Autumn Honeycrisp Apple Candied Pecan Salad
User Reviews
5
Autumn Honeycrisp Apple Candied Pecan Salad
Description
The Autumn Honeycrisp Apple Candied Pecan Salad centers on fresh mixed greens layered with crisp, thin apple and pear slices for juicy, sweet-tart notes. Dried cranberries and pomegranate seeds add bursts of sweetness and color, while feta or cranberry goat cheese crumbly textures introduce creamy tanginess. The candied pecans are prepared by gently caramelizing sugar and water with a pinch of salt before coating pecans and letting them cool to achieve a crunchy, sweet finish.
The maple dressing ties the salad together with an emulsion of extra-virgin olive oil, apple cider vinegar, 100% pure maple syrup, Dijon mustard, salt, and black pepper. This dressing enhances the natural fruit sweetness without overpowering it.
This salad is versatile for side dishes or light meals, especially in the autumn season when apples and pears are plentiful. Using cranberry goat cheese or feta complements the dried cranberries well.
Substitutions in the dressing or cheese are possible to suit preference, allowing some customization. The candied pecans add a special textural contrast and homemade touch to the dish.
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 cranberry goat cheese, or goat cheese crumbles
- 1/2 cup pomegranate seeds (optional)
Candied Pecans:
- 1/4 cup sugar
- 2 Tablespoons water
- 1 cup pecans
- salt pinch
Maple Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar (or white vinegar)
- 3 to 4 Tablespoons maple syrup 100% real
- 1 teaspoon Dijon mustard
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon black pepper
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
- Cranberry goat cheese or feta cheese crumbles work well with this salad's flavors.
- You can substitute the maple dressing for a sweet poppyseed dressing if preferred.
User Reviews
Overall Rating
5
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