Lucy Glo Apple Salad with Aged Cheddar, Maple Candied Pecans & Apple Cider Vinaigrette
This gorgeous fall apple salad is made with crisp, floral Lucy Glo apples, peppery arugula, crunchy romaine, sharp aged cheddar, and homemade salted maple candied pecans. Tossed in a sweet and tangy reduced apple cider vinaigrette, it's the perfect salad for fall gatherings, Thanksgiving, or anytime you're craving something fresh, crunchy, and full of flavor!
Ingredients
For the salad
- 2 hearts of romaine, chopped
- 4-5 cups arugula
- 2 Lucy Glo apples, thinly sliced
- 3 ounces aged cheddar cheese
For the apple cider vinaigrette
- 1 cup apple cider, reduced to a scant 1/4 cup (see instructions)
- 2 tablespoons apple cider vinegar
- 3 tablespoons finely minced shallot
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup
- 1/3 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the salted maple candied pecans
- 3/4 cup raw pecan halves
- 2 tablespoons light brown sugar
- 1 tablespoon pure maple syrup
- 2 teaspoons water
- pinch of ground cinnamon
- 1/4 teaspoon kosher salt
- flaky sea salt for finishing
Instructions
Make the apple cider vinaigrette
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Add the apple cider to a small saucepan and bring to a simmer over medium-high heat. Cook for about 10 minutes, or until the cider has reduced to a scant 1/4 cup. Watch carefully and swirl the pan frequently, especially toward the end, as the cider can reduce quickly and burn. Remove from the heat and let cool.
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In a small bowl or jar, combine the cooled reduced apple cider, apple cider vinegar, shallot, Dijon mustard, and maple syrup. Whisk to combine. Slowly stream in the olive oil, whisking continuously until emulsified. Add the salt and pepper and whisk again until combined. Set aside.
Make the salted maple candied pecans
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Line a plate or small baking sheet with parchment paper and set aside.
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In a small saucepan or skillet over medium heat, combine the brown sugar, maple syrup, water, cinnamon, and salt. Cook, stirring frequently, for about 1 minute, or until the sugar has dissolved and the mixture is bubbling and glossy. Watch carefully, as the sugar can burn quickly!
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Add the pecans and toss to coat evenly in the maple mixture. Continue cooking for about 30 seconds, stirring constantly.
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Immediately transfer the pecans to the parchment-lined plate, spreading them into a single layer. Sprinkle with flaky sea salt while still warm. Let cool completely, then break apart any clusters.
Assemble the salad
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Add the chopped romaine and arugula to a large serving bowl. Top with the sliced Lucy Glo apples, cubed aged cheddar, and salted maple candied pecans.
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Drizzle with your desired amount of apple cider vinaigrette and gently toss to combine. Serve immediately and enjoy!
Recipe Notes
Apple substitutions: If you can't find Lucy Glo apples, Honeycrisp, Pink Lady, or Cosmic Crisp apples are all delicious substitutes. Look for a crisp, juicy apple with a good balance of sweetness and tartness.
Make ahead: The apple cider vinaigrette can be made in advance and stored in an airtight container in the refrigerator. Whisk or shake well before using. The candied pecans can also be prepared ahead and stored in an airtight container at room temperature once completely cooled.
A note on reducing the cider: Keep a close eye on the cider as it reduces, particularly during the last few minutes. You're looking for a concentrated, slightly syrupy consistency and approximately 1/4 cup of liquid or a little less.
Serving tip: For the freshest texture, slice the apples and dress the salad just before serving. You may not need all of the vinaigrette, depending on how heavily dressed you like your salads.