I love this as a Fall salad. I used left over veggies from the Glazed Fall Vegetables, pecans, dried cranberries and part of a baked apple stuffed with brown sugar and pecans (this was left over from the other day), and baked sage leaves. The baked crispy sage leaves are delicious.
For the how to on glazed fall vegetables click on the link (above) in this post.
For the apples: Preheat oven 425. Line baking sheet with foil. Lightly coat with nonstick cooking spray. In small bowl combine 3 tab 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
For the sage: spray pan with pam. Place sage leaves on cooking sheet. Spay leaves lightly with pam and cook in a 445 degree oven for a few minutes (watch carefully and only cook until just crisp) --these are delicious sprinkled on the salad.