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Crispy Autumn Harvest Salad with Candied Pecans

crispy autumn harvest salad - featured image
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A balanced autumn salad featuring a harmony of textures with warm candied pecans, crisp apples, roasted butternut squash, and a tangy vinaigrette over mixed greens.

Ingredients

Scale
  • 4 cups fresh spinach leaves, washed and dried
  • 2 cups fresh arugula, stems trimmed
  • 2 medium apples (Honeycrisp or Gala), cored and thinly sliced
  • 1 cup roasted butternut squash cubes, slightly cooled
  • 1/2 cup crumbled sharp cheddar cheese
  • 1 cup raw pecan halves
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • 1/4 teaspoon cinnamon
  • Pinch of sea salt
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional)
  • Salt and black pepper to taste

Instructions

  1. Place a small non-stick skillet over medium heat and toast raw pecan halves for 2-3 minutes, stirring constantly, until fragrant and darker brown.
  2. Reduce heat to low, add melted butter, brown sugar, cinnamon, and a pinch of salt. Stir continuously for 2-3 minutes until sugar melts and coats the pecans.
  3. Pour coated pecans onto parchment paper or a silicone mat in a single layer and let cool for at least 10 minutes to harden.
  4. Wash and thoroughly dry spinach and arugula using a salad spinner or paper towels.
  5. Place dried greens in a large mixing bowl; tear large leaves into bite-sized pieces if necessary.
  6. Core and thinly slice apples. Toss with lemon juice if desired to prevent browning.
  7. Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small jar until emulsified.
  8. Pour dressing over greens and toss gently to coat without bruising.
  9. Add crumbled cheddar cheese and cooled candied pecans. Toss one more time to distribute evenly.
  10. Serve immediately while pecans are still crunchy.

Notes

Ensure greens are completely dry to prevent soggy salad. Toast pecans in a dry pan first to release oils before adding sugar. Store candied pecans separately from greens until serving to maintain crunch. For dairy-free, omit cheese or use vegan alternative. For nut-free, substitute pecans with toasted pumpkin or sunflower seeds.

Nutrition

Keywords: autumn salad, candied pecans, butternut squash salad, healthy fall recipes, gluten-free salad, quick dinner, vegetarian main course

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