Apple Candied Pecan Spring Mix Salad

If there’s one stereotype I’m on a mission to debunk, it’s the notion that salads are the poster child for boring and sad meals. We’ve all had that sad iceberg lettuce salad with a few shredded carrots and a tomato. It’s not really satisfying and it definitely doesn’t make you HAPPY. So, I’d like to welcome you to my “NOT Sad Salad Series!” And welcome to this recipe: Apple Candied Pecan Spring Mix Salad. This salad has a symphony of textures and nutritional benefits.

I want to shake up the salad world with creations that make you smile, and happy! I like to combine a variety of flavors and textures, making salads fun and always dressed with a homemade dressing. In this salad series you can always expect a salad that is easy to make that incorporates many nutritional elements that work together. You’ll be getting a hefty serving of veggies (some fruits and nuts likely as well!), plant-based protein, and a tasty homemade dressing.

Candied Pecans

Candied pecans add a perfect crunch and sweetness to the dish. I used coconut sugar to keep this dish refined sugar-free.

To make your candied pecans, combine the water, sugar, and salt on a stove top on medium heat. Stir for 1-2 minutes then add your pecans. Cook for 3-4 minutes, stirring to coat in the glaze then let them cool.

Textures in this Apple Candied Pecan Spring Mix Salad

The candied pecans add sweetness as well as a crispy texture to the salad. The apples not only provide the dish with fiber and vitamin C, they also add a signature crunch. These crunches are balanced by the smoothness of the feta cheese and lightness of the spring mix. The crispy chickpeas and pumpkin seeds make this salad super crunchy in the best way possible!

Storage

For this salad, I like storing all components separately and assembling every day (if you're planning on meal prepping for the week). The reason why is that the pecans and chickpeas being stored in the fridge would make them lose some of their crunch. Also, spring mix is not the best at keeping with dressing covering the leaves.

Apple Candied Pecan Spring Mix Salad

This apple candied pecan spring mix salad with feta, pumpkin and hemp seeds is tied together with a apple cider vinegar dressing.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Salad

Servings 4

Ingredients

  

• Spring Mix
• ⅔ cup feta vegan
• 1 large apple I used honeycrisp
• ½ cup hemp seeds
• ½ cup pumpkin seeds
• 1 15 oz can chickpeas
• avocado oil + salt/pepper

Candied Pecans

• ⅓ cup coconut sugar
• ¼ teaspoon salt
• 2 tablespoon water
• 1 cup pecan halves

Dressing

• ¼ cup olive oil
• 2 cloves garlic
• 1 teaspoon dijon mustard
• 2 tablespoon apple cider vinegar
• 1 ½ tablespoon maple syrup
• salt and pepper to taste

Instructions

 

• Drain your chickpeas then toss in some avocado oil, salt, and pepper then air fry at 400F for 16 min shaking ½ way through
• To make your candied pecans, combine all ingredients except your pecans on a stove top on medium heat for 1-2 minutes then add your pecans. Cook for 3-4 minutes, stirring to coat in the glaze. Let them cool.
• Make your dressing by mixing all of the ingredients together, set aside
• Slice your apple!
• Assemble all of your ingredients together then top with your dressing and enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another salad recipe, check out my vegan caesar salad with homemade croutons!