Apple Pecan Salad with Cider-Shallot Vinaigrette

Apple picking we went, and now with refrigerator shelves overflowing with the crisp Autumn fruit, apples recipes I bring you! Here’s one: a simple salad that makes use of the harvest abundance. Toasted pecans, sweet shriveled cranberries, and a tangy cider-shallot vinaigrette bring the flavors of Fall alive. For extra flair mix red apples with green or sweet with tart.

I don’t measure amounts when I’m assembling a salad, so the specifics are up to you. I suggest tossing your greens in the vinaigrette before adding the other ingredients. Then drizzle with a little extra dressing before serving. (It ensures even coating of the lettuce.)

Apple Pecan Salad with Cider-Shallot Vinaigrette

mixed greens
apples, sliced (use a sweet variety- I mixed Golden Delicious and Jonagold)
pecans, chopped and toasted
sweetened dried cranberries (optional)

Cider-Shallot Vinaigrette:
1/4 cup apple cider vinegar
2 Tbsp. apple cider
1 Tbsp. shallot, minced
1 Tbsp. honey
1/2 cup extra virgin olive oil
salt and pepper, to taste

1. To make the vinaigrette, combine the vinegar, apple cider, shallot, and honey in a food processor and pulse to combine. With the motor running, slowly drizzle in the olive oil until emulsified. Season to taste with salt and pepper.

2. In a large bowl toss greens with vinaigrette to coat. Top with apples, pecans, and cranberries (optional). Drizzle with a little extra vinaigrette and serve.

Makes 1 cup of vinaigrette.

(Adapted from Flavor Diva)

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