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Pecan and Warm Apple Salad


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  • 1 cup pecans
  • 1 head romaine lettuce
  • 2 T olive oil
  • 1 T cider vinegar
  • ½ tsp liquid honey
  • ¼ tsp salt
  • 2 to 3 grindings black pepper
  • 2 oz old cheddar cheese, shaved, about ¾ cup
  • 3 red apples such as Cortland, Braeburn or Spartan, divided
  • 1 T butter
  • 1 T white sugar



Step 1

Spread pecans in single layer on baking sheet. Toast in 350 oven for 8-10 minutes or until fragrant; cool. Meanwhile, tear lettuce into bite-size pieces. To make dressing, whisk oil with vinegar, honey, salt and pepper. Use a vegetable parer to shave cheese. When ready to serve, core and slice 2 unpeeled apples into wedges about ¼ inch thick. Heat butter in a large nonstick pan over medium heat. When hot and bubbly, add apple slices. Stirring frequently, saute for 2 minutes. Increase heat to medium high; sprinkle apples with sugar. Turning frequently, saute apples another two to three minutes or until slightly golden. Meanwhile, place romaine into a large salad bowl; toss with dressing. Set aside 8 perfect pecans. Core and slice remaining unpeeled apple for garnish. Add hot apples and remaining pecans to lettuce; toss. Serve immediately, garnishing each serving with raw apple slices, cheese shavings and reserved pecans.

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