Apple, Feta and Spiced Pecan Salad with Poppyseed Dressing
Made in the USA, or Japan…
My friend Kristen, husband Dave, and their 5 kids lived in Japan for a few years. While living there, Apple, Feta and Spiced Pecan Salad with Poppyseed Dressing was one salad they could always enjoy, even overseas. Kristen loaded the dressing, Craisins and pecans into her checked suitcase when she came home to visit family in the States. Back in Tokyo, she could always find apples, Feta cheese and Romaine lettuce at the grocery store. Imagine the looks when her bag was inspected in security… No drugs, but what the heck is this woman doing with all of these Craisins, pecans and salad dressing?
Sugar and Spice and Everything Nice…
Getting Dressed Up!
I love Brianne’s Poppy Seed Dressing on Apple, Feta and Spiced Pecan Salad. When Kristen shared this recipe with me years ago, she used Girard’s Champagne Dressing it is not quite as sweet as Brianna’s Poppyseed. I prefer Brianne’s or making my own poppyseed dressing at home. It’s a great salad either way. If you are looking for a main dish salad, top this with a bit of grilled chicken, sliced. Perfect summer meal!
- 1 large head of Romaine lettuce
- 2 apples, chopped, not peeled*
- ½-1 cup Craisins
- ½ to ¾ cup feta cheese, crumbled
- sugared pecans (see below)
- Brianna's Poppyseed Dressing
- Sugar and Spice Pecans:
- ½ lb pecans
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ cup sugar
- ¼ cup melted butter
- Preheat oven to 350 degrees
- For pecans:
- Line a baking sheet with foil. Spread pecans on baking sheet in a single layer, drizzle with melted butter. Sprinkle all spices and sugar on top.
- Bake at 350 degrees for about 5-7 minutes,or until fragrant and lightly browned.
- Toss pecans so all are coated with spice mixture. Set aside to cool.
- For salad:
- Wash lettuce, dry or spin thoroughly, chop, place in serving bowl.
- Top lettuce with apples, Craisins, crumbled feta cheese and cooled pecans.
- Drizzle dressing on salad, toss and serve immediately.
-Make sure the apples are chilled. If you try to use apples that are warm, they will immediately brown after chopping. You may also dip the apples into a bowl of cold water, about 4 cups cold water to ¼ cup lemon juice. Drain well before adding to salad.
-I prefer to use Honey Crisp or Fuji apples. They are firm and don't brown as easily as Gala's or Red Delicious.
-Make sure to bake the pecans on regular bake, NOT convection bake. I like to toss the pecans about half way through cooking. I also often cook the pecans on the stovetop over medium high heat in a teflon pan. Cook just until the sugar begins to caremelize, remove from heat and add the spices. Pour onto a sheet of foil and let cool before adding to salad.