Apple Pecan Salad

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Glazed Pecans:

2 cups halved pecans
2 tbsp water
1/2 cup brown sugar


1/2 cup olive oil
1/4 cup apple cider vinegar
5 tbsp apple juice
1 tsp Dijon mustard
1 tbsp poppy seeds

4 apples
4 oz crumbled goat cheese
Your desired amount of mixed  kale and spinach


  1. To make the glazed pecans: Melt the water and brown sugar in a saucepan over medium heat until just bubbling. Add the pecans and stir until the nuts are covered in the sugar and caramelized, but don’t burn. Place the nuts on a piece of wax paper to harden until completely cool, about two hours.
  2. To make the vinaigrette: place the olive oil, apple cider vinegar, apple juice, Dijon mustard, and poppy seeds into a jar with a tight lid and shake until combined. Wait to pour the dressing over the salad until just before serving.
  3. Wash the apples and slice them into thin slices. Wash and dry the spinach and kale mixture.
  4. When ready to serve, top the salad with the glazed pecans, goat cheese, and sliced apples. Pour the vinaigrette over top and toss lightly.