‹ Michigan Apple Recipes

Roasted Rome & Feta Salad


  • 4 firm Michigan Rome Apples*, peeled and cut into sixths
  • 2 tbsp. brown sugar
  • 8 cups mixed greens
  • 4 tbsp. thinly sliced green onions
  • 2 slices cooked and crumbled bacon
  • ½ cup crumbled feta cheese


  • 2 tsp. whole grain mustard
  • 1 tbsp. honey
  • 1 tbsp. fresh lemon juice
  • 2 tbsp.apple cider vinegar
  • ¼ cup extra virgin olive oil

Preheat oven to 425 degrees. Spray a large baking sheet with non-stick cooking spray. In a large bowl, toss apples with brown sugar. Spread in a single layer on prepared sheet. Bake for 15-20 minutes until apples begin to brown but are still firm enough to pick up with a fork. Remove and cool.

Meanwhile, in a large bowl, toss greens and green onions together. Chill for 30 minutes. Shake dressing ingredients together in a small jar. Set aside. Just before serving, drizzle salad with dressing. Toss. Divide into four salad bowls. Divide bacon and cheese onto each. Arrange 6 apple slices on each. Serve immediately. Yield: 4 servings.

*Other suggested varieties: Empire, Jonagold, Fuji, Braeburn, Jonamac, McIntosh

Recipe, submitted by Mary Shivers of Ada, Oklahoma, was a winner in the 2009 Michigan Apple Committee online amateur recipe contest.

Roasted Rome & Feta Salad

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