Crisp Apples, Crunchy Pecans, Sweet Dried Cranberries, And Peppery Lettuce

Nothing says fall like crisp apple and nutty pecans, both of which are the centerpieces of this delicious salad. Dried cranberries and pomegranate seeds add a hint of tartness, and the salad is finished with a beautiful raspberry honey vinaigrette. Serves 4.

For the Salad:
• 1 bag mixed baby lettuce
• 1 Granny Smith apple, sliced very thin

TIP: Slice the apples just before serving so they don’t turn brown. You can also sprinkle a little lemon juice over the slices to prevent browning.

• 1 cup caramelized pecans
• ¼ cup dried cranberries
• ¼ cup pomegranate seeds

For the Vinaigrette:
• ¼ cup raspberry vinegar
• ¼ cup honey
• 1 tsp. salt
• 1 tsp. freshly ground black pepper
• ½ cup olive oil

TIP: The vinaigrette will keep for up to a week stored in an airtight container in the refrigerator.

1. Combine all salad ingredients just before serving.
2. Mix the vinegar, honey, salt, and pepper in a bowl with a whisk.
3. Pour olive oil into bowl while whisking to emulsify the dressing.
4. Top salad with dressing, toss and serve.

Previously published in The Humble Gourmand, 2009.