Southern Pecan and Apple Salad

southern-pecan-apple-salad Quentin Bacon


  • Olive oil
  • 2 tablespoons butter
  • 1/3 cup packed light brown sugar
  • 1 cup pecan halves
  • 3 teaspoons orange zest
  • Juice of 1 orange
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 medium red or green apples, cored, quartered, and thinly sliced
  • 2 heads Belgian endive, separated into leaves
  • 2 cups mixed greens (such as arugula and radicchio)


1. Lightly rub a cookie sheet with olive oil; set aside. Heat a large saucepan over low heat; add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer. Allow to cool so caramel hardens.

2. Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with a whisk. Have a taste--you want a nice balance between the vinegar and the oil. Adjust, if needed, and season with salt and pepper.

3. Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture gently with your hands. Top with remaining crumbled pecans. Divide among 6 plates; serve.

  • Yield: Makes 6 servings

Nutritional Information

Calories per serving: 300
Fat per serving: 23g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 13g
Polyunsaturated fat per serving: 4g
Protein per serving: 2g
Carbohydrate per serving: 26g
Fiber per serving: 4g
Cholesterol per serving: 10mg
Iron per serving: 1mg
Sodium per serving: 28mg
Calcium per serving: 40mg

Good to Know

The pecans add a sweet, crunchy topping and plenty of heart-healthy monounsaturated fats.

This Recipe Is

Jamie Oliver Jamie's America: Easy Twists on Great American Classics, and More (Hyperion; $37.50)