Southern Pecan and Apple Salad

Quentin Bacon

Yield: Makes 6 servings
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 23g
  • Saturated fat: 4g
  • Monounsaturated fat: 13g
  • Polyunsaturated fat: 4g
  • Protein: 2g
  • Carbohydrate: 26g
  • Fiber: 4g
  • Cholesterol: 10mg
  • Iron: 1mg
  • Sodium: 28mg
  • Calcium: 40mg

Ingredients

  • Olive oil
  • 2 tablespoons butter
  • 1/3 cup packed light brown sugar
  • 1 cup pecan halves
  • 3 teaspoons orange zest
  • Juice of 1 orange
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 medium red or green apples, cored, quartered, and thinly sliced
  • 2 heads Belgian endive, separated into leaves
  • 2 cups mixed greens (such as arugula and radicchio)

Preparation

  1. 1. Lightly rub a cookie sheet with olive oil; set aside. Heat a large saucepan over low heat; add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer. Allow to cool so caramel hardens.
  2. 2. Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with a whisk. Have a taste--you want a nice balance between the vinegar and the oil. Adjust, if needed, and season with salt and pepper.
  3. 3. Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture gently with your hands. Top with remaining crumbled pecans. Divide among 6 plates; serve.
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