Ingredients for Apple Pecan Salad With Cranberry Vinaigrette
- 1 cup pecan halves
- 2 tablespoons maple syrup
- 1/8 teaspoon ground cinnamon
- Fresh Cranberries
- Golden Raisin
- Balsamic Vinegar
- Red Onion
- 2 tablespoons packed brown sugar
- Dijon Mustard
- Extra Virgin Olive Oil
- Salt And Pepper
- Mixed Salad Greens
- Fuji Apple
- Fresh Lemon Juice
- Water
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How to Make Apple Pecan Salad With Cranberry Vinaigrette
- Preheat oven to 350°F (175°C).
- In a bowl, toss pecans with maple syrup and cinnamon until evenly coated.
- Spread pecans in a single layer on a baking sheet.
- Bake for 5-8 minutes, or until lightly toasted. Let cool completely.
- While pecans bake, prepare the vinaigrette: In a food processor, combine cranberries, raisins, apple cider vinegar, red onion, brown sugar, and Dijon mustard.
- Pulse until coarsely chopped. Do not over-process.
- Transfer cranberry mixture to a bowl. Whisk in olive oil gradually until emulsified. Season with salt and pepper to taste.
- In a separate bowl, toss diced apples with lemon juice and water mixture to prevent browning.
- In a large salad bowl, combine mixed greens and apples.
- Pour desired amount of cranberry vinaigrette over the salad and toss gently to coat.
- Sprinkle toasted pecans over the salad.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
45g
Fat
16g
Carbs
5g
