Total Time
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.

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. Line baking sheet with foil; lightly coat with cooking spray.
  3. In bowl combine brown sugar and finely chopped pecans.
  4. Place apple halves, cut sides up, on baking sheet.
  5. Brush tops of apples with butter; sprinkle with brown sugar mixture.
  6. Bake 15 minutes or until just tender when pierced with a fork.
  7. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
  8. Arrange greens on serving platter; top with apple halves.
  9. Spoon melted sugar and pecans from baking sheet atop salad.
  10. Shake dressing; drizzle desired amount on salad.
  11. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
  12. Tip: If there's dressing left over, you can store it for up to two days in the refrigerator.
Most Helpful

Delicious doesn't even come close and the'll make an old flip-flop taste good. Made for Zaar Stars Tag.

gailanng August 31, 2009

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.

sugarpea March 11, 2009

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.

Lainey6605 October 22, 2008