Recipe: Apple Pecan Salad with Apple Cider Vinaigrette - Alabama NewsCenter

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We love salads at our house. They’re a relatively quick and easy way to put a delicious side on the table and can make a seriously delicious main course some nights, too. While Jack could eat lettuce and ranch every night, we like to mix things up a bit.

Years back we started adding apples, blue cheese and a tangy dressing to our salads and really loved the sweet and sour combo, so we often still find that kind of salad on the table these days.

Now in case y’all haven’t bought apples in the grocery store lately, there are quite a few options these days. I’ll admit that my most recent favorite was the Honeycrisp. It’s so bright, tangy and crisp. But, man, they can be expensive. They’re also delicate and don’t last long. And then I found the EverCrisp. Cue the angelic sounds.

The EverCrisp is a newer apple that’s a cross between a Honeycrisp and a Fuji. It’s got the crispness and effervescent flavor of the Honeycrisp, but the sturdiness of the Fuji. It’s perfect to be eaten fresh, all by itself, or to be put into fresh applications like this salad.

The dressing and pecans can be made prior to the salad for more than a week. (Stacey Little/Southern Bite)

The dressing and pecans can be made prior to the salad for more than a week. (Stacey Little/Southern Bite)

It is 100% our new favorite apple. And my entire family agrees. In fact, every single person I’ve shared the EverCrisp with has been super-impressed with the flavor and texture.

And they’re probably available right now at your local grocery store. Just be sure to grab enough for this salad and a few extra for snacking. You’ll thank me later.

So let’s talk about this salad:

Making the vinaigrette is as simple as whisking the ingredients together. This dressing recipe might have a few more ingredients than you typically see in my work, but I promise you it is 100% worth the extra little effort.

Plus, this is going to make enough dressing for more than one salad. So you can store it in the fridge for another one, or just use it to dip more of those delicious EverCrisp apples in as a snack like I do.

The candied pecans are an extra step, too. But I’ve made them as easy as possible. You’ll have these ready in less than 15 minutes.

You can certainly buy some candied pecans at the grocery store to save a little time, too.

Both the dressing and the pecans can be made in advance if you’re pressed for time. Simply store the pecans at room temp in an airtight container. The dressing will keep in the fridge in a jar, or another airtight container, for a week or so.

The sweet and zesty dressing is the perfect complement to the mild lettuces and the sharp blue cheese. And, of course, I had to throw some pecans in there.

Y’all are going to seriously love this salad and all the delicious flavor packed in it. And you’re going to love those apples, too.

Apple Pecan Salad with Apple Cider Vinaigrette

Prep time: 20 minutes

The sweet and zesty dressing complement the mild lettuce and sharp blue cheese. (Stacey Little/Southern Bite)

Cook time: 10 minutes

Serves: 4 to 6

Ingredients

• 1 (11-ounce) package spring mix
• 3 EverCrisp apples, cored and thinly sliced
• 4 to 6 ounces blue or gorgonzola cheese crumbles
• 2/3 cup dried cranberries

For the Candied Pecans:

• 2 teaspoons butter
• 1/4 cup firmly packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon water
• 1 cup pecan halves
• 1/8 teaspoon cinnamon

For the Apple Cider Vinaigrette:

• 2/3 cup olive oil
• 1/3 cup apple cider vinegar
• 1 tablespoon white vinegar
• 3 tablespoons fresh lime juice
• 3 tablespoons pineapple juice
• 1/4 cup honey
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions

To make the candied pecans:

1. Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper.
2. In a small skillet over medium heat, add the butter, brown sugar, salt and water. Stir until the butter and sugar have melted.
3. Add the pecans and cook, stirring very frequently, for about 3 minutes, being cautious not to allow the mixture to scorch.
4. Remove from the heat and add the cinnamon. Stir to combine.
5. Spread the pecans on the prepared baking sheet and bake for 5 minutes.
6. Allow to cool completely before using on salad.

To make the dressing:

1. Whisk the oil, apple cider vinegar, white vinegar, lime juice and pineapple juice together.
2. Add the honey, salt, black pepper and garlic powder and whisk to combine.
3. Set aside.

For the salad:

1. Add the spring mix to a large bowl and top with the apples, blue cheese, candied pecans and cranberries.
2. Drizzle with the desired dressing amount, then toss and serve.

Note:

• The candied pecans and vinaigrette can be made in advance. Store the prepared pecans at room temperature in an airtight container and store the dressing in the refrigerator in a jar or another airtight container.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out “The Southern Bite Cookbook.”

January 31, 2021 at 01:23AM
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Recipe: Apple Pecan Salad with Apple Cider Vinaigrette - Alabama NewsCenter

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