Breastfeeding Friendly Vegan Apple Pecan Salad
Total time20 min
Prep time15 min
Cook time5 min
4.7(16)
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Learn more →Ingredients
4 servings
For the salad
- 1 cup pecan halves
- 5 oz mixed greens
- 2 medium apples, cored and thinly sliced
- ¼ cup red onion, very thinly sliced
- ⅓ cup dried cranberries
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 small garlic clove, finely minced
- ¼ cup extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Heat a large skillet over medium heat. Add the pecan halves and toast, stirring frequently, for 3–4 minutes, until fragrant and a shade darker. Transfer to a plate and let cool completely.
- 2
In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, and garlic until combined. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with the salt and black pepper.
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