Don’t let the long ingredients list scare you away!  This lovely salad is one of my very favorites and completely  worth the (minimal) trouble.  And you can make a big batch of the candied pecans ahead of time!


  • SALAD:
  • 1 head butter lettuce, gently torn
  • 1 apple (preferably Pink Lady), unpeeled and sliced thinly
  • 3 tablespoons currants (or dried cranberries)
  • ¼ cup red onion, sliced thinly
  • ½ cup raw pecans
  • ⅛ cup brown sugar
  • 2 tablespoons water
  • ¼ teaspoon cinnamon
  • small pinch cayenne pepper
  • 2 tablespoons fresh lemon juice
  • ½ tablespoon of canola oil
  • 2 teaspoons sugar
  • ¼-½ teaspoon salt


  • Make the candied pecans: Add the brown sugar, water, cinnamon, and cayenne pepper to a saucepan, then bring to a boil. Add the pecans and stir for 2 minutes. Transfer the coated pecans to a sheet of cookie sheet lined with wax paper and bake for 6 minutes at 350°F.
  • Whisk all dressing ingredients together to combine. Toss the dressing, candied pecans, apple slices, and lettuce together.

Ready in about 30 minutes
Makes 4-6 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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