Autumn Apple and Candied Pecan Salad

If you're looking for a festive fall salad, this is an great option. It's a sort of Waldorf inspired salad that has a simple dressing which works well with the flavors coming through from the salad. To keep it easier, feel free to use store bought candied pecans or walnuts. You can also sub goat cheese for blue cheese if you're not a blue cheese fan.

Recipe from Delish

For the candied pecans:

1/2 cup packed brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

2 tablespoons water

1 cup pecans (you can substitute walnuts)

For the salad:

6 cups mixed greens

2 medium or 1 large apple, thinly sliced

1/2 cup crumble blue cheese (can use goat cheese if preferred)

1/2 cup dried cranberries

For the dressing:

2 tablespoons apple cider vinegar

1/2 shallot, finely diced (if the shallot is very large, use less)

1/2 tablespoon Dijon mustard

1/3 cup olive oil

salt and pepper, to season

Start by making the candied pecans. In a skillet or pan over medium heat, combine the sugar, cinnamon, salt and water. Mix and cook until the sugar dissolves. Add the pecans and stir to coat. Simmer for 5 minutes until the pecans are sticky. Line a baking sheet with parchment paper and pour the pecans onto this in a single layer. Allow to cool.

In your serving bowl, whisk together all the salad dressing ingredients. Add the salad ingredients and pecans. You may only want to use about 1/2 of the pecans. Toss and serve. Season with salt and pepper as needed.

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