Apple and Pecan Salad
User Reviews
4.5
Apple and Pecan Salad
Description
This Apple and Pecan Salad recipe begins by making candied pecans using pecan halves cooked slowly in sugar until caramelized, creating a sweet, crunchy nut topping. Romaine or mixed greens provide a crisp base, enhanced by freshly diced apples that add sweetness and firmness. Feta cheese lends a tangy, creamy contrast. The honey red wine vinaigrette combines red wine vinegar, honey, garlic, Dijon mustard, kosher salt, black pepper, and olive oil to create a balanced dressing with sweet, tangy, and savory notes. Tossed just before serving, the salad combines layers of flavor and texture — crisp greens, juicy fruit, creamy cheese, and crunchy nuts — creating a refreshing dish ideal as a starter or alongside a main course.
Ingredients
- 1/2 /2 cup pecan halves or pieces
- 1/4 /4 cup sugar
- 6 cups romaine lettuce or other mixed greens
- 1 apple cored and diced (I like to use Honeycrisp, Pink Lady, or Gala, large or 2 small
- 1/2 /2 cup feta cheese or Gorgonzola cheese or blue cheese
Honey Red Wine Vinaigrette Dressing(see Note):
- 1/4 /4 cup red wine vinegar
- 1/4 /4 cup honey
- 2 cloves garlic
- 1/2 /2 teaspoon Dijon mustard
- 1/2 /2 teaspoon kosher salt
- 1/2 /2 teaspoon black pepper coarsely ground
- 1/4 /4 cup olive oil
Instructions
- To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.
- Note: If you happen to get to a point where your sugar will not melt and is just clumping, a quick fix is to add 1 tablespoon of water to the pan over the heat to get the sugar liquefied. Your pecans will not be as crisp but still taste yummy. Trust me, I made about 20 batches of these pecans and I got a little distracted during a couple of batches and wasn't stirring like I should.
- Place lettuce in a serving bowl and add apples, cheese, and pecans. Toss with dressing right before serving or let people add their own dressing.
- For the dressing: In a blender, combine vinegar, honey, garlic, Dijon, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 593kcal | 30% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 40g | 62% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 26g | 130% |
| Cholesterol | 11mg | 4% |
| Sodium | 755mg | 31% |
| Potassium | 347mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 53g | 106% |
| Vitamin A | 6280IU | 126% |
| Vitamin C | 6mg | 7% |
| Calcium | 116mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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