Best 15 Apple Pecan Salad Recipes
Indulge in a symphony of flavors with the Apple Pecan Salad, a dish that harmonizes the crisp sweetness of apples, the nutty crunch of pecans, and the tangy zest of cranberries. This culinary masterpiece is elevated by a delightful dressing that strikes a perfect balance between tangy and sweet, binding together all the elements into a cohesive and tantalizing experience.
The salad's vibrant colors add a visual appeal, making it a feast for the eyes as well as the palate. It is an ideal side dish or light lunch option, offering a refreshing and nutritious way to enjoy the goodness of fresh produce. Additionally, the article provides variations to customize the salad, such as adding grilled chicken or blue cheese crumbles, allowing you to tailor it to your preferences.
SPINACH, APPLE & PECAN SALAD
One day, company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled these together and invented a salad superstar. -Kelly Walsh, Aviston, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 6 ingredients; stir in bacon if desired., For dressing, in a small bowl, whisk vinegar, sugar, mustard and pepper until blended. Gradually whisk in oil. Pour over salad; toss to coat.
Nutrition Facts : Calories 109 calories, Fat 8g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
DAZZLING WINTER SLAW - RED CABBAGE, APPLE AND PECAN SALAD
A dazzling coleslaw salad for your winter festive table. Red cabbage is mixed with apples, carrots, pecans and onions which is then dressed with a tangy mustard and nut vinaigrette - fabulous! Plus, the colours as well as the taste, is amazing! This goes so well with cold cuts, pies, tarts, quiches, buffets as well as being a wonderful supper or light lunch accompaniment. I do all the shredding and grating in my food processor, it is so easy and cuts down on time. You can of course grate and shred by hand - it will just take a little longer! I sometimes add semi-dried cranberries and grated beetroot - these are listed as optional exras. The pie shown in the photograph, is my Recipe #268117, which I often serve with this winter slaw salad - they make a wonderful combination. (This recipe was posted to our personal preferences - with a light dressing and not a creamy or heavy dressing; if you like your salads with more dressing - please adjust the dressing quantities up!)
Provided by French Tart
Categories Salad Dressings
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Make the dressing by mixing all the ingredients together in a jar - giving them all a good shake. The dressing can be made up to 2 days beforehand and stored in a cool place.
- Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
- One hour before serving add the dressing and mix well, allowing the flavours to infuse together.
- Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix, leaving some on top.
- This coleslaw can also be garnished with finely chopped parsley, for extra colour.
Nutrition Facts : Calories 234.6, Fat 18.5, SaturatedFat 1.9, Sodium 83.7, Carbohydrate 17.7, Fiber 4.8, Sugar 10.1, Protein 3.3
APPLE, POMEGRANATE, AND PECAN SALAD
A great and tasty salad showcasing the flavors of fall.
Provided by KenzieKook
Categories Salad Fruit Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
- Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.
Nutrition Facts : Calories 150.4 calories, Carbohydrate 11.8 g, Cholesterol 7 mg, Fat 10.4 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 2 g, Sodium 186.7 mg, Sugar 8.9 g
APPLE-PECAN SALAD WITH HONEY VINAIGRETTE
Sweet-tart apples, like Braeburn or Empire, pair well with Parmesan cheese in this apple pecan salad. You can also try this salad with a Bartlett or Bosc pear and blue cheese. -Anna Russell, Peterborough, Ontario
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 115 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 170mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
APPLE PECAN TUNA SALAD
I grew up eating tuna salad made with sour pickles, onions, and mayonnaise. When I married, my m-in-law made a delicious tuna salad with apples as one of the main ingredients. I LOVED it and began to use that recipe. My husband likes pecans (Texas' state nut) in everything, so I always add a handful, but they are optional. It's better to begin with the chopped apple so you can sprinkle lemon juice over the pieces to keep them from turning brown. I also prefer unpeeled apples. I am saying this makes 6 servings because we like THIN sandwiches. I also sometimes make my sandwich ingredients the night before because allowing to set a while makes the flavors blend.
Provided by BDH9556
Categories Lunch/Snacks
Time 30m
Yield 6 sandwiches (thin), 6 serving(s)
Number Of Ingredients 10
Steps:
- Chop unpeeled Granny Smith (or any tart, crunchy apple -- Fuji and Gala are also good).
- Sprinkle lemon juice (fresh or bottled) over apples and toss to coat evenly.
- Add drained tuna fish and flake, mixing with apples.
- Add celery, onion, and mayonnaise. Amount of mayonnaise may be adjusted according to texture preference. More crumbly (less mayonnaise) is better to eat with a fork on a lettuce leaf. More "pastey" texture is better for sandwiches.
- Taste, and add a pinch of sugar and salt if needed. (Some apples require a tiny bit of sugar).
APPLE, PECAN, AND BLUE CHEESE SALAD WITH DRIED CHERRIES
Make and share this Apple, Pecan, and Blue Cheese Salad With Dried Cherries recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.
- In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.
- Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
Nutrition Facts : Calories 215.5, Fat 17.5, SaturatedFat 5.3, Cholesterol 16, Sodium 331.2, Carbohydrate 10.6, Fiber 2.3, Sugar 6.9, Protein 5.9
APPLE MAPLE PECAN SALAD
A well-made salad has good taste and pleasing crunch. This one with cabbage, apples and pecans gets high marks in both, with extra points for color contrast. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Whisk first five ingredients until blended. Combine cabbage, apples and Gorgonzola; toss with dressing to coat. Let stand 30 minutes before serving. Sprinkle with pecans.
Nutrition Facts : Calories 169 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 84mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
APPLE PECAN SALAD
I remember being excited right before Thanksgiving and Christmas, because that's when my family made this salad. There were five children and only the oldest helped peel the apples. It was fun when one of our boyfriends would come for the holiday for the first time. My dad would give him a huge bowl of grapes, hand him a sharp paring knife and tell him to start peeling. We all kept a straight face until he had the first grape peeled. -Debra Slone, Crossville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Whisk together Miracle Whip, milk and sugar until smooth. Place fruits in another bowl; add dressing and toss to coat. Gently stir in marshmallows and pecans. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 250 calories, Fat 14g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 78mg sodium, Carbohydrate 32g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.
FETA CHEESE, APPLE, AND SPICED PECAN SALAD
Make and share this Feta Cheese, Apple, and Spiced Pecan Salad recipe from Food.com.
Provided by breezermom
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For the pecans: Combine the butter, salt, cinnamon, ground red pepper, and a dash of hot sauce in a medium bowl. Add the pecans, stirring to coat.
- Spread in a single layer on an ungreased baking sheet. Bake at 300 degrees for 15 minutes, stirring once. Cool completely on baking sheet on a wire rack.
- For the salad: Combine the lettuces, apple, cheese, and Spiced Pecans in a large bowl; toss gently, and set aside.
- For the dressing: Combine the olive oil, vinegar, mustard, salt and pepper in a jar. Cover tightly, and shake vigorously. Pour dressing mixture over the lettuce mixture; toss gently. Serve immediately.
FARRO, APPLE AND PECAN SALAD
Cooked farro has a nutty flavor and slightly chewy texture, both of which are particularly delicious in salads like this one. Use your favorite variety of apple to make this late summer and early fall salad. Sliced pears are a perfect match, too. From Whole Foods. I've not tried this one yet.
Provided by Katzen
Categories Grains
Time 55m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak farro in cold water for 20 minutes; drain well.
- Bring 2 quarts salted water to a boil in a medium pot. Add farro and simmer, uncovered, until tender, 30 to 35 minutes. Drain well then rinse under cold water for 30 seconds. Drain again, then transfer to a large bowl, cover and refrigerate.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add onions and cook until softened and translucent, about 5 minutes. Add apples, stir well and cook until slightly softened, 2 to 3 minutes more.
- Transfer apple mixture to bowl with farro. Add thyme, vinegar, remaining 2 tablespoons oil, pecans, salt and pepper and toss gently to combine. Serve immediately.
Nutrition Facts : Calories 149, Fat 14.2, SaturatedFat 1.6, Sodium 1, Carbohydrate 6, Fiber 1.8, Sugar 3.6, Protein 1.1
APPLE PECAN SALAD
Roasting develops the buttery richness of Fuji apples topped with chopped pecans. A honey-and-cider vinegar dressing provides just the right amount of sweetness. Serve the fruit over a pretty mix of oak leaf and butter lettuces.
Provided by Annacia
Categories Apple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Line baking sheet with foil; lightly coat with cooking spray.
- In bowl combine brown sugar and finely chopped pecans.
- Place apple halves, cut sides up, on baking sheet.
- Brush tops of apples with butter; sprinkle with brown sugar mixture.
- Bake 15 minutes or until just tender when pierced with a fork.
- Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
- Arrange greens on serving platter; top with apple halves.
- Spoon melted sugar and pecans from baking sheet atop salad.
- Shake dressing; drizzle desired amount on salad.
- Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
- Tip: If there's dressing left over, you can store it for up to two days in the refrigerator.
JUNE'S TAKE ON WENDY'S APPLE PECAN CHICKEN SALAD
A friend introduced me to the Chicken Apple Pecan Salad served at Wendy's Restaurant Chain. I loved it and decided to try to duplicate it at home. This is what I came up with. I think its delicious and comes very close to the Wendy's version, but at a much lower price!
Provided by June Campbell
Categories Chicken Salads
Number Of Ingredients 15
Steps:
- 1. To toast pecans the easy way, heat stove top in a nonstick frying pan. Shake pan frequently to avoid burning. Remove from heat when nuts are lightly browned.
- 2. Place all salad ingredients in a large bowl.
- 3. Combine vinaigrette ingredients in a separate bowl. Mix well.
- 4. Add vinaigrette to salad.Toss and serve.
CRANBERRY APPLE PECAN QUINOA SALAD
A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!
Provided by jrsolger
Categories Salad Grains Quinoa Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
- Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 35.7 g, Cholesterol 5.9 mg, Fat 23.4 g, Fiber 5.1 g, Protein 8.3 g, SaturatedFat 3.4 g, Sodium 197.7 mg, Sugar 11.6 g
APPLE, PECAN, BLUE CHEESE SALAD - PIONEER WOMAN RECIPE - (4.6/5)
Provided by lindaauman
Number Of Ingredients 10
Steps:
- Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl. In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix. Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.
ROASTED BUTTERNUT, APPLE & PECAN SALAD
I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed!
Provided by ScrappieDoo
Categories Apple
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
- Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
- In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
- Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
Nutrition Facts : Calories 166.4, Fat 5.1, SaturatedFat 0.5, Sodium 6.1, Carbohydrate 32.1, Fiber 4.1, Sugar 19, Protein 1.6
Tips:
- Use fresh, seasonal apples. This will ensure that your salad is crisp, flavorful, and packed with nutrients.
- Choose a variety of apples. This will give your salad a complex and interesting flavor. Some good options include Granny Smith, Honeycrisp, Gala, and Fuji.
- Chop the apples into small pieces. This will help them to evenly distribute throughout the salad and make them easier to eat.
- Toast the pecans. This will bring out their nutty flavor and make them more crispy.
- Use a light dressing. A heavy dressing will weigh down the salad and make it less refreshing.
- Serve the salad immediately. Apple salad is best enjoyed fresh, as the apples will start to brown after a few hours.
Conclusion:
Apple pecan salad is a delicious, healthy, and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a quick and easy salad to make, give apple pecan salad a try!
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