Viral Apple Pecan Salad (15 Minutes)
Crisp Honeycrisp apples, candied pecans, sharp cheddar and mixed greens in a honey mustard vinaigrette. A fresh November salad in 15 minutes.
Method
- Whisk the olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper in a small bowl until the dressing turns smooth and slightly thick.
- Put the mixed greens in a large salad bowl and toss with half the dressing.
- Fan the apple slices over the greens, then scatter over the candied pecans, shaved cheddar and red onion.
- Drizzle the remaining dressing over the top and toss gently just before serving, so the apples stay crisp.
Crisp Honeycrisp apples, candied pecans, sharp cheddar and mixed greens in a honey mustard vinaigrette. A fresh November salad in 15 minutes.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 22 g
- Fat
- 25 g
- Fibre
- 4 g
- Sugar
- 12 g
- Sodium
- 260 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Slice the apples at the last minute and toss them in a spoonful of the dressing straight away; the vinegar keeps them from browning.
Substitutions
- Honeycrisp apples — Gala, Fuji or Pink Lady apples
- Candied pecans — toasted walnuts or plain pecans with a drizzle of maple syrup
- Sharp cheddar — crumbled feta, goat cheese or shaved parmesan
Serving suggestions
Serve as a light lunch on its own, or next to roast chicken, pork chops or a Thanksgiving turkey.
Storage
Store the undressed salad in an airtight container in the fridge for up to 1 day; keep the dressing separate.
Reheating
Serve cold; no reheating needed.
Equipment
- Large salad bowl
- Small bowl
- Whisk
- Knife
Variations
- With chicken: add 2 cups shredded rotisserie chicken to turn it into a main-course salad
- With bacon: add 4 slices of crumbled cooked bacon for a smoky, salty crunch
- With cranberries: add 1/3 cup dried cranberries for a festive Thanksgiving touch
Why it works
Crisp sweet apple, buttery candied pecans, salty sharp cheddar and peppery greens hit every note at once, and the honey mustard vinaigrette ties them together with just enough acidity to keep the salad bright.
Frequently asked questions
How do I stop the apples going brown in this salad?
Slice them just before serving and toss them in the vinaigrette. The vinegar in the dressing slows browning for a couple of hours.
Can I make apple pecan salad ahead of time?
Yes, up to a day ahead. Keep the greens, apples, pecans and cheese in a sealed container and the dressing separate, then assemble just before serving.
What is the best apple for this salad?
Honeycrisp is ideal because it is crisp, sweet and holds its crunch. Gala, Fuji and Pink Lady all work well too.
Tags
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