Apple Pecan Salad with Apple Cider Vinaigrette

 

Ingredients

• ▢1 (11-ounce) package spring mix
• ▢3 EverCrisp Apples, cored and thinly sliced
• ▢4 to 6-ounces blue or gorgonzola cheese crumbles
• ▢2/3 cup dried cranberries

For the Candied Pecans:

• ▢2 teaspoons butter
• ▢1/4 cup firmly packed light brown sugar
• ▢1/2 teaspoon kosher salt
• ▢1 tablespoon water
• ▢1 cup pecan halves
• ▢1/8 teaspoon cinnamon

For the Apple Cider Vinaigrette:

• ▢2/3 cup olive oil
• ▢1/3 cup apple cider vinegar
• ▢1 tablespoon white vinegar
• ▢3 tablespoons fresh lime juice
• ▢3 tablespoons pineapple juice
• ▢1/4 cup honey
• ▢1 teaspoon kosher salt
• ▢1 teaspoon black pepper
• ▢1/2 teaspoon garlic powder

Instructions

To make the candied pecans:

• ▢
  Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
• ▢
  In a small skillet over medium heat, add the butter, brown sugar, salt, and water. Stir until the butter and sugar has melted. Add the pecans and cook, stirring very frequently, for about 3 minutes – being cautious not to allow the mixture to scorch.
• ▢
  Remove from the heat and add the cinnamon. Stir to combine. Spread the pecans on the prepared baking sheet and bake for 5 minutes. Allow to cool completely before using on salad.

To make the dressing:

• ▢
  Whisk the oil, apple cider vinegar, white vinegar, lime juice, and pineapple juice together. Add the honey, salt, black pepper, and garlic powder and whisk to combine. Set aside.

For the salad:

• ▢
  Add the spring mix to a large bowl and top with the apples, blue cheese, candied pecans, and cranberries. Drizzle with the desired dressing amount, then toss and serve.

Notes

The candied pecans and vinaigrette can be made in advance.  Simply store the prepared pecans at room temperature in an airtight container and store the dressing in the refrigerator in a jar or another airtight container.