A sweet apple and pecan salad is a great way to start off any meal. Add some rotisserie chicken to it and it can be your main course. The praline pecans give this salad a sweet crunch which is complimented by crisp apples, creamy Gorgonzola and a tangy combo of two dressings married together. It is sheer perfection as far as salads go!
I tried this salad at a progressive dinner I attended through my church women’s group. The first house we went to had a selection of salads and this beauty was one of them. I could not stop eating it! I didn’t want to even try any of the others because I knew they wouldn’t compare. When I found out who made it, it was none other than my friend Christy, The Girl Who Ate Everything! I have made one change to her recipe I will admit. I do not toast my own pecans in sugar like she does. I found an easier answer! I buy Hoody’s Deep South Praline Pecans. My local grocery store sells them in the produce department. They are absolutely delicious! Another suggestion too for this salad is to add rotisserie chicken and it works as a main course!
The secret to the sweet and tangy dressing is the marriage of these two ingredients. Combine equal parts of rich poppy seed and blush wine vinaigrette for a perfectly unique dressing. (everyone flips out over this dressing combo!)
Here is my alternative to toasting my own sugar pecans. They are sinful!! Pour the Hoody’s Deep South Praline Pecans into a Ziplock bag and crush into smaller pieces to sprinkle on the salad. Trader Joe’s also sells candied pecans and walnuts that I have used in this salad. They’re super yummy too. 
Ingredients
- 8 oz Mixed Greens
- 1 Gala or Honey Crisp Apple, chopped
- 1 5 oz container crumbled gorgonzola
- 1/2 C Hoody's Deep South Praline Pecans, chopped
- Brianna's Rich Poppy Seed Dressing
- Brianna's Blush Wine Vinaigrette
Instructions
- Combine mixed greens, apple, gorgonzola and pecans in salad bowl and toss.
- Mix equal parts of poppy seed and vinaigrette dressings and serve on the side for each person to drizzle on top of their own salad.
Notes
adapted from The Girl Who Ate Everything
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