Raspberry Apple Salad

Here's another fall salad recipe that features the crisp, fall apples and gorgeous raspberries in this week's FarmShare Harvest Basket. 

Raspberry Apple Salad

Serves 4

1/4 cup pecans
2 tbsp of sugar, divided in two portions
Mixed greens
1 granny smith apple, sliced
1/2 pint raspberries
4 oz of goat cheese or blue cheese, crumbled
1 tbsp raspberry vinegar
2 tbsp olive oil
1 tsp whole grain mustard
Salt and pepper

Heat a small non-stick pan over low heat. 


Add pecans and one tbsp of the sugar to the dry pan. Let pecans and sugar heat together, stirring occasionally. In about 10 minutes, sugar will dissolve and stick to the pecans. Immediately remove and let cool on a plate.

Whisk remaining tbsp of sugar, raspberry vinegar, olive oil, mustard, salt, and pepper.

When pecans have cooled, toss greens, goat cheese, apples, raspberries, and candied pecans together with the raspberry vinaigrette.