Thanksgiving Apple Salad
This blend of end of year ingredients is the perfect complement to any holiday meal.
Ingredients
Roasted Pecans
- 6 T brown sugar
- 1 t cinnamon
- ½ t nutmeg
- ½ t salt
- ½ t vanilla extract
- 2 T water
- 2 cups pecans
Dressing
- ½ cup canola oil
- ¼ cup apple cider vinegar
- ¼ cup apple juice
- 2 T honey
- 1 T lemon juice
- ¼ t salt
- ¼ t pepper
Other
- 2 apples
- 16 oz. mixed greens
- 1 cup dried cherries
- 5 oz. blue cheese
Instructions
Roasted Pecans
- In a pan over low/medium heat, add the brown sugar, cinnamon, nutmeg, salt, vanilla extract, and water. Stir until it is all combined and melts into a sauce with a light bubble. This should take about 1-2 minutes.
- Stir in the pecans so that they're completely coated in the sauce. Continue cooking them for 2-3 minutes while you're still stirring so that nothing burns.
- Transfer the pecans to a separate dish to cool. For easy clean up, I would line whatever dish you use with parchment paper.
Dressing
- Whisk all of the dressing ingredients together.
Assembly
- Thinly slice or dice your apples. I leave the skin on, but you can peel them if you'd like. If you're not serving immediately coat the apples in lemon juice so they don't go bad.
- In a large salad bowl, add the mixed greens, apples, roasted pecans, dried cherries, and blue cheese.
- You can either toss the salad in the dressing or leave it on the side. I prefer to leave it on the side so that each guest can get their desired amount.