Autumn Honeycrisp Apple Candied Pecan Salad

Name: Autumn Honeycrisp Apple Candied Pecan Salad
Yield: 1 serving
Ingredients: 6 cups Spring Mix or Mixed Greens; 1-2 Honeycrisp Apples; 1 Anjou pear; 1/2 cup dried cranberries; 2/3 cup Feta Cheese or Goat Cheese Crumbles; 1/2 cup pomegranate seeds; 1/4 cup sugar; 2 Tablespoons water; 1 cup pecans; pinch of salt; 1/2 cup extra-virgin olive oil; 1/4 cup apple cider vinegar; 3 to 4 Tablespoons 100% Real Maple Syrup; 1 teaspoon Dijon mustard; 1/2 to 1 teaspoon salt; 1/4 teaspoon pepper

User Reviews

5.0

15 reviews

Excellent

Course
Side Dish, Salad, Others
Cuisine
American

Autumn Honeycrisp Apple Candied Pecan Salad

Vivian Jenkins

Report

This Honeycrisp Apple and Candied Pecan Salad is sure to impress! It has a combination of crisp fruits, creamy goat cheese, sweet and crunchy candied pecans, and a tangy homemade maple dressing.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

6 cups Spring Mix or Mixed Greens
1-2 Honeycrisp Apples (thinly sliced)
1 Anjou pear
1/2 cup dried cranberries
2/3 cup Feta Cheese or Goat Cheese Crumbles (or cranberry goat cheese)
1/2 cup pomegranate seeds (optional)

Candied Pecans:

1/4 cup sugar
2 Tablespoons water
1 cup pecans
pinch of salt

Maple Dressing:

1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar (or white vinegar)
3 to 4 Tablespoons 100% Real Maple Syrup
1 teaspoon Dijon mustard
1/2 to 1 teaspoon salt
1/4 teaspoon pepper

Add to Shopping List

Instructions

In a large bowl, add the mixed greens. Top with sliced honeycrisp apples, sliced pears, cranberry goat cheese crumbles, dried cranberries, pomegranate seeds, and candied pecans (instructions below). Another option is to toss the greens with the maple dressing and then top with the other ingredients.

Candied Nuts:

Heat a skillet over medium heat. Add sugar, water, and salt. Cook until the sugar begin to melt and then add the pecans, stirring almost constantly until the nuts and coated and slightly caramelized. Pour the nuts on a parchment paper or wax paper lined baking sheet and let them cool. Once the candied nuts have cooled, leave whole or chop into bite-size pieces.

Maple Dressing:

In a small bowl, whisk together olive oil, vinegar, dijon mustard, maple syrup, salt, and pepper until well combined. Taste for seasonings and add more salt and pepper as needed.
Toss the salad with the maple dressing and serve.

Notes

I love to use cranberry goat cheese or feta cheese crumbles in this salad.
You can use a homemade maple dressing or a sweet poppyseed dressing with this salad.