet Pan dinner is an easy, nourishing & super flavourful sheet pan dinner you can whip up in a pinch!

It contains warming spices, plenty of veggies and makes for the perfect quick weeknight meal.

Like & save this post to make later and follow me @thedietitianfeed for more delicious, nourishing recipes!

Ingredients: 
- 2 lbs boneless, skinless chicken thighs
- 1 medium cauliflower, chopped into bite size pieces
- 2 large carrots, peeled & chopped into bite size pieces 
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 2 tsp cumin
- 1 1⁄2 tsp paprika
- 1 tsp turmeric powder
- 1 tsp cinnamon
- 1/2 tsp cayenne powder
- 1/2 tsp salt
- Pinch black pepper 
- Feta cheese for topping *Optional
Directions: 
1. Pre heat the oven to 425°F and line a large baking sheet with parchment paper. 
2. Toss all the vegetables and chicken into a large mixing bowl. Add the olive oil and lemon juice, mixing to coat. Mix in the garlic, spices, salt and pepper. 
3. Spread the chicken and vegetables out on the baking sheet. Bake for 25-30 minutes, flipping halfway, or until the chicken is cooked through and reached an internal temperature of 165°F. Sprinkle feta cheese on top if using and serve warm. 
4. Serve with grain of choice or as is. Enjoy!
.
.
.
.
.
.
.
.
.
.
.
.
#sheetpan #sheetpandinner #sheetpanmeals #healthyfood #healthydinnerideas #healthydinnerrecipes #moroccanchicken #chickensheetpan
Simple Lemon Tahini Sauce 🍋 by @thedietitianfee Simple Lemon Tahini Sauce 🍋 by @thedietitianfeed

This delicious Lemon Tahini Sauce is such a great staple to add to so many meals to add flavour. It’s also a great nutrient dense way to top off your dish with healthy fats, b vitamins & antioxidants. 

Use it to top:
- grain bowls
- Salads
- Drizzle on a baked sweet potato 
- Roasted veggies 

Lemon Tahini Dressing:
-  1/3 cup tahini
-  Juice of 1 large lemon
-  1 clove garlic, minced
-  5-6 tbsp water or more to thin to desired consistency
-  Pinch salt and pepper to taste

In a small bowl, whisk together the tahini, lemon juice and garlic. Whisk in the water 1 tbsp at a time until your desired consistency is reached. Add salt and pepper to taste. Enjoy!
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
#tahinidressing #tahinisauce #tahini #healthyrecipes #healthymeals #sauces #healthysauce #healthydressing #wholefoods
New! Strawberry Chia Seed Jam by @thedietitianfeed New! Strawberry Chia Seed Jam by @thedietitianfeed 

Am I really a dietitian if I don’t have a chia seed jam on my blog 😘

This Strawberry Chia Seed Jam only takes 10-15 minutes to make & is the perfect addition to you PB & J. 

Like & save this post to make later and follow me @thedietitianfeed for more delicious, nourishing recipes!

Chia seeds are incredibly nutrient packed, and this recipe is a fun way to use more of them! They pack in loads of fibre, vitamins & minerals like calcium and iron, omega 3-fatty acids and contain multiple antioxidants which promote good health. 

Use it for PB & J, top yogurt or smoothie bowls, stir into oatmeal or overnight oats, spread on baked goods. 

Ingredients: 
* 2 cups frozen or fresh sliced strawberries
* 2 tbsp chia seeds
* Juice of 1/2 a lemon
* 1-2 tbsp honey
* Pinch salt
Directions:
1. Heat a small/medium pot over medium heat. Add the strawberries and stir occasionally until they are softened and their juices start to release about 5-10 minutes depending if the berries are frozen or fresh.
2. Once they are very soft, mash them with a potato masher or fork until your desired consistency is reached. Heat for another 5 minutes until the juices start bubbling.
3. Stir in the chia seeds, lemon juice, honey and salt. Remove from heat and allow to cool completely. The chia seeds will absorb the liquid while it cools. 
4. Once cooled add the mixture to an airtight container and refrigerate for up to 1 week. Enjoy!
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
#chiaseedsbenefits #chiaseedjam #healthyrecipes #veganfood #healthybreakfastideas #healthyeating #healthyliving #homemadejam #quickrecipes
Follow on Instagram
  • Home
  • About
  • Brand Partnerships

Copyright © 2023 · The Dietitian Feed · Design by Studio Mommy