Apple Pecan Salad With Cranberry Vinaigrette

By Sharon123 on July 30, 2007

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Ingredients

    1. 1/4 cup chopped pecans
    2. 2 tablespoons maple syrup ( or 1/8 cup brown sugar mixed with 2 tsp. water)
    3. 1/8 teaspoon cinnamon
    4. 1 tablespoon fresh cranberries ( or frozen, may use dried craisins if you like)
    5. 1 tablespoon golden raisin
    6. 2 tablespoons balsamic vinegar
    7. 1/4 cup red onion, chopped
    8. 2 teaspoons brown sugar
    9. 1 1/2 teaspoons Dijon mustard
    10. 1/2 cup extra virgin olive oil
    11. salt and pepper
    12. 5 cups mixed salad greens, rinsed and dried
    13. 1 fuji apple, cored and chopped ( or try Pink Lady or Gala)
    14. 2 tablespoons fresh lemon juice
    15. 1 tablespoon water

Directions

  1. Preheat the oven to 350 degrees F.
  2. Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon.
  3. Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted.
  4. In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
  5. Gradually whisk in olive oil, and season with salt and pepper.
  6. Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad.
  7. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
  8. Sprinkle with pecans, and serve.
 
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