Apple Pecan Salad

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This apple pecan salad has crisp romaine, cabbage, maple toasted pecans, cranberries and goat cheese tossed in apple cider vinaigrette. It’s perfect for fall.

Prep Time10

Cook Time7

Total Time17

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For pecans

2 teaspoons olive oil
1 teaspoon maple syrup
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch of cayenne pepper
1 cup pecan halves

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon maple syrup
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons apple cider vinegar
1/4 cup olive oil

For salad

3 cups shredded romaine hearts
2 cups shredded red cabbage
3 Pink Lady or Honeycrisp apples, cored and diced
1/4 cup finely chopped red onions
1/4 cup crumbled goat cheese
1/4 cup dried cranberries
1 tablespoon chopped parsley

Instructions

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
In a small bowl, whisk 2 teaspoons olive oil, 1 teaspoon maple syrup, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of cayenne pepper. Then stir in the pecans, so they are well-coated in the mixture.
Spread the pecans on the prepared sheet pan in a single layer. Bake for 5-7 minutes until they are toasted. Then let the pecans cool while you prep the rest of the salad.
To make the vinaigrette, whisk the garlic, mustard, maple syrup, salt, pepper, apple cider vinegar and 1/4 cup olive oil in a small bowl.
Combine the romaine, cabbage, apples, red onions, goat cheese, cranberries, parsley and the pecans in a large bowl.
Drizzle the dressing into the salad. Toss to combine.

Notes

The salad can be stored in an airtight container in the refrigerator up to 3 days. The cabbage and romaine will soften, and the apples will brown. If you are planning to have leftovers, try to not toss that portion in the vinaigrette. Keep the dressing in a separate jar.

You can make the dressing up to 2 days in advance. Store in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before tossing it into the salad.

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