Description
Celebrate the bounty of autumn with this refreshing Apple Pecan Fall Salad. A beautiful harmony of crisp orchard apples, juicy pears, protein-packed pecans, and tart craisins tossed with fresh greens. Finished with a tangy, light honey mustard dressing, this nutrient-dense dish is the perfect balance of sweet and savory textures. It is an impressive yet effortless choice for festive gatherings or a vibrant, healthy lunch during the cooler months.
Ingredients
6 cups mixed greens (arugula and baby spinach blend)
1 apple (Fuji or Gala), sliced
1 pear, diced
1/3 cup dried craisins
1/2 cup pecans, toasted
1/4 cup crumbled blue cheese
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified; season with salt and pepper.
In a large salad bowl, combine the mixed greens with the sliced apples and diced pears.
Sprinkle the dried craisins, toasted pecans, and crumbled blue cheese over the greens.
Drizzle the prepared dressing over the salad just before serving.
Toss gently to coat and serve immediately.
Notes
To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant. Ensure you slice the apples right before serving to prevent browning, or toss them in a little lemon juice first. This salad is vegetarian-friendly.