Candied Apple Pecan Salad

Prep Time: 25 mins | Cook Time: 15 min | Course: Dinner | Serves: 8

Candied and caramelized apples and pecans stud this beautiful red leaf salad with chopped fresh cranberries, green onions, and a lovely shallot apple dressing. Inspired by Kayla of The Original Dish, who added cooked Farro, and I may try adding that another time as well. https://www.theoriginaldish.com/2019/11/24/roasted-apple-salad-with-caramelized-shallot-vinaigrette/ 

Apple Shallot Dressing:

½ apple

1 shallot

2 Tbsp maple syrup 

2 Tbsp apple cider vinegar or a fruity balsamic vinegar

1 tsp whole grain Dijon mustard 

Salt and pepper, to taste

¼ cup walnut oil

¼ cup olive oil

Caramelized Apple Pecans:

¼ cup butter 

½ cup brown sugar 

½ tsp salt 

1 cup pecans 

2 Tbsp maple syrup (or cinnamon maple syrup if in season from @Costco)

1 apple, sliced

Salad:

2 heads of leafy red Romain (or green)

½ cup fresh cranberries, chopped (or Craisins)

3 green onions, chopped

½ cup pumpkin seeds (or pumpkin spice pumpkin seeds if in season @Trader Joe’s)

1 small wheel smoked Gouda, thinly sliced (or crumbles of blue cheese)

Place half of an apple and one peeled and quartered shallot with maple syrup, vinegar, mustard, salt, and pepper. Blend until smooth. Very slowly drizzle in the walnut oil while the blender is running, then the olive oil.  Taste and correct seasoning to your personal taste. 

Stir butter, brown sugar, salt, and pecans in a large skillet over medium-low heat, and add maple syrup. Stir for about 8-10 minutes until the pecans just begin to caramelize and some of the liquid has been absorbed. Be careful, they don’t burn. Add the apples and stir until the caramel begins to thicken and clump to the pecans, about 1 minute. Transfer to a silicone mat or a piece of spray-oiled tinfoil and allow to cool completely.

Chop the leafy red lettuce and place it in a salad bowl. Top with cranberries, green onions, and pumpkin seeds. Toss the salad, then add the apple and pecan mixture, breaking it up as necessary. Lastly, top with thin slices of Gouda (or crumbles of blue cheese). Dress with the apple shallot dressing just before serving.