Harvest Salad with Honeycrisp Apple & Pecans
Harvest Salad with Honeycrisp Apple & Pecans
Rated 5.0 stars by 1 users
Category
Dinner
Servings
8
Prep Time
20 minutes
Cook Time
10 minutes
This is the salad we’d happily make room for on the holiday table. Juicy Honeycrisp apples, creamy cheese, and pecans candied with our date syrup make every forkful worth going back for. Toss it all in a tangy herb dressing, and try to save a few of those pecans for the bowl.
Author:Date Lady
Ingredients
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¼ cup raw pecans
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2 TB pumpkin seeds
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½ tsp cayenne pepper
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¼ tsp ground cinnamon
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3 TB date syrup
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1 box arugula or shredded kale
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1 honeycrisp apple, diced
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2 TB lemon juice, (½ lemon)
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½ cup feta or goat cheese
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1 avocado, cubed
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3 TB extra virgin olive oil
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2 TB apple cider vinegar
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2 TB lemon juice, (½ lemon)
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2 TB date syrup
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1 TB fresh thyme leaves
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1 TB fresh sage leaves
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Kosher salt & pepper, to taste
Candied Toppings
Salad Mix
Dressing
Directions
Make the candied topping: Preheat the oven to 350℉. Toss the pecans, pumpkin seeds, cayenne, and cinnamon together in a small bowl. Add the date syrup and mix. Spread evenly on a baking sheet with wax paper. Bake for 7-10 minutes until bubbly and candied. Let cool before breaking apart.
Make the dressing: Combine all dressing ingredients and emulsify. (A food processor or blender will work.)
Assemble the salad: Dice the apple and toss in lemon juice. Combine salad ingredients together with dressing and top with candied pecans.
