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Crispy Fall Harvest Salad with Apples and Pecans

Crispy Fall Harvest Salad with Apples and Pecans - featured image
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A vibrant and texturally complex fall salad featuring crisp Honeycrisp apples, toasted pecans, and sturdy greens with a simple apple cider vinaigrette.

Ingredients

Scale
  • 4 cups mixed sturdy greens (romaine and frisée)
  • 1 large Honeycrisp apple, cored and thinly sliced
  • 1/2 cup dried cranberries, roughly chopped
  • 1 cup pecan halves, raw
  • 1/4 cup pepitas, toasted (optional)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Toast pecan halves in a dry skillet over medium heat for 3-5 minutes, shaking frequently until fragrant and lightly browned. Remove and cool completely.
  2. Wash, core, and thinly slice the Honeycrisp apple. Toss with a little lemon juice if not dressing immediately to prevent browning.
  3. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
  4. In a large salad bowl, combine mixed greens, sliced apples, and dried cranberries. Drizzle with about half the dressing and toss gently to coat.
  5. Just before serving, sprinkle toasted pecans and pepitas over the top. Toss gently one final time and serve immediately.

Notes

Toast nuts just before serving to maintain crunch. Do not dress the salad ahead of time as greens will wilt and apples will brown. Store components separately in airtight containers if prepping ahead.

Nutrition

Keywords: fall salad, apple salad, pecan salad, healthy side dish, gluten-free, vegan, quick dinner, harvest recipe

Find it online: https://livelybite.com/crispy-fall-harvest-salad-with-apples-and-pecans-5-easy-steps/