Inspired by Columbia’s 1905 Salad, this roasted apple and walnut salad blends crisp greens, tender ham, and Swiss cheese with sweet, caramelized apples and crunchy walnuts. Tossed in a tangy garlic-Worcestershire dressing, it’s a hearty, flavorful dish that marries Tampa’s culinary heritage with autumnal warmth in every delicious bite.
Recipe Tips and Tricks
- Roasting Apples: Roast apples at a moderate 375°F to caramelize their natural sugars without turning them mushy—check after 15 minutes for a golden edge.
- Toasting Walnuts: Toast walnuts in a dry skillet over medium heat for 3-5 minutes to enhance their nutty flavor; keep them moving to avoid burning.
- Dressing Prep: Whisk the dressing vigorously or use a jar to shake it—this emulsifies the oil and vinegar for a smooth, clingy texture.
- Cheese Freshness: Grate Swiss cheese just before use for maximum flavor and a creamy melt into the salad.
- Serving Chill: Let the salad rest in the fridge for 30 minutes after tossing to let the flavors meld, but serve the roasted apples warm for contrast.
Why You’ll Love This Recipe
Oh, you’re in for a treat with this Columbia House Roasted Apple and Walnut Salad—it’s a recipe that’ll steal your heart and your taste buds! Imagine the joy of digging into a bowl where every bite offers a symphony of textures and flavors: the crisp, refreshing crunch of iceberg lettuce, the savory pop of julienned ham, the nutty richness of toasted walnuts, and the sweet, slightly smoky tenderness of roasted apples. Then there’s that iconic 1905-inspired dressing—garlicky, tangy, with a Worcestershire kick that ties it all together in a way that feels both nostalgic and fresh. You’ll love how it takes the spirit of Tampa’s Columbia Restaurant and spins it into something cozy and seasonal, perfect for a crisp fall day or a special gathering. It’s hearty enough to stand alone as a meal, yet versatile enough to pair with your favorite mains—think roasted pork or a warm Cuban sandwich. The ease of roasting apples and tossing it all together means you get gourmet vibes without breaking a sweat, and the way it impresses everyone at the table? That’s just the cherry on top. This isn’t just a salad—it’s a little celebration of flavor, history, and pure deliciousness that you’ll want to make again and again.
Columbia House Roasted Apple and Walnut Salad
A 1905-inspired salad with roasted apples, walnuts, ham, Swiss, and a tangy garlic-Worcestershire dressing.
Ingredients
- 2 medium apples (Granny Smith or Honeycrisp), cored and sliced into wedges
- ½ cup walnut halves
- 1 small head iceberg lettuce (about 4 cups torn into bite-sized pieces)
- ½ cup Swiss cheese, grated or julienned
- ½ cup baked ham, julienned
- ½ cup pimiento-stuffed green Spanish olives, sliced
- ¼ cup extra-virgin Spanish olive oil (divided: 1 tablespoon for roasting, 3 tablespoons for dressing)
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons white wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Alright, let’s dive into making this Columbia House Roasted Apple and Walnut Salad—it’s going to be a blast! First, preheat your oven to 375°F because we’re starting with those gorgeous roasted apples. Grab your apples, core them, and slice them into wedges—think rustic and cozy. Toss them with 1 tablespoon of that lovely Spanish olive oil on a baking sheet, sprinkle with a pinch of salt, and pop them into the oven. Roast for about 15-20 minutes, flipping halfway, until they’re golden and just tender. The kitchen’s going to smell like fall heaven—trust me!
- While the apples are doing their thing, let’s toast those walnuts. Heat a dry skillet over medium, toss in the walnut halves, and give them a little shake every 30 seconds or so. In 3-5 minutes, they’ll turn fragrant and golden—don’t walk away, they toast fast! Set them aside to cool; they’re about to bring the crunch.
- Now, the dressing—oh, this is the fun part! In a small bowl or a jar with a lid, combine 3 tablespoons of olive oil, the minced garlic (smash those cloves and chop them fine for max flavor), Worcestershire sauce, white wine vinegar, and dried oregano. Add a pinch of salt and pepper, then whisk it like you mean it—or shake it in the jar until it’s smooth and emulsified. Taste it; if it needs a little more zing, tweak it with extra vinegar or Worcestershire. This dressing’s got that 1905 magic, and it’s ready to shine.
- Time to assemble! Tear your iceberg lettuce into bite-sized pieces and toss it into a big, cheerful bowl—think of it as the canvas for all this goodness. Add the julienned ham and Swiss cheese (grate it fresh if you can—it’s so worth it), then scatter in those sliced green olives for that briny pop. When the apples are done, let them cool slightly, then layer them on top—still warm is best for that sweet contrast. Sprinkle those toasted walnuts over everything, giving it that nutty crunch we’re craving.
- Pour that tangy dressing over the salad and toss it gently with tongs or your hands—get every leaf and morsel coated in that garlicky goodness. If you’ve got time, pop it in the fridge for 30 minutes to let the flavors meld, but don’t wait too long—those warm apples are calling! Serve it up as a hearty side or a light main, maybe with some crusty Cuban bread on the side. You’ve just made a salad that’s part history, part comfort, and all delicious—enjoy every fabulous bite!
Notes
- For the truest 1905 vibe, stick with Swiss and ham, but the roasted apples and walnuts make this a seasonal standout.
- If you’re near a Columbia Restaurant, pair it with their sangria for a full Tampa-inspired meal!
- Roast extra apples—they’re irresistible as a snack while you cook.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 476Total Fat 46gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 36gCholesterol 16mgSodium 217mgCarbohydrates 13gFiber 3gSugar 8gProtein 7g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Apples: Granny Smith or Honeycrisp work wonders here—Granny Smith brings a tart edge that balances the dressing, while Honeycrisp adds extra sweetness. Core and slice them evenly for roasting.
- Walnuts: Whole walnut halves toast up beautifully, offering a deep, earthy crunch. Buy them raw and unsalted to control the flavor profile yourself.
- Iceberg Lettuce: The classic 1905 Salad base, iceberg gives that satisfying crispness. Look for a tight, heavy head and tear it into bite-sized pieces for texture.
- Swiss Cheese: This brings a mild, nutty creaminess that echoes the original salad. Freshly grated from a block melts better into the mix than pre-shredded.
- Baked Ham: A nod to the 1905 Salad’s roots, ham adds savory depth. Use leftover baked ham or deli slices, julienned into thin strips for even distribution.
- Green Spanish Olives: Pimiento-stuffed olives deliver a briny zing and a pop of color. Slice them thinly to blend their bold flavor throughout.
- Olive Oil: Extra-virgin Spanish olive oil is ideal for its fruity robustness, tying into the Columbia heritage. It’s used both in roasting and the dressing.
- Garlic: Freshly minced garlic is non-negotiable for that punchy 1905 dressing vibe—skip the jarred stuff for the real deal.
- Worcestershire Sauce: The secret star! It adds an umami tang that’s pure Columbia magic—Lea & Perrins is the gold standard.
- White Wine Vinegar: This brightens the dressing with a mellow, fruity acidity. It cuts through the richness of the apples and cheese perfectly.
Variations and Substitutions
- Apple Alternatives: Swap apples for pears if you’re feeling fancy—Bartlett pears roast up soft and sweet, adding a different fruity note. Or try dried cranberries for a chewy twist if roasting’s not your thing.
- Nut Switch: No walnuts? Pecans bring a buttery richness, while almonds offer a lighter crunch—toast them either way for max flavor.
- Greens Upgrade: If iceberg isn’t your vibe, romaine adds a bit more nutrition while keeping that crunch, or mix in arugula for a peppery kick.
- Cheese Swap: Substitute Swiss with sharp cheddar for a bolder bite or mozzarella for a softer, milder touch—both play nicely with the ham.
- Meat Options: Turkey or prosciutto can stand in for ham—turkey keeps it lean, while prosciutto ups the salty sophistication. For a veggie version, skip meat and double the nuts.
- Olive Alternatives: Black olives or Kalamata can replace green Spanish olives if you prefer a different brine profile—just adjust salt levels accordingly.
- Dressing Tweaks: Lighten it up with half olive oil, half Greek yogurt for a creamy yet tangy twist, or swap white wine vinegar for apple cider vinegar to echo the roasted apples.
Storage Options
- Refrigerator: Store assembled salad (without roasted apples) in an airtight container for up to 2 days—add apples just before serving to keep them from sogging out. Dressing can be refrigerated separately for up to a week.
- Make-Ahead: Roast apples and toast walnuts a day ahead; store them in separate containers at room temp. Toss the salad fresh when ready.
- Freezing: Not recommended—the lettuce wilts, and the dressing separates. Enjoy this one fresh for the best experience!
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