Holiday Honeycrisp Salad with Cranberries and Candied Pecans

Holiday Honeycrisp Salad

This gorgeous Holiday Honeycrisp Salad is full of flavor and texture, with fresh apple slices, crunchy toasted pecans, chewy dried cranberries, zippy or goat cheese, and a tangy-sweet apple cider vinaigrette!

Ingredients

1/2 cup vegetable oil  OR extra-virgin olive oil

1/4 cup apple cider vinegar

1/4 cup apple cider

2  tablespoons honey

2 tablespoons real maple syrup

1 tablespoon lemon juice

1/2 teaspoon salt

Freshly ground black pepper, to taste

3 medium Honeycrisp apples (about 1 pound), thinly sliced

Juice of 1/2 lemon

12 ounces salad greens (spring mix, baby spinach, arugula, baby romaine, or a combo of your favorites)

1 cup pecan halves, candied   (recipe below)

3/4 cup dried cranberries or dried cherries

4 ounces crumbled goat cheese

Instructions

To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple cider, honey,syrup, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.

Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and goat cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.

Candied Pecans

INGREDIENTS:

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon salt

16 ounces (about 4 cups) unsalted pecans halves

1 egg white

1/2 teaspoon vanilla extract

1 teaspoon water

DIRECTIONS:

Preheat oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

In a medium bowl, add sugars, and salt. Whisk until combined. Set aside.

In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar mixture and toss until pecans are covered.

Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.

Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container for up to 1 month.