Apple Salad with Candied Pecans, Blue Cheese, and Cranberries Recipe
Introduction
This Apple Salad is a delightful blend of sweet and savory flavors, featuring crisp apples, candied pecans, and tangy blue cheese. It’s a refreshing and vibrant dish perfect as a light lunch or a festive side. The homemade dressing ties everything together for a delicious bite every time.
Ingredients
- 1/2 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 2 tablespoons water
- 1 cup pecans
- 6 cups mixed greens
- 2 apples, thinly sliced
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cranberries
- 2 tablespoons apple cider vinegar
- 1/2 shallot, finely chopped
- 1/2 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
Instructions
- Step 1: Candy pecans by heating brown sugar, cinnamon, kosher salt, and water in a skillet over medium heat. Stir until the sugar dissolves, then add pecans and toss to coat them completely. Let simmer for 5 minutes until the mixture is sticky. Remove from heat and spread pecans on a parchment-lined baking sheet in a single layer to cool.
- Step 2: In a large bowl, combine mixed greens, thinly sliced apples, cooled candied pecans, crumbled blue cheese, and dried cranberries. Refrigerate the salad until ready to dress and serve.
- Step 3: Prepare the dressing by whisking together apple cider vinegar, finely chopped shallot, Dijon mustard, and extra-virgin olive oil in a small bowl or jar. Season with salt and pepper to taste.
- Step 4: Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the best flavor and texture.
Tips & Variations
- For a nut-free version, substitute the candied pecans with roasted pumpkin seeds or omit them entirely.
- Use tart apples like Granny Smith for a brighter contrast, or sweeter varieties like Fuji for a milder flavor.
- If you prefer a milder cheese, swap blue cheese with feta or goat cheese.
- Prepare the candied pecans in advance and store in an airtight container for up to one week to save time on salad day.
Storage
Store leftover salad ingredients separately without dressing in airtight containers in the refrigerator for up to 2 days. The dressing can be kept refrigerated for up to 3 days. Once dressed, consume the salad immediately as the greens and apples may wilt. Store any unused candied pecans in an airtight container at room temperature for up to one week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of nuts instead of pecans?
Yes, you can substitute pecans with walnuts, almonds, or pecan halves depending on your preference. Adjust cooking times for candying as needed to avoid burning.
How do I prevent the apples from browning?
To keep apple slices from browning, toss them briefly in a little lemon juice or the prepared dressing just before assembling the salad. This helps maintain their fresh appearance and flavor.
PrintApple Salad with Candied Pecans, Blue Cheese, and Cranberries Recipe
A fresh and flavorful Apple Salad featuring mixed greens, thinly sliced apples, blue cheese, dried cranberries, and homemade candied pecans. Tossed in a tangy apple cider vinaigrette with shallots and Dijon mustard, this salad offers a perfect balance of sweet, savory, and crunchy textures, ideal for a light lunch or elegant side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
For Candied Pecans
- 1/2 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 2 tablespoons water
- 1 cup pecans
For Salad
- 6 cups mixed greens
- 2 apples, thinly sliced
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cranberries
For Dressing
- 2 tablespoons apple cider vinegar
- 1/2 shallot, finely chopped
- 1/2 tablespoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Candy Pecans: In a skillet over medium heat, combine the brown sugar, cinnamon, kosher salt, and water. Stir the mixture until the sugar dissolves completely. Add the pecans and toss them repeatedly until they are thoroughly coated with the sugar mixture. Allow them to simmer for about 5 minutes until the pecans are sticky and caramelized. Remove from heat and spread the pecans in a single layer onto a parchment-lined baking sheet to cool completely. Store any unused candied pecans in an airtight container for up to one week.
- Assemble Salad: In a large bowl, combine the mixed greens, thinly sliced apples, cooled candied pecans, crumbled blue cheese, and dried cranberries. Mix gently to distribute ingredients evenly. Refrigerate the salad until ready to dress and serve.
- Make Dressing: In a small bowl or glass jar, whisk together the apple cider vinegar, finely chopped shallot, Dijon mustard, and extra-virgin olive oil until the dressing is emulsified. Season the dressing with salt and freshly ground black pepper to taste.
- Dress and Serve: Drizzle the prepared dressing over the salad ingredients. Toss gently to combine and coat all components with the dressing. Serve the salad immediately to enjoy the fresh flavors and crisp textures.
Notes
- To save time, prepare the candied pecans in advance as they keep well in an airtight container for up to one week.
- Use crisp apples like Fuji, Honeycrisp, or Granny Smith for the best texture and flavor contrast.
- If you prefer a milder cheese, substitute blue cheese with goat cheese or feta.
- Adjust the amount of dressing to your taste, adding more vinegar or mustard if you like a tangier profile.
- For a nut-free version, omit the pecans and add toasted seeds such as pumpkin or sunflower.
Keywords: apple salad, candied pecans, blue cheese, mixed greens, dried cranberries, apple cider vinaigrette, healthy salad, crunchy salad
