Apple Pecan Blue Cheese Salad
Ingredients
- For the Salad:
- 6 cups mixed salad greens romaine, arugula, spinach
- 2 medium apples thinly sliced (Honeycrisp or Gala recommended)
- ½ cup toasted pecans
- ¼ cup crumbled blue cheese
- ½ small red onion thinly sliced
- 1 tablespoon lemon juice to prevent apples from browning
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Substitutions:
- Walnuts instead of pecans
- Goat cheese instead of blue cheese
- Vegan option: maple syrup instead of honey plant-based cheese
Instructions
- Prep the ingredients: Wash and dry salad greens. Thinly slice apples and drizzle with lemon juice to prevent browning. Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring occasionally until fragrant.
- Make the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Adjust sweetness or acidity to taste.
- Assemble the salad: In a large bowl, combine greens, apples, red onion, and toasted pecans. Toss gently to mix.
- Add cheese and dressing: Sprinkle crumbled blue cheese over the salad and drizzle with dressing. Toss lightly to coat evenly. Avoid overdressing to keep flavors fresh.
- Serve immediately: Best enjoyed right after tossing. If prepping ahead, keep dressing separate until ready to serve.
Notes
Toasting nuts enhances flavor and adds crunch.
Slice apples thinly and coat with lemon juice to maintain texture and color.
Balance the cheese and dressing carefully to avoid overpowering the salad.