Candied Pecan And Apple Salad Recipe
Eating, Done Right.
While some find salads a boring way to manage diet and heart health, this sweet and crisp summer salad is sure to satisfy. It comes in at around 450 calories and, most importantly, less than 100 milligrams of sodium. Add 4 ounces of grilled chicken breast, and you have a complete meal at under 650 calories.
- Olive oil
- 2 tablespoons of butter
- 1/3 cup of packed light brown sugar
- 1 cup of pecan halves
- 3 teaspoons of orange zest
- Juice of 1 orange
- 1 teaspoon of Dijon mustard
- 1 tablespoon of white wine vinegar
- 3 tablespoons of extra-virgin olive oil
- Pinch of sea salt
- Freshly ground black pepper
- 2 medium red or green apples, cored, quartered, and thinly sliced
- 2 heads of Belgian endive, separated into leaves
- 2 cups of mixed greens (such as arugula and radicchio)
- Lightly rub a cookie sheet with olive oil; set aside. Heat a large saucepan over low heat; add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer. Allow to cool so caramel hardens.
- Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with a whisk. Have a taste–you want a nice balance between the vinegar and the oil. Adjust, if needed, and season with salt and pepper.
- Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture gently with your hands. Top with remaining crumbled pecans. Divide among plates; serve.