Description
Sweetly caramelized pecans and crisp apple ribbons meet peppery greens and creamy feta, tossed in a tangy maple-mustard vinaigrette. Each mouthful bursts with crunchy, tart, and savory notes evocative of cool autumn afternoons.
Ingredients
- 6 cups mixed salad greens
- 2 medium apples cored and thinly sliced
- 1 cup pecan halves
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon
- 1/4 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 1/4 cup red onion thinly sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a skillet over medium heat melt unsalted butter, add brown sugar and ground cinnamon, then stir in pecan halves until evenly coated and slightly caramelized, transfer to a plate to cool.
- In a small bowl whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until emulsified.
- In a large bowl combine mixed salad greens, sliced apples, red onion, and dried cranberries.
- Drizzle the dressing over the salad and gently toss to combine all ingredients.
- Sprinkle the cooled candied pecans and crumbled feta cheese on top of the tossed salad.
- Serve immediately to maintain crispness and enjoy the contrast of sweet, tart, and crunchy flavors.
Notes
- For extra sweetness you can substitute maple syrup with honey.
- Try a mix of greens like arugula or baby spinach for varied texture.
- Leftover candied pecans can be stored in an airtight container and used on oatmeal or yogurt.
- To prevent apple slices from browning, soak them in a little lemon water for a few minutes before draining.