Grilled Apple & Spinach Salad


  • 2 medium Gala apples
  • 1 pkg (5 oz) fresh baby spinach leaves, washed and dried (about 5 cups/1.25 L)
  • 1 medium carrot, peeled
  • 1/2 cup (125 mL) dried cranberries
  • 1 cup (250 mL) sugar snap peas, trimmed and cut in half
  • 2 1/2 tbsp (37 mL) balsamic vinegar
  • 2 tbsp (30 mL) canola oil
  • 1 tbsp (15 mL) maple-flavored pancake syrup
  • 1/2 tbsp (7 mL) Dijon mustard
  • 1/8 tsp (.5 mL) salt


VariationYou'll needDirections
Grilled Chicken
3   boneless, skinless chicken breasts (about 6–7 oz/175–200 g each) 
2   tsp (1 mL) Smoky Applewood Rub
     Canola oil for brushing pan
Place 1 chicken breast in Close & Cut; cut in half with Coated Chef’s Knife (see cook’s tips). Place on Flexible Cutting Mat. Repeat with remaining chicken. Sprinkle both sides of chicken evenly with rub.
Grilled Pork Tenderloin
1¼ lbs (575 g) pork tenderloin, trimmed, silver skin removed 
2   tsp (1 mL) Smoky Applewood Rub
    Canola oil for brushing pan
On Flexible Cutting Mat, cut pork in half crosswise with Coated Chef’s Knife. Cut each piece in half lengthwise (4 pieces total). Sprinkle surface of pork evenly with rub.



  1. Choose a variation. Prepare the chicken or pork as directed above. Using a Chef’s Silicone Basting Brush, lightly brush the Double Burner Grill with oil. Heat pan and the Grill Press over medium heat 3–5 minutes. 

  2. On Large Grooved Cutting Board, wedge apples with the Apple Wedger

  3. Place apples, cut-side down in half of pan. Place chicken or pork in other half of pan; cover meat with Grill Press. Cook apples 3–6 minutes per side or until grill marks appear and apples are crisp tender, turning with Chef’s Tongs

  4. For chicken, cook 3–4 minutes per side or until internal temperature reaches 165°F (74°C).
    For pork, cook 2–5 minutes per side or until internal temperature reaches 160°F (71°C).

  5. Remove apples and meat to cutting board; let rest while preparing salad.  

  6. Place spinach in large Glass Mixing Bowl. Using Veggie Strip Maker, grate carrot into short pieces over mixing bowl. Add cranberries, snap peas and grilled apples. 

  7. Combine dressing ingredients in Measure, Mix & Pour®; mix until blended. Drizzle half of the dressing over salad; toss gently.  

  8.  With a clean Chef’s Knife, cut chicken or pork into thin slices. To serve, place meat on each plate. Divide salad evenly among plates. Drizzle remaining dressing over meat or serve on the side. 


  • 6  servings

Nutrients per serving:

U.S. Nutrients per serving (salad with chicken): Calories 240, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 26 g, Fiber 3 g, Protein 19 g
U.S. Nutrients per serving (salad with pork): Calories 240, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 26 g, 
Fiber 3 g, Protein 21 g


Cook's Tips:

The Close & Cut works extremely well to cut the chicken in half horizontally to get two slices of equal thickness. This helps the chicken cook faster and more evenly. If the chicken breast hangs over edges of Close & Cut, squeeze chicken slightly to it all fits inside.
For great grill marks, make sure the Double Burner Grill is preheated and the apples are placed cut-side down.


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