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Ingredients (10)

  • 1/2 cup honey
  • 1 teaspoon apple pie spice
  • Generous pinch of cayenne
  • Pinch of salt
  • 1 cup pecan halves
  • 1/4 cup cider vinegar
  • 1 heaping tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 6 to 8 cups assorted salad greens (such as baby spinach or arugula)
  • 2 medium apples, cut into thin slices
Nutritional Information
  • Calories348
  • Fat24.14g
  • Saturated fat2.71g
  • Trans fat0.0g
  • Carbs35.48g
  • Fiber3.77g
  • Sugar30.6g
  • Protein2.43g
  • Cholesterol
  • Sodium90.31mg
  • Nutritional Analysis per serving (6 servings) Powered by

We partnered with the blog The Jew & The Carrot for some High Holidays recipes. This recipe by Rachel Harkham, with apples, spiced nuts, and a sweet-sour vinaigrette, is the gold standard for no-fuss but tasty side salads.

This dish was featured as part of our Hanukkah Recipes photo gallery.

Instructions

For the spiced pecans:
  1. 1Heat oven to 375°F and arrange a rack in the middle. Combine half of the honey with the apple pie spice, cayenne, and salt in a small bowl and mix well. Add pecan halves and stir until well coated. Spread out on a baking sheet. Bake until honey bubbles and nuts are toasted, about 15 to 20 minutes. Set aside to cool.

For the vinaigrette:

  1. 1Combine remaining honey, apple cider vinegar, and Dijon mustard in a small jar or cruet and shake well. Add olive oil and shake vigorously until well incorporated.

For the salad:

  1. 1Arrange salad leaves on a serving platter or divide among individual serving plates. Scatter apple splices and spiced pecans over leaves. Pour apple cider vinaigrette over salad and serve.
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