Cheddar, apple and roasted shallot salad

9 INGREDIENTS • 3 STEPS • 40MIN

Cheddar, apple and roasted shallot salad

Recipe

5.0

1 rating
Cheddar and apple is a winning combo – try it in this flavour-packed salad, with toasted seeds and croutons for extra crunch.
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Cheddar and apple is a winning combo – try it in this flavour-packed salad, with toasted seeds and croutons for extra crunch.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

40MIN

Total time

Ingredients

Servings
4
4
shallots
cut into wedges
1 bag
(140 g)
baby leaf greens
3
red apples, cored, thinly sliced
100 g
walnuts, roughly chopped
2 packs
(80 g each)
M&S sea salt and black pepper croutons
160 g
M&S Remarksable Value British extra mature cheddar
40 g
M&S toasted sunflower and pumpkin seeds
For the dressing
4 tbsp
balsamic vinegar
4 tbsp
M&S extra virgin olive oil

Nutrition per serving

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Calories
524kcal
Fat
49.4 g
Saturates
12.8 g
Sugars
4.4 g
Salt
320.2 mg
Love This Recipe?
Add to plan
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Cheddar, apple and roasted shallot salad
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/ gas mark 6. Put the shallots (4) into a roasting tray, drizzle with olive oil and season with salt and pepper. Roast for around 30 minutes, or until tender.
step 2
While the shallots are cooking, mix the baby leaf greens (1 bag), apple (3), walnuts (100 g) and croutons (2 packs) in a salad bowl. Whisk together the balsamic vinegar (4 tbsp) and olive oil (4 tbsp) in a small bowl.
step 3
When the shallots are cooked, leave them to cool for a few minutes, then mix them into the salad. Divide the salad between serving dishes, then scatter over the crumbled cheddar (160 g) and the seeds (40 g) and drizzle over the dressing.
step 3 When the shallots are cooked, leave them to cool for a few minutes, then mix them into the salad. Divide the salad between serving dishes, then scatter over the crumbled cheddar (160 g) and the seeds (40 g) and drizzle over the dressing.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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