Honey Crisp Apple Salad with Cider Vinaigrette

  • Author: Morgan
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 1x


For the Candied Pecans

  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves

For the Cider Vinaigrette:

  • 1/4 cup apple cider vinegar
  • 1/4 cup frozen apple juice concentrate, thawed
  • 1 tablespoon Dijon mustard
  • 1 shallot, chopped
  • 1/8 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra virgin olive oil
  • 1 teaspoon fresh thyme leaves

For the Salad:

  • 12 ounces baby romaine lettuce or greens of choice
  • 6 ounces crumbled gorgonzola cheese
  • 4 slices bacon, cooked crisp and crumbled
  • 3 honey crisp apples, cored and thinly sliced
  • 1/2 cup dried cranberries
  • 1 small red onion, thinly sliced


  1. Start by making the candied pecans. Preheat oven to 275°F. Line a baking sheet with foil. Set aside.
  2. In a small bowl, mix sugars, cinnamon, and salt together. In a separate bowl, whisk together the egg white and water together until frothy.
  3. Toss the pecans in the egg white mixture, then pour the sugar mixture into the pecan mixture and mix until the pecans are fully and evenly coated.
  4. Pour the coated pecans onto the prepared baking sheet. Spread evenly.
  5. Bake, stirring every 20 minutes, until pecans are evenly browned, 40 minutes to an hour. Set aside to cool.
  6. As the pecans bake, prepare the dressing. Combine all of the Cider Vinaigrette ingredients in a sealable jar, cover, and shake well to combine.
  7. Add all of the salad ingredients to a large bowl, plus 1 cup of the candied pecans. Pour a bit of the dressing over top of the salad, toss, and then add additional dressing, as desired. You will have extra dressing, so refrigerate it for later!
  8. Serve the salad immediately.