Rachel Cooks

Salad with Broiled Apples and Pecans

Soft and sweet broiled apples make this salad perfect for fall. Easy to prepare and a very impressive presentation. Perfect for dinner guests or Monday night dinner with your family.

Salad with Broiled Apples and Pecans | RachelCooks.com

Okay, I know.

Another salad.

More apples.

But you guys. This one is totally different than the salad with apples from Wednesday. I swear!

Let’s talk about the broiled apples for a minute. Broiling has a similar effect as roasting. And you all know I’m obsessed with roasting things. You get all sorts of marvelous stuff. Chewy and soft center, slightly crispy outside, and such great flavor. The flavor that comes out from cooking something at a high heat is just amazing. And apples? Turns out they are no exception. Added bonus? The golden brown color makes for a beautiful presentation.

Salad with Broiled Apples and Pecans | RachelCooks.com

I livened this salad up with some curly leaf parsley.

Now I know…some scoff at curly leaf parsley as being outdated and not as sexy as it’s sister flat leaf parsley but I love the stuff. First of all, it keeps fresh far longer in the fridge than flat leaf. I have a black thumb and live in Michigan so I can’t go out and pick some fresh herbs any time I want. One point for curly leaf parsley. Second of all…

Okay that’s all I can come up with. But things keeping longer in the fridge means less waste which means more money in my pocket! Yay money!

Oh c’mon, you know you feel the same way.

Salad with Broiled Apples and Pecans | RachelCooks.com

Also cozying up in this salad are pecans (are you sensing a fall theme here?), mixed greens and a simple dressing made of cider vinegar and Dijon mustard. The apples are roasted right in the dressing and then the whole shebang is mixed in with the greens. So simple yet so gorgeous and sooooo tasty.


Salad with Broiled Apples and Pecans

Yield: 4 side salads

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Soft and sweet broiled apples make this salad perfect for fall. Easy to prepare and a very impressive presentation. Perfect for dinner guests or everyday.


  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 2 Granny Smith apples
  • 5 ounces mixed greens
  • 1/4 cup torn fresh parsley leaves
  • 1/4 cup toasted walnuts or pecans


  1. Preheat broiler with the rack 8-10 inches from the heat.
  2. Core apples and cut into 1/2-inch slices. Whisk together olive oil, vinegar, mustard. Toss apples in this mixture and spread in an single layer on a large baking sheet. Broil until browned and soft or about 8 minutes. Toss apples and any juices with mixed greens. Plate and serve immediately, topped with fresh parsley and toasted nuts.

Adapted from Everyday Food Magazine

Verdict: Loved it! I think I’ll be making this one again next time we have guests over.
Husband’s take: I love my husband. He eats everything.
Changes I would make: None are necessary.
Difficulty: Easy!

When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

13 Responses to “Salad with Broiled Apples and Pecans”

  1. steph@stephsbitebybite — October 18, 2013 at 10:14 am

    I’m making this for my lunch today!! I love soft, warm apples on a big pile of salad!

  2. Sommer @ ASpicyPerspective — October 18, 2013 at 10:18 am

    Delicious-looking salad, Rachel! Perfect fall flavors! :)

  3. Nikki @Seeded at the Table — October 18, 2013 at 12:18 pm

    I love the idea of broiling apples! They do make a very pretty presentation!

  4. tahnycooks — October 18, 2013 at 1:45 pm

    I need to try broiled apples! This salad looks amazing. I want!!

  5. Amy @Very Culinary — October 18, 2013 at 2:01 pm

    It’s still 85 degrees where I am, so you just keep on keepin’ on with those salads!

  6. denise — October 18, 2013 at 10:49 pm

    I want to drizzle caramel on it–is that okay?

    • Rachel Gurk — October 19th, 2013 @ 7:21 am

      umm…YES. Brilliant. 😉

  7. Stephanie @ Eat. Drink. Love. — October 19, 2013 at 1:57 am

    What a gorgeous fall-inspired salad!

  8. Johlene — October 21, 2013 at 6:01 am

    I´ve never tried broiled apples in my salad, so this is a 1st for me.. and I agree with you, saving money is very important (the curly leaf pasley part..).. :-)

    Have a great week!

    • Rachel Gurk — October 21st, 2013 @ 8:53 am

      Glad I’m not alone! :)

  9. Stephanie — April 14, 2014 at 10:46 am

    Hmmm.. can you broil apples ahead (earlier in the day) or should it really be done right before serving? (I have limited oven space but want to make this for a dinner party!) Thanks!


  1. Pingback: A Vegetarian Survival Guide for Thanksgiving - Busted Halo

  2. Pingback: Food: Griddled Lettuce with a Yoghurt Mint Dressing | Drop Dead Bread

Leave a Comment