Bistro Fall Salad with Apples, Candied Pecans + Maple Balsamic Dressing
Loaded with crisp apples, homemade candied pecans, a tangy maple balsamic dressing, and tons of other fall goodness, this bistro fall salad is the ultimate way to celebrate the season!
Servings 6 servings
Ingredients
Candied Pecans
- 2 tablespoons butter
- 2 tablespoons coconut sugar or light brown sugar
- 1/4 teaspoon ground cinnamon
- 3/4 cup chopped pecans
Salad
- 8 cups spring mix
- 1 large apple cored and sliced thin
- 1/2 cup dried cranberries
- 1/2 cup shredded sharp cheddar cheese or blue cheese, gorgonzola, feta, or goat cheese
Maple Balsamic Dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried thyme
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Candied Pecans
- In a medium skillet over medium-high heat, melt butter, sugar, and cinnamon. Add pecans and stir occasionally 3-5 minutes until nuts are golden and fragrant. Remove from heat and immediately lay pecans out on parchment paper to cool. Once cooled, break into bite-sized pieces.
Salad
- In a large salad bowl, arrange spring mix with sliced apples, dried cranberries, cheese, and candied pecans on top
Maple Balsamic Dressing
- In a small bowl, whisk balsamic, syrup, mustard, and thyme until smooth. Gradually drizzle in olive oil, whisking constantly until dressing is smooth. Season with salt and pepper to taste.
- Just before serving, toss salad with dressing. Serve immediately and enjoy!