Apple Cranberry Pecan Salad Food

APPLE PECAN SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon.
• Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted.
• In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
• Gradually whisk in olive oil, and season with salt and pepper.
• Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad.
• In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
• Sprinkle with pecans, and serve.

CRANBERRY APPLE PECAN QUINOA SALAD

Steps:

• Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
• Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.

APPLE PECAN SALAD

Steps:

• Preheat oven to 425°F.
• Line baking sheet with foil; lightly coat with cooking spray.
• In bowl combine brown sugar and finely chopped pecans.
• Place apple halves, cut sides up, on baking sheet.
• Brush tops of apples with butter; sprinkle with brown sugar mixture.
• Bake 15 minutes or until just tender when pierced with a fork.
• Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
• Arrange greens on serving platter; top with apple halves.
• Spoon melted sugar and pecans from baking sheet atop salad.
• Shake dressing; drizzle desired amount on salad.
• Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
• Tip: If there's dressing left over, you can store it for up to two days in the refrigerator.

APPLE CRANBERRY SALAD

Steps:

• In a large bowl, combine the apples, celery, pecans, cranberries, marshmallows and raisins. Combine whipped topping and sour cream; spoon over apple mixture and toss to coat. Serve immediately.