Description
This apple pecan salad features crisp greens, tart apples, sweet cherries, toasted nuts, and crumbled gorgonzola cheese, finished with a sweet balsamic dressing. It offers a satisfying mix of textures and tastes.
Ingredients
- 5 cups spring mix greens
- 5 cups chopped romaine lettuce
- 1 large Granny Smith apple, diced
- 1/2 cup dried cherries or dried cranberries
- 1/2 cup toasted pecans or sliced almonds
- 5 ounces gorgonzola or blue cheese, crumbled
- 1/2 cup vegetable or canola oil (Dressing)
- 1/3 cup granulated sugar (Dressing)
- 3 tablespoons balsamic vinegar (Dressing)
- 1/8 teaspoon dry mustard or 1/4 teaspoon Dijon mustard (Dressing)
- 1/8 teaspoon black pepper (Dressing)
Instructions
- Combine spring mix and romaine lettuce in a large salad bowl. Toss lightly.
- Toast pecans in a dry skillet over medium heat for 2–3 minutes until fragrant. Remove and cool completely.
- Add diced apple, dried cherries, and toasted pecans to the greens. Top with crumbled gorgonzola cheese.
- Whisk oil, sugar, balsamic vinegar, mustard, and black pepper in a small bowl or jar until smooth.
- Drizzle dressing over the salad just before serving. Toss gently to coat evenly.
- Serve immediately or add grilled chicken for a main course.
Notes
- If preparing ahead, toss apples with one teaspoon of lemon juice to stop browning.
- Store leftover salad undressed in an airtight container for up to 2 days.
- Keep the dressing refrigerated for up to 5 days; shake well before use.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: Tossing/Whisking
- Cuisine: American