Candied Pecan and Apple Salad with a Simple Dijon Vinaigrette

I made this salad for a party at my friend’s house last Tuesday, which I blogged about a few days ago. I loved the sweet and salty roasted pecans so much that I’d definitely serve them on their own as an easy snack sometime in the future. If I were to make this salad again, I probably would have used all Granny Smith green apples, because I really liked their tartness with the sweetness of the pecans. Mmmmmm. Regardless of what Homer had to say, you can win friends with salad!

My dad, the designated wine guy for the blog, says that a good wine pairing for this salad would be either a glass of Jackson-Triggs’ Sparkling Chardonnay Brut or their 2007 Unoaked Chardonnay. All wines are certified vegan-friendly according to the database over at!

For the Dijon vinaigrette:
1/2 heaping teaspoon Dijon mustard
1 tablespoon + 1 teaspoon apple cider vinegar
1/2 teaspoon organic cane sugar
Sea salt and freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil

1. In a small bowl, whisk together the mustard, apple cider vinegar, sugar, salt, and pepper.
2. Add the olive oil and whisk until emulsified.

For the salad:
1 cup raw pecans
1/3 cup pure maple syrup (don’t you dare use generic table syrup)
Sea salt
5 oz. package (142 grams) of mixed greens (I used a mix with radicchio and frisée for a nice crisp texture)
2 apples, cut into thin strips (I used one Royal Gala and one Granny Smith)
1/4 cup fresh mint leaves, very thinly sliced
1/2 cup dried apricots, thinly sliced
2 stalks celery, thinly sliced diagonally
1/8 cup red onion, very thinly sliced

1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, mix together the pecans with the maple syrup. Spread onto a baking tray lined with aluminum foil and throw into the oven for about 16 minutes, until the nuts smell nice and roasted, but not burnt. Make sure to turn them after about 8 minutes.
3. Once the pecans are roasted, remove from oven and sprinkle evenly with a tiny pinch of sea salt. Let cool and peel off of the aluminum foil. They might stick a bit, but you should be able to get them all off!
4. In a large salad bowl, combine the cooled candied pecans with the mixed greens, apples, fresh mint, dried apricots, celery, red onion, and the Dijon vinaigrette. Delicately mix together with both your hands, without letting all the heavier ingredients sink to the bottom! Season each plated serving with another tiny pinch of sea salt.
Serves: 3 to 5


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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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