RECIPES
Fall Pecan Salad
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PREP/COOK TIME
15 mins
DIFFICULTY
Easy
SERVINGS
4
Ingredients:
Salad
5 oz arugula
5 baby spinach
1 medium honeycrisp apple, thinly sliced
3/4 chopped pecans
1/4 dried cranberries
1/4 cup crumbled goat cheese
Pecan Dressing
3 large garlic cloves
1/2 tsp granulated sugar
1/2 tsp salt
1/2 tsp fresh ground black pepper
1/4 cup red wine vinegar
3/4 cup pecan oil
Directions:
- Preheat oven to 350 degree F. Place pecans on a lined baking sheet and place in oven for 5-7 minutes or until lightly toasted and fragrant. Remove from oven and set aside to cool.
- While pecans are toasting, add arugula and spinach in a large bowl and toss it combine. Top with sliced apples, cranberries, goat cheese and cooled pecans.
- Prepare dressing by adding garlic, sugar, salt and pepper in the bowl of a food processor. Pulse several times. Then add vinegar and blend until smooth. With the motor running, drizzle in the oil until the dressing is emulsified and looks creamy.
- Drizzle dressing over salad to taste and combine.