Prep 25 mins
Cook 0 mins
Roasting develops the buttery richness of Fuji apples topped with chopped pecans. A honey-and-cider vinegar dressing provides just the right amount of sweetness. Serve the fruit over a pretty mix of oak leaf and butter lettuces.
- 3 tablespoons packed brown sugar
- 3 tablespoons finely chopped pecans
- 3 small small sweet apples, halved and cored
- 1 tablespoon butter, melted
- 1⁄3 cup canola oil
- 1⁄4 cup apple cider
- 1⁄4 cup cider vinegar
- 1 tablespoon honey
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 6 cups mesclun or 6 cups torn mixed greens
- 1⁄4 cup coarsely chopped pecans, toasted (optional)
- Preheat oven to 425°F.
- Line baking sheet with foil; lightly coat with cooking spray.
- In bowl combine brown sugar and finely chopped pecans.
- Place apple halves, cut sides up, on baking sheet.
- Brush tops of apples with butter; sprinkle with brown sugar mixture.
- Bake 15 minutes or until just tender when pierced with a fork.
- Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
- Arrange greens on serving platter; top with apple halves.
- Spoon melted sugar and pecans from baking sheet atop salad.
- Shake dressing; drizzle desired amount on salad.
- Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
- Tip: If there's dressing left over, you can store it for up to two days in the refrigerator.
Delicious doesn't even come close and the dressing...it'll make an old flip-flop taste good. Made for Zaar Stars Tag.
Delicious. I'd love to try this with the apples chilled next time. Skipped the butter, used olive oil in the dressing and cider became apple juice.
This is really good! I've never roasted apples before so that was different, but it really gave this salad so much flavor. I also prefer my apples cooked so that was wonderful. Thanks for sharing. Made for 1-2-3 Tag.