Description
A quick, hearty, and customizable fall salad featuring crisp Granny Smith apples, toasted pecans, and mixed greens with a simple honey-balsamic dressing. Ready in just 15 minutes.
Ingredients
Scale
- 2 large Granny Smith apples (approx. 300g), cored and sliced into thin wedges
- 1/2 cup raw pecan halves (approx. 60g)
- 5 cups fresh spinach and arugula mix (approx. 150g)
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Heat a small skillet over medium heat without oil. Add pecans and toast for 3-4 minutes, stirring frequently, until fragrant and slightly darker. Remove immediately to a plate to cool.
- While pecans toast, wash and slice apples into thin wedges. If meal prepping, toss with a little lemon juice to prevent browning.
- In a small bowl, whisk together honey, balsamic vinegar, olive oil, salt, and pepper until emulsified and creamy.
- In a large mixing bowl, combine mixed greens and sliced apples. Drizzle with about half the dressing and toss gently to coat.
- Add toasted pecans and toss one more time. Add remaining dressing if desired.
- Serve immediately.
Notes
Toast the pecans for best flavor; do not skip this step. Keep apples cold until serving to maintain crunch. For meal prep, store dressing separately to prevent soggy greens. This recipe is naturally gluten-free and dairy-free (unless cheese is added).
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: Approx. 1/4 of the r
- Calories: 280
- Sugar: 18
- Sodium: 150
- Fat: 18
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 5
- Protein: 6
Keywords: fall salad, apple pecan salad, healthy dinner, quick recipes, meal prep, gluten-free, dairy-free, vegetarian