Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Autumn Honeycrisp Apple Candied Pecan Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 1 review

This Autumn Honeycrisp Apple Candied Pecan Salad is a vibrant and delicious medley of crisp honeycrisp apples, sweet and crunchy candied pecans, creamy goat cheese, and tangy maple dressing. Perfect for fall, this salad offers a lovely balance of textures and flavors with the freshness of mixed greens, the sweetness of dried cranberries and pomegranate seeds, and a homemade maple dressing that ties it all together beautifully.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 6 cups Spring Mix or Mixed Greens
  • 1-2 Honeycrisp Apples, thinly sliced
  • 1 Anjou Pear, thinly sliced
  • 1/2 cup Dried Cranberries
  • 2/3 cup Feta Cheese or Goat Cheese Crumbles (or cranberry goat cheese)
  • 1/2 cup Pomegranate Seeds (optional)

Candied Pecans

  • 1/4 cup Sugar
  • 2 Tablespoons Water
  • 1 cup Pecans
  • Pinch of Salt

Maple Dressing

  • 1/2 cup Extra-Virgin Olive Oil
  • 1/4 cup Apple Cider Vinegar (or white vinegar)
  • 3 to 4 Tablespoons 100% Real Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 1/2 to 1 teaspoon Salt
  • 1/4 teaspoon Pepper

Instructions

  1. Prepare the Salad Base: In a large bowl, add the mixed greens. Top with thinly sliced honeycrisp apples and pears, sprinkle dried cranberries, crumbled goat cheese, pomegranate seeds if using, and the candied pecans prepared in the next step. Alternatively, you can toss the greens with the maple dressing first and then add the toppings.
  2. Make Candied Pecans: Heat a skillet over medium heat. Combine sugar, water, and a pinch of salt in the skillet and cook until the sugar begins to melt. Add the pecans and stir almost constantly until the nuts are evenly coated with the sugar mixture and become slightly caramelized. Immediately transfer the candied pecans onto parchment or wax paper lined baking sheet and let cool completely. After cooling, leave nuts whole or chop into bite-sized pieces.
  3. Prepare Maple Dressing: In a small bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, real maple syrup, salt, and pepper until emulsified and well combined. Taste and adjust the seasoning as desired.
  4. Toss and Serve: Dress the salad by tossing the mixed greens with the maple dressing if you didn’t do so earlier, then top with the apples, pears, candied pecans, goat cheese, dried cranberries, and pomegranate seeds. Serve immediately to enjoy the fresh and crisp textures.

Notes

  • You can substitute feta cheese for goat cheese or cranberry goat cheese according to taste.
  • Pomegranate seeds add a beautiful pop of color and slight tartness but can be omitted if unavailable.
  • Adjust the maple syrup quantity in the dressing to taste, for more or less sweetness.
  • Be careful when cooking the sugar and pecans to prevent burning; constant stirring is important.
  • The salad is best served fresh but candied pecans can be made ahead and stored in an airtight container for up to 3 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/autumn-honeycrisp-apple-candied-pecan-salad-recipe/