Prep Time: 20 mins
Cook Time: 10 mins
Servings: 4 to 6
Candied Pecans Ingredients
2 teaspoons butter
1/4 cup firmly packed light brown sugar
1/2 teaspoon kosher salt
1 tablespoon water
1 cup pecan halves
1/8 teaspoon cinnamon
2/3 cup olive oil
1/3 cup apple cider vinegar
1 tablespoon white vinegar
3 tablespoons lime juice
3 tablespoons pineapple juice
1/4 cup honey
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 (11-ounce) package spring mix
3 sweet, crunchy apples, cored and thinly sliced (I like Honeycrisp)
4 to 6 ounces blue or Gorgonzola cheese crumbles
2/3 cup dried cranberries
Candied Pecans Instructions
Heat oven to 350 F, and line a rimmed baking sheet with parchment paper.
In a small skillet over medium heat, add butter, brown sugar, salt and water. Stir until butter and sugar melt. Add pecans and cook, stirring very frequently, for about 3 minutes — being cautious not to allow the mixture to scorch.
Remove from heat and add cinnamon. Stir to combine. Spread pecans on prepared baking sheet and bake 5 minutes. Allow to cool completely before using on salad.
Whisk oil, apple cider vinegar, white vinegar, lime juice and pineapple juice. Add honey, salt, black pepper and garlic powder. Whisk to combine.
Add spring mix to a large bowl and top with apples, cheese, cranberries and candied pecans. Drizzle with desired amount of dressing, toss and serve.
The candied pecans and vinaigrette can be made in advance. Simply store the prepared pecans at room temperature in an airtight container, and store the dressing in the refrigerator in a jar or airtight container.