Apple Cheddar Salad

  • 1hr
    prep time
  • 1hr 10min
    total time
  • 6

How did two such different foods ever find each other? Sweet and crunchy Granny Smiths mix it up with creamy bites of Tillamook Special Reserve Extra Sharp Cheddar. Add spiced pecans and it’s no longer a salad. It’s an adventure.

“I recently learned about the joy of combining apples and cheddar. This simple salad has some really amazing flavors and textures. You will have extra vinaigrette and pecans to use again and again.” – Hosea Rosenberg of Blackbelly Catering

Let's Make This Recipe!

  • Apple Vinaigrette
  • 4 Granny Smith apples, cored
  • 1 shallot, sliced
  • 1 cup sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 ½ cup salad oil (any light tasting vegetable oil)
  • 1 cup olive oil
  • Kosher salt
  • Fresh black pepper to taste
  • Spiced Pecans
  • 4 cups pecans
  • 1 ½ teaspoons cayenne
  • 1 tablespoon cinnamon
  • 1 cup sugar
  • ½ teaspoon allspice
  • ½ teaspoon clove
  • ½ teaspoon nutmeg
  • 3¼ tablespoons canola oil
  • 2½ teaspoons extra virgin olive oil
  • 1 cup water
  • Apple Vinaigrette
  • Step 1

    Bake apples in 425°F oven for about 10-15 minutes until browned and starting to deflate. Cool.

  • Step 2

    Combine all ingredients except oils, salt, and pepper in blender until smooth.

  • Step 3

    Slowly whisk in salad and olive oils until totally combined and emulsified. Season with salt and pepper. Keep cold.

  • Spiced Pecans
  • Step 1

    Mix all ingredients in bowl.

  • Step 2

    Place on baking sheet and roast in 350°F oven.

  • Step 3

    Stir often and roast until candied, approximately 20 minutes.

  • Salad
  • Step 1

    Toss arugula with apple vinaigrette.

  • Step 2

    Place in large salad bowl for serving.

  • Step 3

    Arrange nuts, apples and cheese over top.

Recipe By

Hosea Rosenberg

Exceptional foods must come from exceptional sources. The mission at Blackbelly is that food will always start with seasonal, local ingredients, and pasture raised sustainable animals. Award-winning Chef Hosea Rosenberg launched Blackbelly in Boulder, CO first as an esteemed catering business, food truck and farm in 2010. It has now evolved into a restaurant, butcher shop and market, today. Blackbelly is the only independent, whole animal butchery and in- house licensed charcuterie operation in Boulder, and has quickly been identified as a top dining destination in Colorado.

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