Whip up a salad full of delicious surprises like smoky candied pecans and a bit of orange zest and allspice in the vinaigrette. We used Granny Smith apples, but your favorite variety will work also. Almost two full cups of creamy goat cheese makes a savory addition to this hearty salad. The greens are dressed with a vinaigrette of extra-virgin olive oil, fresh lemon juice, salt, orange zest, and ground allspice. After tossing the greens, drizzle with two tablespoons good-quality aged balsamic vinegar just before serving. While the assembly of this salad is relatively quick, preparing the candied pecans will take some time. Whisk egg white and sugar in a bowl until it's frothy. Then, add pecans paprika, and salt. You'll spread this mixture on a baking sheet and cook for 15 to 20 minutes. It will have to cool for another 30 minutes before they'll be ready to add to the salad. 


Credit: Sheri Giblin

Recipe Summary

30 mins
20 mins
Serves 8 (serving size: about 1 1/2 cups)




Instructions Checklist
  • Prepare the Candied Pecans: Preheat oven to 350°F. Whisk together egg white and sugar in a bowl until light and frothy. Add pecans, paprika, and salt, and stir until pecans are completely coated. Spread in a single layer on a baking sheet. Bake in preheated oven until pecans are slightly toasted but still moist, 15 to 20 minutes. Remove pecans from baking sheet, and cool to room temperature, about 30 minutes.

  • Prepare the Vinaigrette: Whisk together olive oil, lemon juice, salt, orange zest, and allspice until combined.

  • Prepare the Salad: Toss together apples, greens, and onion in a large serving bowl; sprinkle with salt and pepper. Drizzle salad with Vinaigrette, and gently toss. Top with crumbled goat cheese and Candied Pecans. Drizzle with aged balsamic vinegar just before serving.