Description
This Apple Pecan Salad features crisp romaine and red cabbage tossed with diced Pink Lady or Honeycrisp apples, dried cranberries, crumbled goat cheese, and maple toasted pecans, all dressed in a tangy apple cider vinaigrette. It’s a fresh, vibrant salad perfect for fall gatherings and offers a delightful balance of sweet, savory, and tangy flavors.
Ingredients
For the Pecans
- 2 teaspoons olive oil
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
- 1 cup pecan halves
For the Vinaigrette
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
For the Salad
- 3 cups shredded romaine hearts
- 2 cups shredded red cabbage
- 3 Pink Lady or Honeycrisp apples, cored and diced
- 1/4 cup finely chopped red onions
- 1/4 cup crumbled goat cheese
- 1/4 cup dried cranberries
- 1 tablespoon chopped parsley
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F (175 degrees C) and line a sheet pan with parchment paper to prepare for toasting the pecans.
- Prepare Pecans: In a small bowl, whisk together 2 teaspoons olive oil, 1 teaspoon maple syrup, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper. Stir in 1 cup pecan halves until they are well coated with the mixture.
- Toast Pecans: Spread the coated pecans in a single layer on the prepared sheet pan. Bake for 5 to 7 minutes or until toasted and fragrant. Remove from the oven and let cool while you prep the rest of the salad.
- Make Vinaigrette: In a small bowl, whisk together 1 minced garlic clove, 1 tablespoon whole grain mustard, 1 teaspoon maple syrup, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons apple cider vinegar, and 1/4 cup olive oil until well combined into a smooth vinaigrette.
- Assemble Salad: In a large bowl, combine 3 cups shredded romaine hearts, 2 cups shredded red cabbage, 3 diced Pink Lady or Honeycrisp apples, 1/4 cup finely chopped red onions, 1/4 cup crumbled goat cheese, 1/4 cup dried cranberries, 1 tablespoon chopped parsley, and the cooled toasted pecans.
- Toss and Serve: Drizzle the prepared apple cider vinaigrette over the salad and toss gently to combine all ingredients evenly. Serve immediately for best freshness and texture.
Notes
- Use Pink Lady or Honeycrisp apples for a perfect balance of sweetness and crispness.
- Allow pecans to cool completely after toasting to maintain their crunch.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.
- For a dairy-free version, omit the goat cheese or substitute with a vegan cheese alternative.
- Adjust the cayenne pepper in the pecans to your spice preference or omit for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
