Apple Pecan Fall Salad Recipes

APPLE-PECAN SALAD

Steps:

• In large bowl, toss salad greens, apple, cranberries and pecans.
• In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

APPLE PECAN SALAD

Steps:

• 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.

APPLE PECAN FALL SALAD

Steps:

• In a mason jar, combine all the ingredients for the dressing and then shake to combine.
• In a large bowl, combine all of the salad ingredients. Toss to combine. Serve with the dressing on the side.

AUTUMN SALAD WITH APPLE & PECANS

Steps:

• In a large bowl, combine the salad greens, maple pecans, cucumber slices, chopped apple, goat cheese and green onions.
• Toss with the dressing. Taste and add more dressing, if desired.

APPLE, POMEGRANATE, AND PECAN SALAD

Steps:

• Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
• Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.