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.
Okay, I know.
Another salad with apples. I’ve given you guys a few salad recipes with apples already. Have you tried them yet? How about the kale salad with apples and golden raisins? Or the Brussels sprouts salad with green apples and cranberries? Or this light salad with apples and cucumbers?
But this salad is totally different from those: broiled apples and pecans, a tangy Dijon vinaigrette, fresh greens and parsley leaves.
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.
Marvelous stuff happens with roasting/broiling. Chewy and soft centers, slightly crispy on the outside, and such great flavor. The flavor that comes out from cooking something at a high heat is just amazing.
And broiled apples? Turns out they are no exception. How long does it take? Eight minutes under the broiler. Added bonus? The golden brown color makes for a beautiful presentation.
I liven this salad up with curly leaf parsley.
Now I know … some people scoff at curly leaf parsley as being outdated and not as sexy as its sister, flat leaf parsley, but I love the stuff.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, ….
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! Truthfully, I typically just buy whichever bunch of parsley that is looking the freshest at the store.
Oh c’mon, you know you feel the same way.
Also cozying up in this salad are pecans, 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.
P.S. Crumble goat cheese or gorgonzola on top for a real treat.
Easy side salads
Looking for more easy salads? Try:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 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
- Preheat broiler with the rack 8-10 inches from the heat.
- 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 all juices with mixed greens. Plate and serve immediately, topped with fresh parsley and toasted nuts.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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