Fall Salad with Apples and Pecans
You'll love this refreshing, savory apple salad with maple dressing!
Servings: 2 -4
Calories: 693kcal
Ingredients
Salad for 2-4 (See notes for one large serving)
- 6 ounces lettuce
- 1 apple (Fuji preferred)
- ½ cup pecan halves
- 6 Tablespoons shredded mozzarella
Maple Vinaigrette (makes just over ¾ cup)
- 6 Tablespoons apple cider vinegar
- ¼ cup olive oil (I use regular)
- 3 tablespoons pure maple syrup
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 2 sprinkles salt
Instructions
- Place clean lettuce in a bowl. Rinse and dry the apple and slice it up into the salad. (You can leave the skin on the apple.)
- Add the pecans and shredded mozzarella to the salad.
- To make the dressing, add all of the maple vinaigrette ingredients to a small plastic container or bowl and whisk to combine.
- Add some dressing to your salad to taste. Store leftover vinaigrette in a sealed jar in the refrigerator for up to two weeks. You will need to whisk it to re-combine when you use it again. (See notes.)
Notes
- For a single, large serving: Use half a 6-ounce bag of lettuce, half an apple (I usually eat the other half with my meal), ¼ cup pecan halves, and 3 tablespoons shredded mozzarella. Make the full amount of maple vinaigrette and use what you need, saving the leftover salad dressing for next time.
- When storing the vinaigrette in the refrigerator, the oil will rise to the top and solidify. You can run the jar under very warm water and whisk the vinaigrette to emulsify it again. Or, let the dressing sit at room temperature for 30 minutes before whisking it or shaking the jar.
Nutrition
Calories: 693kcal | Carbohydrates: 40g | Protein: 13g | Fat: 55g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 33g | Cholesterol: 35mg | Sodium: 333mg | Potassium: 457mg | Fiber: 6g | Sugar: 31g | Vitamin A: 791IU | Vitamin C: 7mg | Calcium: 299mg | Iron: 2mg
