Autumnal Salad Recipe
Autumnal Salad
With Apples, Cranberries, and Homemade Candied Pecans
Submitted By: Taz
Ingredients:
Candied Pecans:
1 ½ Tbs Dark Brown Sugar
1 ½ tsp Water
⅛ tsp Vanilla Extract
⅛ tsp Kosher Salt
1 Cup Pecan Halves
Dressing:
½ Cup Extra Virgin Olive Oil
¼ Cup Cider Vinegar
¼ Cup Unsweetened Apple Juice
2-3 Tbs Honey - adjust to taste
1 Tbs Lemon Juice
½ tsp Kosher Salt + to taste
¼ tsp Fresh Ground Black Pepper - or to taste
Salad:
1 lb Honeycrisp Apples*
- cored and thinly sliced
Juice of ½ Lemon
10oz Baby Spring Mix Salad Greens
¾ Cup Dried Cranberries
4oz Crumbled Cheese - can use feta, goat, blue, or gorgonzola
Preparation:
- Make the Candied Pecans: Combine the brown sugar, water, vanilla, and kosher salt in a small bowl until well combined
- Place a medium Saucepan over medium heat and add the pecan halves – Dry roast the pecans (stirring occasionally) until you smell a lovely, nutty aroma (apx 2-3 minutes)
- While constantly stirring, add the sugar mixture to the pecans until they are well coated
- Remove from heat and transfer the pecans to a parchment lined baking pan and allow to cool to room temperature - Once they are cooled, break them apart (where needed) and use, eat, or store in an airtight container for up to 1 week
- Make Your Dressing: Place all of the ‘Dressing’ ingredients in a jar, bowl, or work bowl of a blender or small food processor and shake, whisk, or blend until thoroughly combined - Adjust flavor with honey, salt, and pepper to taste - Set aside until needed
- Construct the Salad: Place the sliced apple in a zip top bag and add the lemon juice – Shake until well coated and set aside for 3-5 minutes
- Add the salad greens, dried cranberries, crumbled cheese, candied pecans, and apple slices to a large salad bowl and toss to combine - Just before serving, dress with desired amount of dressing and toss to evenly coat – Serve and enjoy!
*
You can substitute Gala, Fuji, Ambrosia, Golden Delicious, or any variety of apple you choose
