The Healthy Hedonist Holidays/Myra Kornfeld 2007

Green Leaf Salad with Roasted Broccoli, Thyme-Roasted Apples, and Cheddar
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
3 Granny Smith apples 6 tablespoons extra virgin olive oil 1 tablespoon minced fresh thyme
salt and freshly ground black pepper 1 pound broccoli, cut into small florets (4 cups) 1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar 1-1/2 teaspoons honey 1 tablespoon Dijon mustard
1 garlic clove, minced 1 head green leaf lettuce (3/4 pound), washed and torn into bite-sized pices (8 cups) 1 cup grated Cheddar cheese, preferably sharp raw



1 Preheat the oven to 375 F. Core, peel, and cut the apples into quarters, then cut each quarter into 3 wedges. Toss the apples in a medium bowl with 1 tablespoon of the oil, the thyme, 1/4 teaspoon salt, and a sprinkling of black pepper. Spread on a parchment-covered baking tray and bake until golden and tender, turning once, about 30 minutes.
2 Toss the broccoli in a medium bowl with 1 tablespoon of the oil, 1/4 teaspoon salt, and a sprinkling of black pepper. Spread on a parchment-covered baking tray and roast until deeply golden, turning once, about 30 minutes.
3 In a small bowl, whisk together the lemon juice, vinegar, honey, mustard, garlic, and 1/4 teaspoon salt. Whisk in the remaining 4 tablespoons of oil until emulsified.
4 Toss the lettuce with the apples, broccoli, cheese, and dressing. Divide among 6 plates and serve.

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