We liked this because of the baked apple and it doesn't take long to produce a satisfying different salad.
We didn't use the butter or the oil. I sprayed the apples with pam. I used a bit of water instead of the oil.
nonstick cooking spray
3 tbs packed brown sugar
3 tbs finely chopped pecans
3 small Fuji apples or sweet apples, halved and cored
1 Tbs butter, melted (we used pam)
1/3 cup canola oil (we used a bit of water)
1/4 cup apple cider
1/4 cup apple cider vinegar
1 tbsp honey
1/4 tsp salt
1/4 tsp ground black pepper
6 cups of mesclun mix or torn mixed greens (we had romaine)
1/4 cup coarsely chopped pecans, toasted (optional)
(we also added some dried cranberries)
1. Preheat oven 425. Line baking sheet with foil. Lightly coat with nonstick cooking spray. In small bowl combine brown sugar and the 3 tab of chopped pecans. Place apple halves cut sides up, on prepared baking sheet. Brush tops of apples with butter (we sprayed with pam); sprinkle with brown sugar mixture. Bake about 15 minutes or until just tender when pierced with a fork.
2. Meanwhile, in screw-top jar combine oil (we used a bit of water instead), apple cider, vinegar, honey , salt and pepper. Cover and shake well.
3. To serve, arrange greens on platter. Top with apple halves. Spoon remaining melted sugar and chopped pecans that have dripped over the baking sheet. Shake dressing; drizzle desired amount on salad. Sprinkle with additional coarsely chopped pecans (and dried cranberries if desired). Pass remaining dressing. Serves 6