Romaine Salad Recipe With Feta, Glazed Pecans & Apple With Dijon Vinaigrette Is What Fall Is All About by Donna John

This salad recipe just screams fall. You can serve salads as a side dish or make a heartier salad for a main dish. This fresh salad with feta, glazed pecans and apple can do both! Serve as a side dish with your favorite dinner or add chicken, shrimp or salmon to make a main dish salad. Another option? Eat it as a vegetarian lunch or dinner.

Here is your shopping list for this fresh, healthy salad recipe: butter, pecans (check out the health benefits of pecans), granulated sugar, romaine lettuce (or your favorite lettuce), an apple and crumbled feta cheese. The vinaigrette dressing is a tangy combination of olive oil, green onion or fresh chives, balsamic vinegar and Dijon mustard.

Photo credit (all photos): Donna John

Variation: Butter lettuce, baby gem, baby spinach, arugula or spring mix could be substituted for the romaine.

The only cooking involved in making this salad is glazing the sweet pecans, which takes under five minutes. The glazed pecans are combined with crisp romaine lettuce, fresh tart apple and salty feta cheese. The tangy Dijon vinaigrette adds one more layer of flavor. This is a delicious salad perfect for not only summertime and springtime, but also the fall months.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

Salad

• 2 tablespoons butter
• 1 cup pecan halves
• 1 tablespoon granulated sugar
• 1 large head romaine lettuce (or your favorite lettuce), torn into bite-sized pieces
• 1 large apple, cored and diced
• 1 cup feta cheese crumbles

Dijon Vinaigrette

• 1/2 cup olive oil
• 1/4 cup minced green onion tops or fresh minced chives (or a combination)
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard

Here's how to make it:

1. Combine all the dressing ingredients in a bowl or jar. Shake or whisk to combine. Season with salt and black pepper.
   
2. Melt the butter in skillet. Add the pecans and cook for about 2 minutes, stirring.
   
3. Add the sugar and season with salt. Cook about 1 more minute, stirring. Watch the pecans closely while they cook so they don't burn.
   
4. Remove to a bowl and set aside.
   
5. Put the lettuce, apple, feta and pecans into a salad bowl.
   
6. Add desired amount of dressing. You don't have to use all the salad dressing. Store the leftover vinaigrette in a mason jar or salad dressing cruet and use another day. Season with fresh cracked black pepper. If using chicken or other protein, top the salad and serve immediately.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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