Crisp Apple Salad with Candied Pecans and Cider Vinaigrette
A refreshing autumn salad with crisp apples, candied pecans, and a light cider vinaigrette.
- Prep15 min
- Cook5 min
- Total20 min
- DifficultyEasy
- Servings4
This salad brings together the best of fall: sweet-tart apples, crunchy candied pecans, and a tangy dressing that ties it all together. It's perfect for a light lunch or as a side dish for festive meals.
The homemade dressing is simple to whisk up, and the candied pecans add a delightful crunch that makes this salad feel special. Feel free to adjust the amount of dressing to your taste.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cut the apples into thin julienne strips and scatter them over the spring mix in a large salad bowl.
- Heat a small skillet over high heat, add the pecans and toast them for 2 minutes, stirring occasionally.
- Sprinkle the sugar over the pecans and stir with a wooden spoon until the sugar melts and coats the nuts. Remove from heat and let cool completely.
- In a medium bowl, combine the apple cider vinegar, agave nectar, cinnamon, salt, pepper, and cumin. Whisk to blend.
- While whisking vigorously, slowly drizzle in the olive oil until the dressing emulsifies.
- Sprinkle the candied pecans over the salad, drizzle with the dressing, toss gently, and serve immediately.
💡 Tips
- For a sweeter dressing, add a bit more agave nectar.
- If you won't eat the whole salad at once, dress only the portion you'll serve to keep the greens crisp.
- Toast the pecans just before serving for maximum crunch.
Inspired by a recipe from My Kitchen Escapades