Vegan Apple and Pecan Salad Cups

Total time20 min

Prep time15 min

Cook time5 min

4.9

(4)

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Ingredients

4 servings

For the cups

8 large butter lettuce leaves, washed and dried

For the filling

2 medium apples, cored and thinly sliced
1 cup pecan halves
1 cup shredded carrot
½ cup fresh ricotta
2 tbsp fresh flat-leaf parsley, roughly chopped

For the dressing

3 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp salt

Instructions

1
Heat a large dry skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Watch closely, as they can darken quickly. Transfer to a cutting board and let cool for 2 minutes, then roughly chop.
2
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, and salt until the dressing is smooth and emulsified.

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