Apple Pecan Salad With Cranberry Vinaigrette

A tasty salad good enough to serve for company or a holiday! Developed for RSC#10!

• Ready In: 22 mins
• Serves: 5

Ingredients

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