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Prep & Cook Time: 15 min


Difficulty Level: Easy


Serves: 4


Fall Pecan Salad

Ingredients:

5 oz 

arugula

5 oz

baby spinach

1

medium honeycrisp apple, thinly sliced

3/4 cup

chopped pecans

1/4 cup

dried cranberries

1/4 cup

crumbled goat cheese

Pecan Dressing

Ingredients:

3

large garlic cloves

1/2 tsp

granulated sugar

1/2 tsp

salt

1/2 tsp

fresh ground black pepper

1/4 cup

red wine vinegar

3/4 cup

pecan oil

Directions:

01.

Preheat oven to 350 degree F. Place pecans on a lined baking sheet and place in oven for 5-7 minutes or until lightly toasted and fragrant. Remove from oven and set aside to cool. 

02.

While pecans are toasting, add arugula and spinach in a large bowl and toss it combine. Top with sliced apples, cranberries, goat cheese and cooled pecans. 

03.

Prepare dressing by adding garlic, sugar, salt and pepper in the bowl of a food processor. Pulse several times. Then add vinegar and blend until smooth. With the motor running, drizzle in the oil until the dressing is emulsified and looks creamy.

04.

Drizzle dressing over salad to taste and combine.