Apple Pecan Feta Salad with Balsamic Vinaigrette

Apple Pecan Feta Salad with Balsamic Vinaigrette

This apple pecan feta salad combines crisp apples, praline pecans, feta, onions, and carrots, all tossed in a creamy homemade balsamic vinaigrette. It's an easy side dish that's sweet, savory, and tangy in every bite.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad

Cuisine American

Servings people

Calories 360 kcal

Equipment

Ingredients

For the creamy balsamic vinaigrette salad dressing

½ cup balsamic vinegar
2 tablespoons low sodium soy sauce
3 tablespoons Dijon mustard
3 tablespoons honey
¼ cup plus 2 tablespoons Greek yogurt
1 tablespoon olive oil extra virgin
½ teaspoon salt

For the praline pecans

2 tablespoons brown sugar
2 tablespoons sugar
½ teaspoon cinnamon
1 pinch salt
½ tablespoon egg white
¼ teaspoon vanilla bean paste
¼ teaspoon water
1 cup chopped pecans

For the salad

11 ounces spring mix about 6 cups
½ cup red onion sliced thin
½ cup carrots grated
1 large Honeycrisp apple or Pink Lady
1 large lemon juice only
½ cup dried cranberries chopped
⅔ cup Feta cheese crumbles

Instructions

For the creamy balsamic vinaigrette salad dressing

Combine all dressing ingredients in a small mason jar. Tighten the lid and shake vigorously until well blended. Use immediately or store in the refrigerator overnight for best flavor.

For the praline pecans

Preheat the oven to 300ºF. Line a baking sheet with parchment paper for easier cleanup.
Combine the brown sugar, granulated sugar, ground cinnamon and salt in a small bowl. Set aside.
In a medium bowl, whisk the egg white, vanilla bean paste, and water until frothy.
Add the chopped pecans to the egg white mixture and toss to coat.
Pour the sugar mixture over the wet pecans and toss to coat.
Pour the sugared pecans on the prepared baking sheet and flatten into a single layer.
Bake in the preheated oven for 30 minutes, stirring every 10 minutes. Ensure the pecans are always in a single layer on the baking sheet.
When pecans are toasted and dry, remove the baking sheet from the oven. Allow the pecans to cool on the baking sheet for an hour and then transfer to a plate to fully cool. Do not move to an airtight container until completely cool or condensation will form and make them soggy.

For the apple pecan feta salad

Wash the spring mix and spin off the excess water.
Place greens, onions, and carrots in a large salad bowl and toss.
Just before serving, thinly slice the apple and toss the slices in fresh lemon juice to prevent browning.
Top the greens mixture with apple slices, cooled praline pecans, feta crumbles, and cranberries.
Serve with homemade creamy balsamic vinaigrette on the side.

Notes

I prefer to serve the dressing on the side so that leftovers can be stored without dressing. If you plan to eat all the salad in one serving, it is fine to toss the dressing on the salad.

Praline pecans can be stored on the counter in an airtight container for up to 10 days.

Salad dressing can be stored in an airtight container in the refrigerator for up to 5 days.

Undressed salad can be stored in an airtight container in the fridge for 3-5 days. Dressed salad can also be stored in the fridge in an airtight container, but it needs to be consumed within 24 hours of adding the dressing.

Nutrition

Keyword apple, balsamic, feta, salad, salad dressing

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