Harvest Salad with Honeycrisp Apple & Pecans
Date Lady
8
20 minutes
10 minutes
Dinner
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.
Ingredients
Candied Toppings
- ¼ cup raw pecans
- 2 TB pumpkin seeds
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- 3 TB date syrup
Salad Mix
- 1 box arugula or shredded kale
- 1 honeycrisp apple, diced
- 2 TB lemon juice, (½ lemon)
- ½ cup feta or goat cheese
- 1 avocado, cubed
Dressing
- 3 TB extra virgin olive oil
- 2 TB apple cider vinegar
- 2 TB lemon juice, (½ lemon)
- 2 TB date syrup
- 1 TB fresh thyme leaves
- 1 TB fresh sage leaves
- Kosher salt & pepper, to taste
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.
