I love a good salad and over the Christmas holiday, my friend shared this new salad recipe with me. She referred to this one as, “An eats well with others” type of salad. Hey…that’s pretty darn catchy! I asked her how she came up with that phrase and she said…that’s the name of the girl’s website where I found the idea for this salad. Well…there ya go! Big shout out to Joanne at Eats Well With Others for such a fantastic salad! Totally worth repeating!
There are so many yummy ingredients in this salad. I mean….just look at it! Full of color and fresh ingredients! You know you want to stop what you are doing and go make this right now!!! Ok and I just love candied pecans. They are SO good in salads!
This recipe is easy to make and goes well with so many dishes. So far, I’ve enjoyed this salad with a Chicken Cordon Bleu and grilled salmon recipe. With this one, you will make your own homemade Cider Vinaigrette dressing and it pairs so well with the honeycrisp apples and goat cheese.
This one is gluten free and full of flavor. And did it pass the kid test? Yep! The 6 and 8 year old approved! They loved the salad but I caught them picking out the candied pecans. I said, “Why are you picking the best part out of the salad???” They said, “Mom…these are the most fabulous things in the entire world so I’m saving them to eat at the end!”
Enjoy this yummy salad . We sure did! Happy eats!
For cider vinaigrette
- 3/4 shallot, diced
- 3/4 cup apple cider
- 2 Tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 Tablespoon Dijon mustard
- Salt and pepper, to taste
For candied pecans
- 3/4 cup whole pecans
- 4 Tablespoons brown sugar
- 2 Tablespoons maple syrup
For the salad
- 5 oz arugula
- 1 honeycrisp apple, cored and diced
- 4 ounces goat cheese, crumbled
1. For the vinaigrette dressing, in a skillet combine the shallot, cider and cider vinaigrette. Bring to a simmer over medium heat and cook until reduced to about 1/4 cup of liquid. This process takes about 20 minutes. Once done, pour the mixture into a bowl and whisk in the olive oil and Dijon mustard. Season with salt and pepper to taste.
2. For the candied pecans, in a small skillet combine the whole pecans, brown sugar and maple syrup. Cook over medium-high heat until the brown sugar melts and starts to form a thicker syrup. You will want to stir these constantly for about 3 to 4 minutes. Line a cookie sheet with parchment paper and pout the pecans and spread out. Let them sit out for awhile to cool.
3. In a large bowl, mix together the arugula, diced apples, goat cheese and pecans. Toss with the cider vinaigrette before serving.
- Recipe source: inspired by Eats Well With Others