The Story of My Favorite Roasted Apple Salad (Yep, With a Kick)

Okay, I’ve got to tell you—this Roasted Apple Salad with Spicy Maple-Cider Vinaigrette pretty much rescued me from a greens rut one autumn. My friend Jess invited herself over (she does this a lot), and I realized all I had in the fridge was a sorry bag of spinach, a couple apples that were maybe two days from turning, and not much else… unless you count the questionable wedge of blue cheese in the back. But hey, someone once said necessity is the mother of invention—or was it laziness? Either way, apples went in the oven, cheese got a sniff (was edible), and the vinaigrette kind of made itself. Now it’s a running joke in our house that I make this whenever I panic shop and buy too many apples at the end of the week. Every time I make it, someone declares it their ‘new favorite salad.’ No lie.

Why You’ll Love This Salad (According to My Household)

I do this one whenever I want people to think I put in more effort than I actually did—like if my in-laws pop round. But mainly, my kids (who claim not to like salad) keep asking for it—probably because the apples get all caramelized and sticky. My husband’s theory is the maple-cider vinaigrette is sort of sneaky-sweet but packs a little heat, which makes everything taste just a bit special (he says it’s almost as good as French fries, but less messy). And, if I’m being honest, sometimes I make this just so I can use up ends of cheese from the fridge drawer. You know how some salads taste boring after sitting? This gets even better because the apples almost melt into the greens. The only time things went wrong was when I tried to shortcut roasting under the broiler—it turned into apple charcoal. Do what you will there, but, you’ve been warned.

Gather Your Ingredients (and What I’ve Swapped Before)

2 firm apples, cored and cut into thick wedges (I usually use Gala, but Granny Smith if they’re on sale. I’ve used pears too, worked fine, just a bit mushier)
Big handful of mixed greens (spinach, arugula, whatever – in a pinch, I’ve used baby kale. My gran swore by rocket but honestly, it can be so peppery!)
75g blue cheese, crumbled (feta works if you’re not keen, or goat cheese, but blue is where it’s at for me)
1/3 cup toasted pecans or walnuts (I’ve thrown in almonds if I find them first)
A few thin slices of red onion (optional, sometimes I just skip this; my youngest picks them out anyway)
Olive oil (just splash it—no need to measure unless you really want to)
Salt & pepper for seasoning
For the vinaigrette:
- 2 tbsp apple cider vinegar (balsamic is okay in a pinch, gives a different vibe honestly)
- 1 tbsp maple syrup (I tried honey once—it’s good, just less of that roasted flavor)
- 1 tsp Dijon mustard
- 1/4 tsp chili flakes (or fresh chili if you dare; I sometimes forget this and nobody notices)
- 3 tbsp olive oil
- Big pinch of salt

How I Actually Make It (Not Always Pretty)

Preheat your oven to 220°C (about 425°F)—or just crank it up if your oven dial is worn out like mine.
Toss your apple slices with a glug of olive oil and a pinch of salt. Arrange them in a single layer on a lined baking tray.

Roast for 15 minutes-ish, flipping once—at this point, mine usually catch a bit on the edges but I like that sticky-dark flavor. If they collapse and look odd, that’s normal. Sometimes they let out a puddle of juice, which means you’re doing it right.
While the apples roast, grab a jam jar or any container with a lid (I’ve used an old peanut butter tub before). Throw in the vinaigrette ingredients—vinegar, maple, mustard, chili flakes, olive oil, good pinch of salt. Put the lid on tight and have a little shake. At this point I always taste and, if I’m honest, fiddle with the spice—add more maple if you like it sweeter. If you overshoot, pour more vinegar. Trust your tastebuds here.
Toss your greens and red onion (if you’re brave) in a big bowl. Drizzle with a bit of vinaigrette, toss gently. I sneak a leaf here, for science.
Pile on your roasted apples—don’t worry if they break up. Sprinkle over nuts and crumbled cheese. Give everything a final gentle toss or just leave all artsy on top if you want to look ‘cheffy.’ Drizzle with more vinaigrette. Try to resist eating over the sink (I often fail at this step).

Notes From My Messy Kitchen

The apples: I used to peel them—don’t. The skins get all wrinkly and add texture, plus, who has time?
If you don’t toast your nuts, it’s fine, but the flavor is like, 10x better if you do—just don’t walk away. I may have burnt a batch or three.
Blue cheese is my fave, but if you really can’t stand it, goat cheese is a solid backup. Hard cheddar didn’t do much for me here though.

Experiments That Worked (and One That Bombed)

Pears instead of apples—less sweet, more floral. Pretty great actually.
Lettuce instead of greens? Limp and weird. Wouldn’t bother.
Once I skipped the nuts and tossed in pumpkin seeds. Crunchy and oddly satisfying.
I tried warming the whole salad, just a little, in the oven; it got limp but the cheese went melty. Wasn’t for me, but if you like a warm mess, your call!

My Everyday Salad Equipment (Don’t Panic If You’re Missing Stuff)

Baking tray: A roasting tin works too; just stick something oven-safe under the apples.
Jam jar or screw-top container: Or, just whisk vinaigrette in a mug with a fork. I’ve done it, multiple times. Works.
Big salad bowl: Or honestly, a mixing bowl. I’ve tossed this right on a serving platter when the fancy bowls were all dirty.

Roasted Apple Salad with Spicy Maple-Cider Vinaigrette

How to Store It (If You Somehow End Up With Leftovers)

If there’s any left, cover the bowl with wrap or chuck it into an airtight container. Fridge for a day or two. Actually, I think it tastes even better the next day, but greens do wilt a bit. Not that this is much of an issue round here (it vanishes, like magic!).

How I Like to Serve It (Plus a Weird Family Tradition)

This salad shows up next to roast chicken on Sundays or, more often, just gets passed around with whatever leftovers are about. My kids ask for it in wraps the next day—it’s odd, but it works. Once, on a dare, my husband mixed the salad into warm quinoa. Unexpectedly tasty!

What I Wish I’d Known Sooner (AKA My “Pro Tips”)

I once tried to skip flipping the apples halfway—nope, you get floppy, weird slices on one side. Just do the flip.
Don’t pour all the vinaigrette at once unless you like salad soup… start slow, add more if you want.
If your blue cheese is too firm to crumble, stick it in the freezer for five minutes. Or just use your fingers; no judgement.

FAQ (Because I’ve Been Asked All Of These Before!)

Can I prep this ahead? Absolutely—just keep apples and greens separate until serving, or they’ll get soggy/funky.
Too spicy for my kids? Not really, unless you have a real chili-phobe. Leave out the flakes or just halve them.
Best apples for roasting? I always reach for Honeycrisp or Gala, but Granny Smith is good if you want more tart. Actually, I avoid Red Delicious, they’re just a bit bland in salads.
Can I make this vegan? Drop the cheese, or use a vegan kind—I link to some ideas from Minimalist Baker. Maple instead of honey, obviously.
What’s a good main to serve this with? Roast chicken is my pick, but it’s great beside a bowl of autumn couscous. Or just on its own for lunch (spoken as a sometimes-lazy luncher).
Can I use bottled vinaigrette? You can, but why bother? This one is like, 30 seconds of shaking.