Autumn Salad with Apples, Comte, and Hazelnuts

Name: Autumn Salad with Apples, Comte, and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups mixed greens, cleaned; 1 medium apple (Granny Smith or other firm, tart-sweet variety), peeled and thinly sliced into matchsticks; 2-3 ounces Comte cheese, cut in matchsticks; 1/4 cup sliced celery hearts; 1 cup Cider Dressing; Salt; 1/4 cup chopped toasted hazelnuts; 1 cup apple cider or juice; 2 tablespoons apple cider vinegar; 1 tablespoon finely chopped shallots; 1 teaspoon Dijon mustard; 1/2 cup pure olive oil or a mild vegetable oil; 1 teaspoon hazelnut oil, optional; Salt and pepper; (makes about 3/4 cup or 4 to 6 servings)

Servings: persons

8 cups mixed greens, cleaned
1 medium apple (Granny Smith or other firm, tart-sweet variety), peeled and thinly sliced into matchsticks
2-3 ounces Comte cheese, cut in matchsticks
1/4 cup sliced celery hearts
1 cup Cider Dressing
Salt
1/4 cup chopped toasted hazelnuts
1 cup apple cider or juice
2 tablespoons apple cider vinegar
1 tablespoon finely chopped shallots
1 teaspoon Dijon mustard
1/2 cup pure olive oil or a mild vegetable oil
1 teaspoon hazelnut oil, optional
Salt and pepper
(makes about 3/4 cup or 4 to 6 servings)

1
In a large bowl, use your hands or two wooden spoons to toss together the lettuce, apple, cheese, and celery hearts.
2
Drizzle in enough dressing to lightly coat the salad; reserve remaining dressing.
3
Season the salad with a little salt, if necessary, and divide among four plates.
4
Sprinkle salad with hazelnuts and drizzle with equal portions of the remaining Cider Dressing.
5
Place the cider and vinegar in a small saucepan and bring to a boil.
6
Lower the heat and simmer until reduced to 3 tablespoons of liquid.
7
Pour it into a small bowl and add the shallots and mustard.
8
Whisk to combine, then slowly whisk in the olive oil and the hazelnut oil, if using.
9
Season to taste with salt and pepper.
10
Place the nuts on a baking tray and roast in a 325F oven for 57 minutes, until they turn one shade darker and become fragrant.
11
Watch them closely and be careful not to burn them!
12
If its necessary to remove the skin, as is often the case with hazelnuts, place the warm nuts in a dish towel and rub together (the skin will come off in flakes) until clean.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 cups mixed greens, cleaned, 1 medium apple (Granny Smith or other firm, tart-sweet variety), peeled and thinly sliced into matchsticks, 2-3 ounces Comte cheese, cut in matchsticks, 1/4 cup sliced celery hearts, and more.

Yes, Autumn Salad with Apples, Comte, and Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!