Salads aren’t just for summer anymore.
This salad SCREAMS fall and the maple dressing? I die.
It’s like four ingredients (plus salt… is that really an ingredient, though? Let’s be real) of magic on the road to Fall-time bliss.
The feta adds the perfect salty compliment to the sweetness offered by the dried cranberries, apples and sugared pecans.
The crisp bite of the apples and red onions sends this salad over the edge. It’s one of my new favorites!
Be warned, though. This salad has a dangerous side.
See those beautiful little clusters of pecans coated in hardened browned sugar?
Yeah. Word to the wise: Clean the utensil that you use to stir those babies with IMMEDIATELY.
I’m not talking immediately as in a couple of minutes. I’m not talking immediately as in when it’s convenient.
I am talking immediately as in WITHIN TWO SECONDS.
I tried to clean off my wooden spoon within four seconds and it had hardened so quickly that when I tried to rub it off with my thumb I sliced my thumb right open.
With SUGAR! One of my favorite things in the world!
It betrayed me.
- Romaine or Iceberg Lettuce, washed and chopped
- Dried cranberries
- Fuji apple, washed and sliced
- 1/2 red onion, sliced
- Crumbled feta
- 1 cup pecan halves, roughly chopped
- 1/2 cup sugar
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1/2 cup real maple syrup
- 1/4 cup dijon mustard
- Salt, to taste
- Mix maple dressing ingredients together until combined. Store in the fridge until ready to use.
- In a small pan add the roughly chopped pecans and sugar. Stir continuously until the sugar is golden and has coated the nuts. Remove from heat immediately and pour nuts out of pan onto a piece of parchment paper. Allow to cool. (WASH YOUR SPOON!)
- In a large bowl add all the salad ingredients together and toss to combine. Serve with maple dressing.
It’s okay sugar. I still love you.