Simple Fall Green Salad With Apples Pecans Recipes

SPINACH, APPLE & PECAN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients; stir in bacon if desired., For dressing, in a small bowl, whisk vinegar, sugar, mustard and pepper until blended. Gradually whisk in oil. Pour over salad; toss to coat.

FALL HARVEST SALAD WITH APPLES

Steps:

• Prepare maple roasted butternut squash or roasted sweet potato cubes.
• Toast pecans in a 325 degree oven for 7-10 minutes.
• Place all apple cider vinaigrette dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
• In a large bowl combine mixed greens and vinaigrette. Toss to completely coat the greens.
• Top salad with bell pepper, onion, apple, pumpkin seeds, pecans, and butternut squash.*
• Serve immediately as is or with Fried Goat Cheese and enjoy!

FRESH FALL SALAD WITH APPLES AND PECANS

Steps:

• Whisk together oil, vinegar, honey, poppy seeds, mustard, salt and pepper until fully combined. It will take 1-2 minutes of whisking for the vinaigrette to emulsify.
• In large bowl combine greens, pomegranate seeds, pumpkin seeds, pecans, cheese and apples. Pour dressing over the top and toss salad until evenly coated with dressing. Season with salt and serve.

APPLE-PECAN SALAD

Steps:

• In large bowl, toss salad greens, apple, cranberries and pecans.
• In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

APPLE PECAN ARUGULA SALAD

Steps:

• Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
• Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
• While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
• Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
• Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).
• Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

APPLE PECAN FALL SALAD

Steps:

• In a mason jar, combine all the ingredients for the dressing and then shake to combine.
• In a large bowl, combine all of the salad ingredients. Toss to combine. Serve with the dressing on the side.

APPLE, PECAN AND BLUE CHEESE SALAD

Steps:

• Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
• Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
• Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste.

SIMPLE FALL GREEN SALAD WITH APPLES & PECANS

Steps:

• Add all ingredients for the Cider-Maple Vinaigrette to the bottom of your salad bowl. Whisk until blended. Set aside.
• Heat oven to 350 degrees Fahrenheit. Spread pecans on a rimmed cookie sheet. Place in preheated oven and cook, stirring once or twice, until fragrant and slightly browned, about 4 minutes. Remove from oven and set aside.
• If desired, in a small bowl, toss the apple matchsticks with the lemon juice. This will help prevent them from browning - see note below.
• Add lettuce, apples, and celery to the salad bowl. Toss until all of the greens are lightly coated with the dressing.
• Top with toasted pecans and serve.