Apple Pecan Salad
The Nitty Gritty:
Nothing says fall quite like this- Level: 1
- Prep Time: 15 minutes
- Yields: 4 servings
- Tags: salad
Nothing says fall like crisp apple and nutty pecans, the centerpieces of this delicious salad. Dried cranberries and pomegranate seeds add a hint of tartness, and the salad is finished with a beautiful raspberry-honey vinaigrette.
Ingredients:
- 1 bag mixed baby lettuces, about 10-12 ounces
- 1 Granny Smith apple, sliced very thinly
- 1 cup caramelized pecans
- ¼ cup dried cranberries
- ¼ cup pomegranate seeds
- ¼ cup raspberry vinegar
- ¼ cup honey
- ½ cup extra virgin olive oil
- 1 tsp. kosher salt
- 1 Tbsp. freshly ground pepper
Instructions:
- Combine lettuce, apple slices, pomegranate seeds, cranberries, and pecans just before serving.
- Whisk together the vinegar, honey, salt, and pepper in a bowl. Pour in olive oil while whisking to emulsify dressing. Taste, then adjust salt, pepper, or olive oil if needed.
- Toss salad with dressing and serve.
Comments
By Julia Swenson
Julia B. Swenson is outsourcing her culinary talents from Santa Monica, Calif., where she is the owner and catering chef of Julia’s Kitchen, a catering company serving Los Angeles and Orange Counties. When not working, she enjoys making delectable treats for family and friends. Trained at the Le Cordon Bleu school in Pasadena, she believes whole-heartedly in the motto: Make every meal good to the last bite!
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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