Apple-Pear Salad Recipe

Apple-Pear Salad with Candied Pecans

Recipe from Richard Kitos. Originally published in Foothills magazine October 2013.

This salad is delicious in the fall when Gala apples are in season. The dressing has just the right mix of tang and sweet, and the candied pecans add a crunch with just a bit of spice. This is a delicious fall salad!

Dressing

1/4 cup red wine vinegar
2 garlic cloves
1/4 cup whole grain mustard
1/3 cup honey
3/4 cup canola oil

In a blender combine the first 4 ingredients and blend to combine. In a slow stream add the oil until it's fully incorporated. Season with salt and pepper to taste.

Candied Pecans

1 cup pecans
1/3 cup sugar
1 tablespoon Sriracha

Preheat oven to 350 degrees. Lightly coat a rimmed baking sheet with oil or cooking spray. Bring a small pot of water to a boil, add the pecans and cook for 2 minutes. Drain through a colander then toss with the sugar and Sriracha. Spread nut mixture onto prepared baking sheet, and bake for about 25 minutes. Stir the nuts several times while baking.

Salad

2 Gala apples, cored and chopped
2 pears, cored and chopped
1 head romaine lettuce, shredded
1/4 cup crumbled Gorgonzola cheese

Combine apples, pears and romaine in a bowl, then lightly toss with dressing--reserve some dressing to pass at the table for those who want more. Serve topped with the pecans and Gorgonzola. Serve immediately.


JoAnne Strandberg
JoAnne Strandberg

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