Spiced Pecan Apple Salad
Cinnamon and cayenne pepper coat the baked pecans that top this fruit and feta cheese side salad.
Recipe from Midwest Living
8 to 10
1 2/3 cups pecan pieces
3 tablespoons butter
1 teaspoon The Spice House Freshly Ground Korintje Cassia Cinnamon or ground cinnamon
1/2 teaspoon salt
1/4 teaspoon The Spice House Freshly Ground Cayenne Pepper or cayenne pepper
1/2 cup extra-virgin olive oil or salad oil
2 tablespoons sherry wine vinegar
1 tablespoon Dijon-style mustard
1 large Red Delicious apple
2 teaspoons lemon juice
1 head red leaf lettuce, torn into bite-sized pieces
1 cup crumbled feta cheese (8 ounces)
Butterhead lettuce (Bibb or Boston) leaves
Cracked black pepper (optional)
Line a 15x10x1-inch baking pan with foil. Spread pecans in an even layer. In a small saucepan, heat and stir butter, cinnamon, salt, and cayenne pepper over low heat until melted. Drizzle butter mixture over pecans; stir gently to coat the nuts. Bake in a 350 degree F oven for 10 to 15 minutes or until pecans are golden brown and aromatic. Cool in pan on a wire rack.
Core and chop the apple; place in a large bowl. Sprinkle lemon juice over apple; stir gently to coat the pieces. Add leaf lettuce and feta cheese to apple in bowl; toss to combine. Shake vinaigrette; drizzle vinaigrette over salad. Toss to coat. Line bowls with Butterhead lettuce leaves. Top with salad mixture. Top with spiced pecans and sprinkle with cracked black pepper, if you like. Serve immediately. Makes 8 to 10 servings.
Per Serving: cal. (kcal) 385, Fat, total (g) 38, chol. (mg) 28, sat. fat (g) 9, carb. (g) 8, fiber (g) 3, pro. (g) 6, vit. A (IU) 3741, vit. C (mg) 4, sodium (mg) 442, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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