Pecan Toasted Greens Salad (Printer-friendly)

Crunchy toasted pecans, fresh greens, apple slices, and tangy vinaigrette create a light, refreshing salad.

# What You Need:

→ Salad

01 - 6 cups mixed salad greens (arugula, baby spinach, romaine)
02 - 1 cup pecan halves
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup crumbled goat cheese or feta
06 - 1 medium apple, thinly sliced

→ Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 1.5 tablespoons apple cider vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon freshly ground black pepper

# How to Make It:

01 - In a dry skillet over medium heat, toast pecan halves for 3 to 4 minutes, stirring frequently until fragrant. Remove from heat and let cool.
02 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until emulsified.
03 - In a large bowl, mix salad greens, red onion, cherry tomatoes, apple slices, and cooled toasted pecans.
04 - Drizzle vinaigrette over salad and toss gently to coat evenly.
05 - Sprinkle crumbled goat cheese or feta over the salad and serve immediately.

# Expert Tips:

01 -
  • Toasted pecans add a warm, buttery crunch that makes every bite feel indulgent without weighing you down.
  • The apple cider vinaigrette has just enough tang and honey to make you crave another forkful, and it comes together in about the time it takes to toast the nuts.
  • It's the kind of salad that works equally well as a quick lunch or something fancy enough to serve when people are coming over.
02 -
  • Toast your pecans in a completely dry pan—any oil or moisture will make them steam instead of toast, and you'll lose that crucial nuttiness that makes this salad special.
  • Dress the salad only when you're actually ready to eat it; even the heartiest greens start to wilt after 10 minutes, and the apple will begin to brown.
03 -
  • If you're making this for a crowd, toss the greens and vegetables with most of the vinaigrette, then drizzle any remaining dressing over individual plates so everyone gets that final burst of flavor.
  • A small pinch of crushed red pepper in the vinaigrette adds complexity without heat—just enough to make people wonder what they're tasting.

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