Apple Pear Pecan Salad

It’s always fun trying out different ways to make salads–it makes salad-eating a little more interesting! In the summer months, I like adding strawberries and blueberries to my salads. So I thought I’d try making a more “wintry” salad with apples and pears, inspired by this recipe. There’s also creamy crumbles of feta cheese mixed in, along with some healthy pecans that give this salad a nice flavor and crunch! I learned recently that pecans are rich in antioxidants and contain heart-healthy mono and ployunsaturated fats. They’re also rich in fiber–a handful of pecans contain the same amount of fiber as a medium-sized apple! I had received a complimentary sample of Bergeron Pecans through the National Pecan Shellers Association, and they were a perfect addition to this salad!

APPLE PEAR PECAN SALAD by NancyCreative, adapted from Kraft Foods

Makes 6-8 servings

8 cups of packaged salad mix (about a 5.5-ounce package) or coarsely chopped romaine lettuce

2/3 cup dried cranberries, divided

1 medium or large apple, unpeeled and coarsely chopped

1 medium or large pear, unpeeled and coarsely chopped

1 (4-ounce) package crumbled feta cheese, divided

1 cup pecan halves or coarsely chopped pecans, toasted or untoasted, divided (I used Bergeron Pecans)

1 bottle of your favorite Balsamic Vinaigrette Dressing (regular or lite)

In a large salad bowl, toss together the lettuce, half of the dried cranberries (1/3 cup), and all of the chopped apple and pear. Then add in half of the crumbled feta cheese and half of the pecans (1/2 cup) and toss all ingredients together. Sprinkle the remaining dried cranberries, pecans, and feta cheese on top. Serve on individual plates and drizzle each serving with Balsamic Vinaigrette Dressing.

Toasting Pecans: For more crunchiness and flavor, you can toast your pecans in the oven by spreading in a single layer in a shallow baking pan; bake at 350˚ for 8 to 10 minutes or until golden brown, stirring occasionally. To toast pecans on the stove top, place them in an ungreased skillet and cook on medium heat until golden brown, stirring frequently. To toast pecans in the microwave, place up to 1 cup pecans in a microwaveable shallow dish; microwave on high until crisp, stirring every 30 seconds.

This salad is great with a meal–a larger serving of it can even be a meal in itself! What types of recipes do you like to use pecans in?

Linked to Tidy Mom–I’m Loving It.

17 thoughts on “Apple Pear Pecan Salad”

Shonnie January 14, 2014 at 8:28

YUMMMMMMMM

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Pocketful of Motherhood January 14, 2014 at 11:17

I love the combination of flavors you put in this salad!

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nancyc Post authorJanuary 15, 2014 at 11:58

Yes, I like the sweetness of the cranberries, and the crunchiness of the pecans in this! 🙂

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Red Hen January 15, 2014 at 4:27

Oh a deliciously healthy looking recipe. Perfect for my Healthy Eating Resolution.

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nancyc Post authorJanuary 15, 2014 at 11:58

I’m trying to resolve to eat healthier, too! 🙂

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annashortcakes January 15, 2014 at 8:21

Love salads like this! They help make the winter more bearable.

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nancyc Post authorJanuary 15, 2014 at 11:58

They sure do! 🙂

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{Main St. Cuisine} January 15, 2014 at 10:33

Beautiful salad and beautifully photographed as well. Lately, I’ve been topping my salads with roasted vegetables, like butternut squash and varieties of carrots. You’re right…makes salad eating more interesting!

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nancyc Post authorJanuary 15, 2014 at 11:59

Thanks–I like your idea of topping salads with roasted veggies–sounds really good!

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tinywhitecottage January 15, 2014 at 10:48

Very nice salad Nancy. Perfectly assembled and lovely ingredients. I love pecans and most often choose them over walnuts, even when a recipe calls for walnuts.

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