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Irresistible Harvest Apple Salad Recipe with Easy Candied Pecans

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A fresh and festive harvest apple salad featuring crisp apples, mixed greens, and sweet candied pecans with a tangy maple dressing. Perfect for fall entertaining and quick to prepare.

Ingredients

Scale
  • 6 cups (150g) mixed greens (baby spinach, arugula, or spring mix)
  • 2 large medium-crisp apples (Honeycrisp or Fuji), cored and thinly sliced
  • Candied Pecans:
  • 1 cup (120g) pecan halves, fresh and unsalted
  • 2 tbsp (25g) brown sugar (light or dark)
  • 1 tbsp (15ml) unsalted butter, melted
  • A pinch of cinnamon or cayenne (optional)
  • Dressing:
  • 3 tbsp (45ml) apple cider vinegar
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) Dijon mustard
  • 1/4 cup (60ml) extra virgin olive oil or mild vegetable oil
  • Salt and freshly ground black pepper to taste
  • Optional Toppings:
  • 1/4 cup (30g) crumbled feta or goat cheese
  • Dried cranberries or pomegranate seeds

Instructions

  1. Prepare the candied pecans: In a medium skillet over medium heat, melt 1 tablespoon (15ml) of unsalted butter. Stir in 2 tablespoons (25g) of brown sugar and a pinch of cinnamon or cayenne if desired. Add 1 cup (120g) pecan halves and toss to coat evenly. Cook for 4-5 minutes, stirring frequently, until sugar melts and coats pecans with a shiny glaze. Transfer to parchment-lined plate or baking sheet to cool completely.
  2. Wash and dry the greens using a salad spinner or paper towels. Place about 6 cups (150g) of mixed greens in a large bowl.
  3. Core and thinly slice 2 large medium-crisp apples, leaving skin on. Toss immediately with a teaspoon of lemon juice if desired to prevent browning.
  4. Make the dressing: In a small bowl, whisk together 3 tablespoons (45ml) apple cider vinegar, 2 tablespoons (30ml) maple syrup, and 1 teaspoon (5ml) Dijon mustard. Slowly drizzle in 1/4 cup (60ml) olive oil while whisking to emulsify. Season with salt and freshly ground black pepper to taste.
  5. Combine greens, sliced apples, and cooled candied pecans in the large bowl. Drizzle dressing over and gently toss to coat evenly.
  6. Add optional toppings such as crumbled feta or goat cheese and dried cranberries or pomegranate seeds. Toss gently once more.
  7. Serve immediately for best texture and flavor. If preparing ahead, keep dressing separate until ready to serve.

Notes

Do not walk away while candying pecans as sugar burns quickly. Let candied pecans cool completely before tossing to maintain crunch. Thin, uniform apple slices help blend flavors and textures. Start with less dressing and add more as needed to avoid overdressing. For vegan version, substitute butter with coconut oil and omit cheese. Candied pecans can be made ahead and stored at room temperature in an airtight container.

Nutrition

Keywords: harvest apple salad, candied pecans, fall salad, autumn recipe, easy salad, healthy salad, maple dressing, gluten-free, vegetarian

Find it online: https://magnetmeal.com/irresistible-harvest-apple-salad-recipe-with-easy-candied-pecans/