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Photo: Annabelle Breakey; Styling: Dan Becker Photo by: Photo: Annabelle Breakey; Styling: Dan Becker

Autumn Apple Salad

Time: 25 minutes. This classic salad is best right now, when apples are at their peak.

Sunset OCTOBER 2008

  • Yield: Serves 4


  • 4 ounces gorgonzola cheese, divided
  • 2 tablespoons Champagne vinegar
  • 1/4 cup olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 Fuji apples, thinly sliced
  • 4 heads Belgian endive, separated
  • 1/2 cup toasted walnuts


1. In a medium bowl, combine 2 oz. cheese with vinegar and olive oil, using a fork to mash cheese. Season to taste with salt and pepper.

2. In another bowl, toss apples and endive with half the dressing, then divide evenly onto 4 plates. Crumble remaining 2 oz. cheese over each salad and top with walnuts, then drizzle with remaining dressing.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 77%
  • Protein: 8.8g
  • Fat: 32g
  • Saturated fat: 8.7g
  • Carbohydrate: 18g
  • Fiber: 3.8g
  • Sodium: 395mg
  • Cholesterol: 25mg

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Autumn Apple Salad Recipe