Apple Pecan Salad
Crisp apples, tangy blue cheese, sweet candied pecans, and dried cranberries tossed in a bright vinaigrette.
Ingredients
FOR THE CANDIED PECANS
- 1 cup pecan halves 110g
- 2 teaspoons unsalted butter 10g
- 1/4 cup packed light brown sugar 50g
- 1 tablespoon water 15ml
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
FOR THE VINAIGRETTE
- 2/3 cup olive oil 160ml
- 1/3 cup apple cider vinegar 80ml
- 1 tablespoon white vinegar 15ml
- 3 tablespoons fresh lime juice 45ml
- 3 tablespoons pineapple juice 45ml
- 1/4 cup honey 85g
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
FOR THE SALAD
- 1 package spring mix (280g) 10-ounce
- 3 crisp sweet apples , cored and thinly sliced, like Honeycrisp or Fuji
- 4 ounces blue cheese or Gorgonzola crumbled, 115g
- 2/3 cup dried cranberries 85g
Instructions
- Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- To make the candied pecans, melt the butter in a small skillet over medium heat. Stir in the brown sugar, 1/2 teaspoon of salt, and water until the sugar has dissolved completely.
- Add the pecan halves to the skillet. Cook for about 3 minutes, stirring constantly to coat the nuts evenly. Watch carefully to ensure the sugar does not burn.
- Remove the skillet from the heat and stir in the cinnamon. Spread the pecans in a single layer on the prepared baking sheet and bake for 5 minutes.
- Let the pecans cool completely on the baking sheet. They will become hard and crunchy as they cool down.
- While the pecans cool, prepare the vinaigrette. In a medium bowl or a jar with a lid, combine the olive oil, apple cider vinegar, white vinegar, lime juice, and pineapple juice.
- Add the honey, 1 teaspoon of salt, black pepper, and garlic powder. Whisk or shake vigorously until the dressing is well combined.
- In a large salad bowl, combine the spring mix, sliced apples, crumbled blue cheese, and dried cranberries.
- Add the cooled candied pecans to the bowl. Drizzle with about half of the vinaigrette and toss gently to coat. Add more dressing if desired and serve immediately.
Notes
You can make the candied pecans and the vinaigrette up to 3 days in advance. Store the pecans in an airtight container at room temperature and the dressing in the refrigerator.
For the best texture, dress the salad just before serving to keep the greens from becoming soggy.
Use any crisp, sweet apple you enjoy. Fuji, Gala, and Honeycrisp are all great options.
If you are not a fan of blue cheese, try crumbled feta or shaved Parmesan instead.