Apples are a classic summertime treat in everything from pies to salads. Combining baked apples with the savory tastes of onions, cranberries and toasted almonds and then topping with a light vinaigrette, adds a new spin to apples in a salad. Use this salad in place of a Waldorf salad when you are going to a potluck where the dishes will sit out of refrigeration for a while.
Wash and peel the onion and wash the apple.
Slice the onion in half and cut four slices into the onion halves to just above the root so that the onion slices are still connected to the root.
Slice the apple in 1/4-inch wedges and place the onion and apple slices onto a baking sheet.
Brush the onion and apples with olive oil and bake in a 350 degree oven for 20 minutes, or until softened.
Toast the slivered almonds in a pan set to low. Once toasted, set the almonds aside to cool.
Combine the onion, apple, almonds, spinach, cranberries and feta in a salad bowl.
Wash and zest the lemons (or oranges) and place the zest and juice in a medium bowl. Add the thyme, garlic and red wine vinegar to the bowl and whisk until thoroughly mixed.
Pour the dressing over the salad, toss and add salt and pepper to taste.