This autumn salad is loaded with flavour, crunchy texture and naturally sweetened maple pecans throughout. My all-time favourite sweet maple syrup and apple cider tangy dressing adds a perfect balance. This nutrient-rich salad makes a perfect side during the holidays!
In my opinion, salads can be enjoyed any time of the year! Whether it’s spinach, kale or mixed greens and thoroughly enjoy the versatility and it’s nutritional value. I like to use organic greens in my recipes to reduce the pesticide use.
Spinach or kale are known to be superfoods and can easily be added to most dishes such as stews, soups, stir-fries, quiches, frittata recipes and the list goes on. By adding these healthy vegetable will not only provide additional nutritional value but it will have your family members eating something they would otherwise not. I know because I have been there!
INGREDIENTS
Spinach: for this recipe I used a hearty fall organic spinach from a local farmer. Baby spinach can be easily substituted
Mixed greens: again an organic mixture of leafy greens; this is optional and only 1 cup is needed and can easily substitute with cup of kale
Fruit: my choice of apple for salads are Gala or Honey Crisp for their sweet yet tart flavour; Bartlett or Bosc pears are popular choices
Red onion: is my preference for salads for it’s distinct onion flavour but not over powering
Goat cheese: only a small amount is needed to add that cheese flavour and feta can be substituted
Dried cranberries: gives this salad it’s festive flair and adds some tangy yet sweet flavour, is optional
Sea Salt: important to enhance flavours
Honey: is mixed with 1 cup of water, then fruit is added to prevent them from browning
Pecans: maple pecans really add a naturally sweetness that takes this salad to the next level
Dressing: is simple and absolutely delicious; you will need extra virgin olive oil, Dijon mustard, maple syrup, sea salt and pepper.
INSTRUCTIONS
TWO OPTIONS TO MAKE MAPLE GLAZED PECANS: OVEN BAKED OR STOVE TOP AND INSTRUCTIONS ARE BELOW
In a medium bowl, mix together one cup of cold water with 1 tablespoon of honey, add the slice apples and cubed pears if adding. Allow to sit for 5 minutes, then drain and rinsed. Set aside.
DRESSING: Whisk together in a small bowl or measuring cup olive oil, apple cider vinegar, Dijon mustard, maple syrup and sea salt.
Arrange the mixed greens, cubed pears, sliced apple, brussel sprouts, red onion in a serving bowl. Sprinkle the feta cheese throughout the salad, and add dried cranberries and maple pecans. Drizzle the dressing over the salad. Enjoy!
SUGGESTIONS & TIPS
To prevent the sliced apples and pears from turning brown, due to oxidation. I soaked them in a small bowl of cold water with 1 tablespoon of honey for 5 minutes. I chose this method because it adds a little bit of sweetness which works nicely for this salad. I have also used lemon juice and you can soak them with 1 teaspoon of lemon juice and a cup of cold water for 5 minutes. I have also squeeze lemon juice directly on the fruit, however, keep in mind you will taste the lemon flavour.
MAPLE GLAZED PECANS
There are two ways to make maple glazed pecans:
Roasted pecans: to roast the pecans, simply mix together maple syrup and pinch of salt in a 350 ºF or 176C oven on a prepared baking sheet for 6-8 minutes. Stir once to prevent them from sticking to the parchment paper. Set aside to cool.
Stove-top: 1½ tablespoon of maple syrup in a small skillet over medium heat, and add pecans, sauté for about 3-4 minutes, flip once to coat both sides and set aside on a plate lined with parchment paper to cool, season with sea salt.
STORING THIS SALAD
Store this salad for up to 2 days in the refrigerator in an air-tight container. Keep in mind, the apples and pears will start to brown and if you use Bartlett pears they will soften. Honestly, you will enjoy this salad so much, there will NOT be any leftovers.
This salad can be made a couple of hours before serving but prepare the fruit with honey or lemon juice about 1 hour ahead and add the dressing just before serving. Enjoy!
DID YOU MAKE THIS RECIPE…..PLEASE LEAVE A REVIEW
WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. THANK YOU, ROSE 🙂
Autumn Salad with Brussel Sprouts, Apple and Maple Pecans
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, mix together pecans, 1 tablespoon of maple syrup and sea salt. Spread the pecans on the baking sheet and bake for 6-8 minutes. Stir once to prevent them from sticking to the parchment paper. Set aside to cool. Option: 1½ tablespoon of maple syrup in a small skillet over medium heat, and add pecans, sauté for about 3-4 minutes, flip once to coat both sides and set aside on a plate lined with parchment paper to cool, season with sea salt.
- In a medium bowl, mix together one cup of cold water with 1 tablespoon of honey, add the slice apples and cubed pears if adding. Allow to sit for 5 minutes, then drain and rinsed. Set aside.
- DRESSING: Whisk together in a small bowl or measuring cup olive oil, apple cider vinegar, Dijon mustard, maple syrup and sea salt.
- Arrange the mixed greens, cubed pears, sliced apple, brussel sprouts, red onion in a serving bowl. Sprinkle the feta cheese throughout the salad, and add dried cranberries and maple pecans. Drizzle the dressing over the salad. Enjoy!
2 Responses
This salad is delicious!
Hi Karen,
So glad you enjoyed it! It is one of my favourite salads!
Thank you for your comment and rating!
Rose