Fall Salad With Apples, Cheddar and Crispy Sage Recipe (2024)

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Mike in Indy

Use plenty of sage. This recipe has quite a few steps, but excellent for a Sunday dinner, especially if you have a pot roast or a roasted chicken in the oven and have a bit of time to kill. Won’t taste like anything you have made since last Winter. Welcome to Autumn.

Debnev

I like the idea of this, but I think it needs some tweaks. For one thing, when I added the honey mustard to the sage pan, even though it was off the heat for a couple of minutes, it was still too hot and the honey seized up like candy. I had to toss it and start over. Next time I would cut the apples to bitesized pieces, and use less lemon. I would also bump up the sage, as Mike in Indy suggests. I couldn't taste it. I added some chopped glazed pecans to the salad and think they were a good fit.

mainemom

This was basically great but I was disappointed in the sage leaves, which seemed to entirely lose their taste after frying, although they were straight off the plant and flavorful before cooking. I don't think I overcooked them...they were crisp but not burnt...but next time I might try wilting only, although that loses the crisp contrast. Any suggestions?

Kris PA

Mainemom, I’ve had good results spreading lightly salted sage leaves on a baking pan and letting them toast in the oven at moderate heat till fragrant. Then turn heat off and let residual heat finish crisping. No oil necessary. A convection oven would be nice I imagine. They will be fragile, but I prefer crispy to chewy oily. I don’t have an air fryer….anybody?

salex53

This is a wonderful salad. Just full of fall! Use an apple that will hold up—the Cosmic Crisp was a great choice. I had no problem adding the mustard and honey to the warm oil (unlike a previous poster). We paired this with another NYT Cooking recipe (focaccia with herbed honey plums and prosciutto) for an extraordinary dinner.

fall salad

Really good if a little high maintenance. Think about adding nuts

Bob Stone

I used an air fryer (about 1min at 375) to crisp up the sage and then combined oil, mustard, shallot, lemon and apple cider vinegar to make the “lazy” version of this salad

Anna

Good. Made as suggested, used red onion instead of shallot

MK Owens

Only some of my sage leafs made it into the salad. The rest, I ate, salted. Wonderful. The salad was very nice, but I agree with someone who suggested adding toasted pecans - the sage loses crispiness when the salad is dressed. Lovely, easy.

Katja

Excellent salad. I agree that if you like sage bump it up!

Great Salad

Very delicious! I sprinkled a few crushed pecans over the top.

Sandy

Olive oil is a classic pairing with sage. I would think a more neutral oil risks changing the balance of flavours too much here. (The heat need not be excessively high.) Similarly, I’d lean toward walnuts as a tried and true foil for the sage, if you like that extra bit of crunch.

NDN

Phenomenal! Wow!!

Cindy G

This salad was a great success - added toasted pine nuts and extra sage! Guests wanted to eat the sage garnish just on its own.

jonas

Loved this. Suppose more sage would be good but the extra work was worth it!

Kim

Even without the parsley and using fewer applies, this is a very good salad. I also used grated sharp cheddar and less than called for, since my husband does not like too much cheese. I added a sprinkling of roasted, salted pecans with the sage leaves.

Courtney

Delicious. Added fennel as well, to make the salad a little more robust.

Julie

This turned out really well… I suffer from “boring salad syndrome” and this definitely broke me out of the salad slump. It comes together pretty quickly in my opinion. I made it as part of a dinner train for a friend and after tasting I made it again for my family.

Micah

This is a perfect fall salad. I followed the recipe as written, only adding a handful of toasted walnuts. It was delicious! A couple of tips: whisk the mustard and honey into the oil to emulsify and use Beecher’s Flagship cheese if you can find it!

Susi

Amazing!!! I used extra sharp aged cheddar, added endive, thinly sliced red radishes, cucumbers, and toasted walnuts. What a wonderful fall salad!!

Carol

Try using sage Derby in lieu of plain cheddar to up the sage flavor.

FNT

Diced apple is easier to handle at the table. I used feta rather than cheddar for the salt and texture. Great fall salad.

Nicole

Used half apples and have Fuyu persimmon and it made it more beautiful, however I diced rather than sliced the fruit. I served by arranging the butter lettuce on plates then spooning on the fruit mixture. I was not that crazy about the fried sage and guests didn’t seem to appreciate it much either (as a topping, not mixed in). Unfortunate since I made a lot of extra fried sage. All that frying also caused the oil to eventually get too hot and start to smoke, so watch for that & reduce temp.

laurabootsy

I prefer to make cheddar crisps as a topping. The dressing benefits from a shot of balsamic, and a shower of pistachios is a nice way to add a vegetarian protein.

Ingrid

This was such a phenomenal salad. There are few times when I feel I can achieve restaurant quality food at home and this is one of them.

Isabella

Really good, easy recipe. I added some strips of panko-fried chicken to appease the family carnivores and it went well together.

Hannah S

Delicious! My new favorite autumn salad. I first made this for a dinner party and it was a crowd pleaser.

biesstie

Outstanding recipe! I paired it with oven roasted chicken breasts, which definitely worked, but the flavor profile of the salad begs for pork. Next time it will be sliced pork tenderloin.

Sandy

To supplement my earlier note (now that I’ve… actually made the thing), this salad is a winner. The balance of flavours and textures is wonderful. I made it as written, with two small changes: I did add a small handful of toasted walnuts, coarsely crushed (nice, but probably not essential), and when I took the oil off the heat, I let it cool just a bit before adding the mustard, in view of comments about the mustard not emulsifying easily with the hot oil. Use a good cheddar you really like.

Bob Stone

I used an air fryer (about 1min at 375) to crisp up the sage and then combined oil, mustard, shallot, lemon and apple cider vinegar to make the “lazy” version of this salad

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Fall Salad With Apples, Cheddar and Crispy Sage Recipe (2024)

FAQs

What is the best way to prepare salad? ›

Instructions
  1. The greens should be completely dry. ...
  2. The greens should be bite-sized. ...
  3. Put the greens in a really big bowl. ...
  4. Add any other vegetables you like (make sure they are dry too). ...
  5. Always dress your salad. ...
  6. Most dressings need a touch of sweetness. ...
  7. Taste the dressing first.

What are the variety of salads? ›

Salad is any of a wide variety of dishes including green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits.

How do you make homemade salad taste better? ›

Do This to Make Restaurant-Quality Salads at Home
  1. Use the freshest ingredients. Pre-bagged salads may make life easier, but they taste kind of blah. ...
  2. Choose the right lettuce. ...
  3. Add some crunch. ...
  4. Add color. ...
  5. Include protein. ...
  6. Give it some bulk. ...
  7. Mix sweet with savory. ...
  8. Add herbs.
Jun 27, 2023

What are the seven things that you should not do when preparing the salad? ›

Common Salad Mistakes
  1. Here are seven things you should NOT do when making salads: Too much dressing. ...
  2. Pouring on the dressing. ...
  3. Wet salad leaves. ...
  4. Not seasoning it. ...
  5. Subpar salad dressings. ...
  6. Uncreative toppings. ...
  7. Served in a bowl.
May 13, 2013

What are 5 types of other ingredients that can be used for salads? ›

A typical salad starts with raw greens, such as lettuce, spinach, kale, mixed greens or arugula. However, you can also add several other raw vegetables. Some popular raw veggie toppings include chopped carrots, onions, cucumbers, celery, mushrooms and broccoli.

What are the 5 basic salad types? ›

The five basic types of salad are green salads (tossed or composed), bound, vegetable, fruit, and combination. The five basic salads that can be served throughout the course of a meal are starter, accompaniment, main course, intermezzo, and dessert.

How do you Premake salads and keep them fresh? ›

How To Meal Prep Salads
  1. Step One: Decide Between Batch Prepping and Ingredient Prepping. ...
  2. Step Two: Buy Fresh Ingredients. ...
  3. Step Three: Wash Your Veggies. ...
  4. Step Four: Dry All Your Produce Well and Wrap in Paper Towels. ...
  5. Step Five: Completely Cool Cooked Ingredients. ...
  6. Step Six: Store ingredients in a Mason Jar.
May 2, 2024

What is the most important thing in preparing salad? ›

However, the main point of serving a salad is that it must be served fresh and as attractive as possible. Vegetables in salads should be fresh and crunchy. Any vegetables should be fresh and well drained.

How do you prepare salad and keep it fresh? ›

Tips to Keep Your Salad Fresh & Crisp

Prep with the freshest produce possible. Make sure to check your veggies before buying. I like to buy nearly ripened avocados and tomatoes still firmly on their vine. Keep your dressing separate from your salad until you're ready to eat.

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