0 from 51 votes
Apple and Pecan Salad
Toppings make all the difference. They can turn a boring salad into the best main course salad!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4 servings
Calories: 593 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 1/2 1/2 cup pecan halves or pieces
- 1/4 1/4 cup sugar
- 6 6 cups of Romaine lettuce or other mixed greens
- 1 1 large or 2 small apples cored and diced (I like to use Honeycrisp, Pink Lady, or Gala)
- 1/2 1/2 cup feta, Gorgonzola cheese, or blue cheese
Honey Red Wine Vinaigrette Dressing(see Note):
- 1/4 1/4 cup red wine vinegar
- 1/4 1/4 cup honey
- 2 2 cloves garlic
- 1/2 1/2 teaspoon Dijon mustard
- 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 teaspoon coarsely ground black pepper
- 1/4 1/4 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.
Cup of Yum
Nutrition Information
Serving
1/4 of recipe
Calories
593kcal
(30%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
40g
(62%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
26g
Cholesterol
11mg
(4%)
Sodium
755mg
(31%)
Potassium
347mg
(10%)
Fiber
4g
(16%)
Sugar
53g
(106%)
Vitamin A
6280IU
(126%)
Vitamin C
6mg
(7%)
Calcium
116mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 593
% 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.