How to Cook with Fall’s Apple Bounty

One of the wonderful things about fall is the abundance of apples just waiting to be picked up at local farm markets. If your market or CSA has your pantry loaded with apples, here are a few ways to put them to good use: Butternut Squash & Apple Soup Celery & Apple Salad Chicken & Hungry for more?

Arugula Salad with Apples, Caramelized Pecans & Blue Cheese

Arugula salad

This salad is the perfect blend of flavors — salty blue cheese, sweet caramelized pecans and a tart lemon vinaigrette. Print Arugula Salad with Apples, Caramelized Pecans & Blue Cheese Yield: Serves 4 Ingredients Caramelized Pecans ½ cup brown sugar 1 tablespoon water 1 ½ cups pecans halves Lemon Vinaigrette 3 tablespoons lemon juice 1 heaping teaspoon Dijon mustard

1 tablespoon chopped shallots

¼ teaspoons dried sage

½ cup olive oil

Salt and pepper, to taste

Salad Fixings

4 cups arugula, rinsed and patted dry

Half an apple, thinly-sliced

1/4 cup crumbled blue cheese


Make Caramelized Pecans

Preheat oven to 325° Fahrenheit. Line a baking sheet with foil, then lightly spray the foil with non-stock spray.

Combine the brown sugar and water in a medium pot. Heat over medium heat, stirring frequently, until the sugar dissolves. Turn off the heat and stir in the pecans. Continue stirring the nuts until they are evenly coated with the caramel.

Pour the nuts onto the prepared baking sheet, using a spatula or wooden spoon to spread them out evenly. Place the baking sheet in the oven and bake until the caramel thickens and nuts are dark brown, about 10 minutes. Remove the nuts from the oven and let cool on a wire rack. Remove the cooled nuts from the sheet tray and break them into small bite-sized pieces.

Make Lemon Vinaigrette

Combine the lemon juice, mustard,shallots and sage in a small bowl.Gradually pour in the olive oil in a slow, steady stream, whisking constantly until the vinaigrette thickens. Season to taste with salt and pepper.

Assemble Salad

Combine all of the ingredients, except for the vinaigrette, in a medium bowl. Toss, adding just enough vinaigrette to evenly coat the salad. Serve immediately.

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 width= I’m Chef Danielle, personal chef, cooking instructor, food stylist and food writer. I’m teaching you the tips, tools and techniques you need to make cooking simple. Welcome to my kitchen!! Parenting Team FC Contributor
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