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

Dressing Ingredients

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

Salad Ingredients

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.

Dressing Instructions

Whisk oil, apple cider vinegar, white vinegar, lime juice and pineapple juice. Add honey, salt, black pepper and garlic powder. Whisk to combine.
Salad Instructions 

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.

Note

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.