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Apple, Feta and Spiced Pecan Salad with Poppyseed Dressing

Author abountifulkitchen

Ingredients

Salad:

  • 1 large head of Romaine lettuce
  • 2 apples chopped, not peeled*
  • 1/2-1 cup Craisins
  • 1/2 to 3/4 cup feta cheese crumbled
  • sugared pecans see below
  • Brianna's Poppyseed Dressing

Sugar and Spice Pecans:

  • 1/2 lb pecans
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 cup sugar
  • 1/4 cup melted butter

Instructions

  1. Preheat oven to 350 degrees

For pecans:

  1. 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.
  2. Bake at 350 degrees for about 5-7 minutes,or until fragrant and lightly browned.
  3. Toss pecans so all are coated with spice mixture. Set aside to cool.

For salad:

  1. Wash lettuce, dry or spin thoroughly, chop, place in serving bowl.
  2. Top lettuce with apples, Craisins, crumbled feta cheese and cooled pecans.
  3. Drizzle dressing on salad, toss and serve immediately.

Recipe Notes

-If using Costco Romaine lettuce, use 2-3 heads (they're kind of small). Approx 12-15 cups of lettuce total. I prefer to use romaine from the grocery store, the darker color adds visual appeal to the salad. -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 1/4 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.