Description
A crisp, bright fall salad featuring warm roasted apples, crunchy candied pecans, and tangy goat cheese tossed in an apple cider vinaigrette. It’s a naturally gluten-free, stress-free side dish that looks impressive and tastes delicious.
Ingredients
Scale
- 6–8 ounces baby spinach or arugula (or a mix)
- 2 medium Royal Gala or Honeycrisp apples, cored and cut into ½-inch cubes
- 1 cup raw pecan halves
- 2 tablespoons brown sugar
- 1 tablespoon unsalted butter
- ½ teaspoon ground cinnamon
- A pinch of salt
- ½ cup fresh cranberries (thawed and patted dry if frozen)
- ½ cup goat cheese or feta, crumbled
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss apple cubes with 1 tablespoon olive oil, ½ teaspoon cinnamon, and a pinch of salt. Spread in a single layer on the baking sheet.
- Roast apples for 15-20 minutes until tender and lightly caramelized. Set aside to cool slightly.
- While apples roast, heat a small skillet over medium heat. Melt 1 tablespoon butter.
- Add brown sugar, ½ teaspoon cinnamon, and a pinch of salt to the skillet. Stir until sugar melts and bubbles.
- Add pecans and toss to coat. Cook for 2-3 minutes until caramelized and golden.
- Pour pecans onto parchment paper to cool completely until hard, then chop roughly.
- In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, and a pinch of salt.
- Slowly drizzle in 3 tablespoons olive oil while whisking constantly to emulsify the dressing.
- In a large bowl, combine greens, roasted apples, candied pecans, cranberries, and goat cheese.
- Drizzle with about ¾ of the dressing and toss gently to coat.
- Serve immediately while apples are warm and pecans are crunchy.
Notes
Do not crowd the apples on the baking sheet; they must be in a single layer to roast rather than steam. Let candied pecans cool completely before chopping to ensure they harden. For best texture, serve immediately while apples are warm and greens are cool. Store components separately if making ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 12
- Sodium: 180
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 4
- Protein: 6
Keywords: fall salad, roasted apple salad, candied pecans, easy side dish, gluten-free salad, autumn recipes, healthy salad, entertaining recipes