Pecan and Apple Salad
Pecan and Apple Salad is my go-to salad for potlucks. Candied pecans, fresh apples, and cheese make this salad unique and full of flavor!
PECAN AND APPLE SALAD
I’m guilty of picking out the marshmallows of the Lucky Charms cereal, for licking just the frosting off a slice of cake, and for eating just the pepperonis off the pizza. I’m a topping picker. So sue me. Or just don’t share anything with me. That would be no fun…for you.
Salads are no exception. By the time I’m done eating a salad, all of the goodies are gone with just a bunch of lettuce left.
Although it does have a lot of toppings for me to pick off, I enjoy the whole salad. The apples and gorgonzola cheese are the perfect compliment to each other but you can really use any cheese like feta or blue cheese.
Recently I was in charge of making the salad for over 200 women for a church event. This is the salad I made because I knew it would be a hit.
OTHER SALAD RECIPES
- Strawberry Spinach Salad
- Spinach Quinoa Salad
- Spinach, Feta, and Orzo Salad
- Broccoli Salad
- Shaved Brussels Sprouts Salad
- Creamy Pea Salad
- Corn Frito Salad
Apple and Pecan Salad
- 1/2 cup pecan halves or pieces
- 1/4 cup sugar
- 6 cups of Romaine lettuce or other mixed greens
- 1 large or 2 small apples, cored and diced (I like to use Honeycrisp, Pink Lady, or Gala)
- 1/2 cup Gorgonzola cheese, feta, or blue cheese
Honey Red Wine Vinaigrette Dressing(see Note):
- 1/2 cup red wine vinegar
- 1/2 cup honey
- 1-2 cloves garlic
- 1 teaspoon Kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 cup olive oil
- To make the candied pecans, pour the sugar in a small skillet and pour the pecans on top. Cook over medium heat until sugar melts and turns a caramel color stirring constantly so that the nuts and sugar do not burn. Be patient! It takes a while for the sugar to start melting. Once the sugar turns a caramel color coat keep stirring to coat the pecans with it. Pour pecans onto greased wax paper or aluminum foil to cool. Once pecans are cooled, break them into pieces.
- Note: If you happen to get to a point where your sugar will not melt and is just clumping, a quick fix is to add 1 tablespoon of water to the pan over the heat to get the sugar liquefied. Your pecans will not be as crisp but still taste yummy. Trust me, I made about 20 batches of these pecans and I got a little distracted during a couple of batches and wasn't stirring like I should.
- Place lettuce in a serving bowl and add apples, cheese, and pecans. Toss with dressing right before serving or let people add their own dressing.
- For the dressing: In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.
This is a good recipe. I used feta and after I wished I had use gorganzola. It make a lot of dressing, so there was a lot leftover, which is okay.
I made this salad for dinner last night and added grilled chicken. So delicious! This will be my go to all summer!
You didn’t include the nutrition info. As a person with chronic kidney disease, I need that info to determine if I can eat it or not (especially: sodium, potassium, phosphorus, and protein).
There are many easy online sites for calculating nutrition info in recipes, such as this one https://www.verywellfit.com/recipe-nutrition-analyzer-4157076. You are receiving a free recipe from a person who has done all the work to share with us. Please be more appreciative and less demanding!
I’ve made this salad and shared it many times with my friends, but I was wondering what veggies can you add top this salad? Salads are my favorite way to get my veggies in over the summer.
You could add broccoli, cucumber,…hmmm not sure what else?
I found this while looking for how to make candied pecans ~ thank you for this. We get a very similar salad at a restaurant called Johnny Carino’s. Along with the lettuce, gorgonzola and candied pecans they top it with crumbled bacon, small diced tomatoes and julienne apples (Granny Smith’s I think) that are soaked in lemon juice. They serve all that over a lettuce wedge and top it with a garlic ranch. Very tasty.
Love this salad! I make it all the time with regular pecans. Will try making them candied next time. I also add dried cranberries to my salad. In the summer you can use sliced strawberries and pineapple pieces.
Strawberries would be awesome in this!
Does this recipe serve 4?
Yes, I would say about 4 servings.
This has become one of my go-to salads when hosting or needing to bring a salad somewhere. I often have all of the ingredients on hand and make small side salads for many of our dinners. Thanks!
Guess what I’m making today!?! I even blogged about your lovely recipe! Come check it out!
Double the toppings sounds good to me, especially if it’s candied pecans!
Ooooh… yum. This would be worthy of a cheat-day on my diet.
That most exquisite salad, I took the recipe to make it as I can. Greetings and happy 2012
I think that looks delicious! I love pecans in salads! And kudos to you for pulling off a side dish for that many people!!
I can’t wait to eat this tonight! I’m a topping girl too. Thanks lady!
MMM, this looks so good! I am also guilty of eating all the good stuff off the salad and leaving the greens!
Look tasty and healthy. Great recipe.Thanks for sharing.
This is such a lovely salad! I especially like those pecans!
that is something i NEED to make for dinner someday
Oh yum! Every bit of this salad sounds amazing!
This looks delicious! Perfect for a spring baby shower! Thanks SO much!! 🙂
Wow, love it! The Mr will flip for that dressing!
Salad for 200?!? Must be Mormon.