Fresh greens are lightened up with piles of apples, goat cheese and pecans!
January is a good month for us. We have our wedding anniversary this month and every year we like to treat ourselves to a trip or special night out. This may or may not involve eating something really decadent or just over the top.
In January, we’re still sticking to our healthy eating goals. The newness of changed habits hasn’t worn off and that is a great feeling! I like to be extra diligent with these goals just in case of any splurges during our anniversary season. I love stocking up on healthy salads such as Wild Rice Kale Salad or Mexican Quinoa Salad… But when I need something lighter, easier and maybe a little sweeter, I’ll make this Apple Pecan Salad. Winter months such as January deserve a little sweetness even if we’re eating healthy!
This is a salad is simple and light so it serves well as an appetizer or is perfect for a light lunch. Using mixed dark leafy greens creates a nutritious base. You can sneak in kale, bok choy or even chopped sprigs of parsley or mint for even more of a powerhouse of greens. The dressing adds an extra touch of flavor with the cranberries and honey. It really is divine! These are the days to make our meals a little more sweet. Have a wonderful weekend!
1 Large Green Apple, thinly sliced
6 cups Mixed Greens or Spring Mix (I like Spinach, Kale, Romain & Bok Choy)
1/4 cup Pecans, crushed (recommended: Salted Pecans OR Candied Pecans)
4 ounces Goat Cheese, crumbled
1/2 cup Frozen Cranberries
2 Tablespoons Lemon Juice
3 Tablespoons Raw Honey
1 Tablespoon Grape Seed or Light Olive Oil
1 Tablespoon Water
In a bowl, combine the greens with the sliced apples. In a food processor combine the dressing ingredients and pulse until the mixture comes together. The mixture will become mostly smooth but there may be some cranberries still intact. Strain the dressing to remove any remaining cranberry pieces. Plate the salad and top with the goat cheese crumbles and pecans. Serve with the cranberry-honey dressing.
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