Name: Apple Pecan Salad With Cranberry Vinaigrette
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 5 serving(s)
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

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Recipe by Sharon123

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Apple Pecan Salad With Cranberry Vinaigrette created by Sharon123

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

Ready In:: 22mins
Serves:
Units:

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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

Preheat the oven to 350 degrees F.
Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon.
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.
In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
Gradually whisk in olive oil, and season with salt and pepper.
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.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
Sprinkle with pecans, and serve.

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RECIPE MADE WITH LOVE BY

@Sharon123

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@Sharon123

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

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review by ann c 50

7/10/2009

I modified the dressing somewhat, as mentioned before. I only left out the onions and raisins. I used frozen cranberries in the dressing, but tossed dried cranberries into the salad, along with the onions, apples and pecans. I wasn't thrilled with the process of cooking the pecans--first they were sticky and then they seemed a bit overdone. I'm not sure the salad is improved that much by that extra step--I may just toss plain pecans or walnuts in next time. I think the combination is really nice and I liked the cranberry based vinaigrette a bunch.

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review by Mayas Mama

10/10/2007

this was really good. i served it at thanksgiving dinner, and everyone loved it. i don't have a food processor, so i choped every thing my self and blended it together with a whisk... but it all turned out grate. it really impressed the family

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review by MA HIKER

9/17/2007

This was absolutely wonderful! My girls really liked it too. Nice mix of sweet & savory. I used baby spinach with my greens.

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photo by Sharon123

9/3/2007

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review by LUv 2 BaKE

8/25/2007

I love the use of the cranberries, acting as base of the vinaigrette! Unfortuately I didn't have any fresh or frozen cranberries so had to use craisins, which didn't work all that well in the food processor. Still the dressing was delish. The sweet cinnamony pecans were an interesting but yummy twist to this salad. The cinnamon flavour was unexpected but enjoyed. The apples in the salad worked nicely with the slightly sweet dressing. Good luck in RSC #10!

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