Apple Pecan Salad

Roasting develops the buttery richness of Fuji apples topped with chopped pecans. A honey-and-cider vinegar dressing provides just the right amount of sweetness. Serve the fruit over a pretty mix of oak leaf and butter lettuces.

Start to Finish: 25 minutes

Ingredients
Nonstick cooking spray
3 Tbsp. packed brown sugar
3 Tbsp. finely chopped pecans
3 small small sweet apples, halved and cored
1 Tbsp. butter, melted
1/3 cup canola oil
1/4 cup apple cider
1/4 cup cider vinegar
1 Tbsp. honey
1/4 tsp. salt
1/4 tsp. ground black pepper
6 cups mesclun mix or torn mixed greens
1/4 cup coarsely chopped pecans, toasted (optional)

Directions
1. Preheat oven to 425F. Line baking sheet with foil; lightly coat with cooking spray. In bowl combine brown sugar and finely chopped pecans. Place apple halves, cut sides up, on baking sheet. Brush tops of apples with butter; sprinkle with brown sugar mixture. Bake 15 minutes or until just tender when pierced with a fork.

2. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.

3. Arrange greens on serving platter; top with apple halves. Spoon melted sugar and pecans from baking sheet atop salad. Shake dressing; drizzle desired amount on salad. Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.

Nutrition Facts
Calories380, Total Fat (g)30, Saturated Fat (g)4, Monounsaturated Fat (g)16, Polyunsaturated Fat (g)8, Cholesterol (mg)8, Sodium (mg)328, Carbohydrate (g)28, Total Sugar (g)22, Fiber (g)4, Protein (g)4, Vitamin C (DV%)19, Calcium (DV%)6, Iron (DV%)7, Percent Daily Values are based on a 2,000 calorie diet