Apples, Pecans, and Feta add up to a perfect winter salad. This tangy Dijon Vinaigrette is the perfect contrast to the sweet apples, salty feta, and crunchy pecans in this recipe.
This salad is a twist on my family’s Pear, Pecan, and Blue Cheese Salad. That salad has been a favorite ever since I was a little kid.
A while back, I was in the mood for something a little different, so I mixed things up with some apples and feta this time when I made it.
Apple Feta Salad
I love the ease of a great salad. This Apple Feta makes a perfect last-minute side dish and it can easily be kicked up with a bit of grilled chicken, shrimp, or beef to make a hearty enough main dish for anyone.
This is an easily adapted recipe as well. Don’t have apples? Just substitute pears. Don’t have pecans on hand? Toss in some walnuts or sliced almonds. No feta in the house? Cheddar shreds or blue cheese crumbles work nicely too.
How to make an Apple Pecan Salad
- In a heavy skillet over medium heat, melt the butter. Toast the pecans for a few minutes and then sprinkle with the sugar and salt. Cook one more minute. Watch carefully so they don’t burn. Allow them to cool on paper towels.
- Place the torn lettuce in a salad bowl, top with cooled pecans, diced pears and blue cheese. Dress the salad immediately before serving.
Do you have a favorite, go-to salad recipe. I’d love to hear about it. I’m always looking for more salad ideas!
Try Tomato Bacon Pasta with this salad. It is a simple, but elegant pasta recipe with thin capellini pasta tossed with crispy bacon and juicy tomatoes.
The BBQ Meatloaf is always a great dinner plan and it would be great with this salad and some baked or mashed potatoes.
For a restaurant-quality dinner at home (with a minimal amount of effort) give the Perfect Cast Iron Steak a try along with the Apple Feta Salad.
For a lightning-fast lunch or dinner on a busy weekday, pair some French Bread Pizza with a salad and everyone will be thrilled.
Apple, Pecan & Feta Salad
Ingredients
- 2 tablespoons butter
- 1 cup pecan halves
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 16 cups romaine, spinach, or a blend of your favorite lettuces
- 3 ripe apples diced
- 1 cup feta cheese crumbles
- Dijon Vinaigrette
Instructions
- In a heavy skillet over medium heat, melt the butter. Toast the pecans for a few minutes and then sprinkle with the sugar and salt. Cook one more minute. Watch carefully so they don’t burn. Allow them to cool on paper towels.
- Place the torn lettuce in a salad bowl, top with cooled pecans, diced pears and blue cheese. Dress the salad immediately before serving.
Nutrition
{originally published 1/25/19 – recipe notes and photos updated 1/4/22}
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