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Fall Harvest Apple Salad

Course Salad
Cuisine American
Keyword vegetarian
Total Time 1 hour 30 minutes
Servings 2
Author Christine Ma

Ingredients

Apple chips

  • 1 large honey crisp golden delicious or pink lady apple, thinly sliced

Apple vinaigrette

  • 1 garlic clove minced
  • 1 teaspoon dijon mustard
  • 2 tablespoon honey
  • 1 ½ tablespoon white balsamic vinegar
  • 1 ½ tablespoon apple cider vinegar
  • ⅓ cup olive oil

Spiced pecans

  • ½ cup pecan halves
  • 1 tablespoon butter melted
  • 2 tablespoon brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne
  • ¼ teaspoon salt

Remaining ingredients

  • 12 ounces mesclun greens
  • ¼ cup thinly sliced red onion
  • ¼ cup crumbled feta
  • ¼ cup dried cranberries
  • 1 small honey crisp golden delicious or pink lady apple, sliced

Instructions

  • Preheat oven to 250 degrees F. Line baking sheet with parchment paper and spray with cooking spray.
  • Thinly slice apple using a mandoline. Lay apple slices on prepared baking sheet. Bake apple chips for 45 minutes. Flip over the chips and bake an additional 30 minutes or until golden brown. Remove from oven and let cool.
  • Meanwhile, prepare apple vinaigrette. Blend garlic - apple cider vinegar. Slowly add oil and emulsify. Set aside.
  • Increase oven temperature to 350 degrees F. Line baking sheet with parchment paper.
  • Prepare spiced pecans. Melt butter and add sugar, cinnamon, cayenne, and salt. Toss pecans with spice mixture. Spread pecans onto the prepared baking sheet and bake for 7-8 minutes or until golden and toasty. Remove from oven and let cool.
  • Assemble salads. Divide mesclun greens among 2 plates. Top with red onion, feta, dried cranberries, fresh sliced apples, apple chips, and toasted pecans. Drizzle vinaigrette and serve.