Description
Autumn Harvest Honeycrisp Apple and Bleu Cheese Salad combines crisp apples, tangy bleu cheese, sweet dried cranberries, crunchy maple-candied pecans, and juicy pomegranate seeds over fresh greens. Finished with a homemade maple balsamic dressing, this colourful seasonal salad is perfect for autumn lunches, holiday dinners, and family gatherings.
Ingredients
For the Salad:
5 cups mixed greens or baby spinach (150 g)
2 Honeycrisp apples, thinly sliced (360 g)
1/2 cup crumbled bleu cheese (75 g)
1/2 cup dried cranberries (75 g)
3/4 cup pecans, roughly chopped (85 g)
1/4 cup thinly sliced red onion (40 g)
1/4 cup pomegranate seeds (40 g)
For the Candied Pecans:
3/4 cup pecan halves (85 g)
2 tbsp maple syrup (30 ml)
1 tsp unsalted butter (5 g)
1/4 tsp ground cinnamon (0.5 g)
Pinch of kosher salt
For the Maple Balsamic Dressing:
3 tbsp olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1 1/2 tbsp maple syrup (22 ml)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
1/4 tsp kosher salt (1 g)
1/4 tsp black pepper (0.5 g)
Instructions
1. Heat a nonstick skillet over medium-low heat. Add the pecan halves, maple syrup, butter, cinnamon, and a pinch of salt. Cook for 3–5 minutes, stirring frequently, until the pecans are glossy and lightly caramelised.
2. Transfer the pecans to a sheet of parchment paper and spread them apart. Allow them to cool completely until the maple coating firms and becomes crunchy.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined. Taste and adjust the sweetness or acidity if needed.
4. Wash and thoroughly dry the mixed greens or baby spinach. Arrange them in a large serving bowl or spread them across a wide platter.
5. Thinly slice the Honeycrisp apples and arrange them over the greens. Add the crumbled bleu cheese, dried cranberries, red onion, and pomegranate seeds, distributing the toppings evenly.
6. Once the candied pecans have cooled, scatter them over the salad.
7. Drizzle the maple balsamic dressing over the salad just before serving. Toss gently to coat, or leave the ingredients layered for an elegant presentation. Serve immediately while the greens are fresh, the apples are crisp, and the pecans are crunchy.
Notes
Choose crisp apples such as Honeycrisp, Fuji, Pink Lady, or Gala for the best texture and sweet-tart flavour. Dry the greens thoroughly so excess water does not dilute the dressing. Cook the pecans over medium-low heat and watch carefully to prevent the maple syrup from burning. Spread the candied pecans on parchment paper while warm to prevent them from sticking together. Adjust the amount of bleu cheese to suit your taste, or substitute crumbled feta or goat cheese. Slice the red onion thinly so its flavour does not overpower the other ingredients. Slice the apples shortly before assembling the salad. If preparing them ahead, toss with a little lemon juice to slow browning. The maple balsamic dressing can be prepared up to 5 days ahead and stored in a sealed jar in the refrigerator. Shake or whisk before using. Prepare the candied pecans ahead and store them separately to help preserve their crunch. For a more substantial meal, add grilled chicken, roasted chickpeas, or cooked quinoa. Serve alongside roast turkey, roasted chicken, grilled pork, or a hearty vegetable bake. For a vegetarian version, check that the bleu cheese is made with vegetarian-friendly rennet. Store leftover salad in an airtight container in the refrigerator and enjoy within a day for the best quality. Keep leftover dressing and candied pecans separate when possible.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American