I have a go-to salad that is one of Aaron’s favorites. Romaine, strawberries, goat cheese, candied walnuts and balsamic vinaigrette are almost always in my refrigerator. But recently, we wanted to make salad and I was out of strawberries. Instead of running to the store, I got all inventive with what we had around the house. What happened was so delicious, I made a second batch JUST so I could photograph it and put it here for you!
3/4 of a large apple, sliced thin
1/3 cup chopped pecans
1 Tbsp butter
2 tsps brown sugar
Your favorite greens (we used spring mix)
Crumbled goat cheese
1/4 cup olive oil
2 Tbsp cider vinegar
1 Tbsp honey
1 tsp Dijon mustard
salt and pepper to taste
Melt the butter and brown sugar in a small skillet and add the apples and pecans. Cook on low heat, stirring frequently. Let cook until the apples are soft and coated in the butter/sugar mixture. (In retrospect, I realized this would’ve been great with a sprinkle of cinnamon or nutmeg, so go nuts!)
When the apples are cooked, add the apple/pecan mixture to your lettuce and sprinkle with goat cheese. The warm apples and pecans will melt the goat cheese and it’s super delicious.
Meanwhile, in a small bowl, whisk the olive oil, cider vinegar, honey, mustard and salt and pepper, then toss with the salad.
And thank me later! This would make a great lunch or side dish for dinner. We had it with Amy’s spinach and feta pizza and they were a perfect pairing.
Do you have any great salad recipes? This was a lucky one for me – the reason we always eat the strawberry salad is because, until now, it’s the only good salad I was able to make. So I’d love to hear any recipes you guys have!