Apple Pecan Salad

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This apple pecan salad is the perfect meal prep lunch for your busy work week! Crisp, thinly sliced apples, toasted crunchy pecans and tangy Gorgonzola are tossed with fresh greens and a unique white balsamic and Dijon vinaigrette!

Close up shot of apple pecan salad with crumbled Gorgonzola and quinoa

*This salad is showcased in my 5 Part Salad Series! Click here to find out how you can make 5 different salads with 5 different dressings in just 30 minutes! Enter your email address below to get the downloadable guide with grocery list, step-by-step instructions and photos showing you exactly how to meal prep 5 healthy salads for the week!

How to make an Apple, Pecan & Gorgonzola Salad:

Top a bed of leafy greens with quinoa, thinly sliced apples, crunchy pecans and tangy crumbled Gorgonzola.

Add olive oil, white balsamic vinegar, Dijon, rosemary, thyme, salt and pepper to a small mason jar and shake until emulsified.

Drizzle salad with dressing just before eating and enjoy!

Collage of photos of apple pecan salad with crumbled Gorgonzola and quinoa

Tips for making the best apple pecan salad:

Use fresh ingredients and buy local whenever possible! Grab some greens from your neighborhood farmer’s market. Stop by your local apple orchard (when in season) and pick your own! The fresher your ingredients, the tastier your salad will be. Plus, buying local means you’re supporting your community!
Feel free to use this salad to clean out your fridge or pantry! This recipe is a great blue print to use up ingredients you’ve already got! Dried cranberries or white beans would taste great in this salad. Feel free to switch out the nuts for whatever you’ve got on hand.
This recipe can easily be doubled or tripled and work as a side dish! This recipe is written for one salad, but you can use the scale button on the recipe card to easily double or triple this recipe creating the perfect side dish for your next family get together or backyard barbecue!

Other healthy meal prep salads you’ll love:

Author: Kylie Lato
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 1 salad 1x

Description

Crisp, thinly sliced apples, toasted crunchy pecans and tangy Gorgonzola are tossed with fresh greens and a unique white balsamic and Dijon vinaigrette!

Scale

Ingredients

2 cups spring greens
1/4 cup cooked quinoa
1/2 honeycrisp apple, thinly sliced
1/4 cup chopped toasted pecans
1/4 cup crumbled Gorgonzola cheese

Dressing:

Instructions

Place quinoa, apples slices, pecans and Gorgonzola cheese atop your bed of lettuce.
Add olive oil, white balsamic vinegar, Dijon, rosemary, thyme and a large pinch of salt and pepper into a mason jar. Shake well until emulsified.
Pour over salad just before eating and enjoy!

Notes

Use fresh ingredients and buy local whenever possible! Grab some greens from your neighborhood farmer’s market. Stop by your local apple orchard (when in season) and pick your own! The fresher your ingredients, the tastier your salad will be. Plus, buying local means you’re supporting your community!

Feel free to use this salad to clean out your fridge or pantry! This recipe is a great blue print to use up ingredients you’ve already got! Dried cranberries or white beans would taste great in this salad. Feel free to switch out the nuts for whatever you’ve got on hand.

This recipe can easily be doubled or tripled and work as a side dish! This recipe is written for one salad, but you can use the scale button on the recipe card to easily double or triple this recipe creating the perfect side dish for your next family get together or backyard barbecue!