“Roasting develops the buttery richness of Fuji apples topped with chopped pecans. A honey-and-cider vinegar dressing provides just the right amount of sweetness. Serve the fruit over a pretty mix of oak leaf and butter lettuces.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Line baking sheet with foil; lightly coat with cooking spray.
  3. In bowl combine brown sugar and finely chopped pecans.
  4. Place apple halves, cut sides up, on baking sheet.
  5. Brush tops of apples with butter; sprinkle with brown sugar mixture.
  6. Bake 15 minutes or until just tender when pierced with a fork.
  7. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
  8. Arrange greens on serving platter; top with apple halves.
  9. Spoon melted sugar and pecans from baking sheet atop salad.
  10. Shake dressing; drizzle desired amount on salad.
  11. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
  12. Tip: If there's dressing left over, you can store it for up to two days in the refrigerator.

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