The season of hearty, calorie laden comfort food is upon us! I do love big bowls of chowder, pumpkin bread and anything creamy and cheesy as much as the next person, but my motto is “everything in moderation.” I eat a lot of salad, and I really do love it. I ate my fill of caprese and salads topped with fresh corn and garden tomatoes this summer, but now fall produce is getting its turn.
Spring mix is topped with crisp apples, tart dried cranberries, candied pecans, blue cheese and a simple balsamic vinaigrette. A perfect way to enjoy fall flavors while being both light and delicious.
While you could buy candied pecans, homemade are so simple to make and completely customize-able. Add a little cinnamon or even a pinch cayenne for flavor. If you want to switch it up some, replace the apples with pears and the blue cheese with goat cheese.
- 5 ounces of mixed gourmet/spring greens
- 1 apple (I used Fuji), cored and chopped (to equal about 1¼ cups)
- 1 cup candied pecans
- ⅔ cup dried cranberries
- 4 ounces crumbled blue cheese
- 2 tablespoons balsamic vinegar
- 1½ tablespoons pure maple syrup
- 1 tablespoon olive oil
- ½ teaspoon smooth dijon mustard
- a pinch (about 1/16 teaspoon) kosher salt
- 1 cup pecans
- 1½ tablespoons packed brown sugar
- 1½ teaspoons water
- ⅛ teaspoon vanilla
- ⅛ teaspoon kosher salt
Recipe Source: Two Healthy Kitchens