Pecan Apple Salad

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

1/2 cup pecans, chopped

Pinch of cinnamon

Pinch of nutmeg

  • 2 large Granny Smith, Fuji or Gala apples, cored, seeded, chopped
  • 2 tablespoons lemon juice

1 head red or green leaf lettuce, chopped

  • 3 oz. goat, feta or blue cheese, crumbled
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoon sugar or honey
  • 1/3 cup olive oil

Salt and Pepper, to taste

Toast the pecans in a dry frying pan on low heat for 3-4 minutes or until lightly toasted. Toss the pecans with the cinnamon and nutmeg while still warm. Let cool.

In a large serving bowl, toss the apple pieces with the lemon juice. Add the lettuce, cheese and pecans. In a small bowl, whisk together the vinegar, mustard, sugar or honey and oil with salt and pepper. Pour desired amount of dressing over salad just before serving. Toss together.

Sponsor: Dan’s Market