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Apple, Pecan, and Blue Cheese Salad with Dried Cherries
I added this salad to my rotation three years ago when I was trying to use up a bag of dried cherries gathering dust in the pantry. It’s become my go-to for busy weeknights because it requires zero cooking, just sharp knives and a willingness to embrace blue cheese. The trick is tossing the pecans in a dry skillet until fragrant; that tiny step adds a depth of flavor that raw nuts simply can’t match.
Ingredients
Method
- Toast the pecans: Place a small skillet over medium heat. Add the chopped pecans and toast for 2-3 minutes, shaking the pan frequently, until they are fragrant and lightly browned. Watch them closely, as nuts burn quickly. Transfer to a plate immediately to stop the cooking process.
- Make the dressing: In a small jar with a tight-fitting lid (or a small bowl), whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified or well combined. Taste and adjust seasoning if needed.
- Prepare the fruit: Core your apple and slice it thinly. If using a large apple, you may only need half; reserve the rest for another snack. Roughly chop the dried cherries if they are particularly large.
- Assemble the salad: In a large serving bowl, combine the mixed greens, sliced apples, toasted pecans, and dried cherries. Drizzle with about two-thirds of the dressing and toss gently to coat.
- Finish and serve: Divide the salad among plates or bowls. Crumble the blue cheese over the top and drizzle with any remaining dressing. Serve immediately while the greens are crisp and the pecans are crunchy.
Nutrition
Notes
I usually make this on Thursday evenings when I need something that feels special but doesn’t demand my attention at the stove. It holds up well in the fridge, making it perfect for meal prep lunches or potlucks where you need to transport food without worrying about wilting greens.
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