Autum Salad Recipe

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Autum Salad

Mary Boteilho


Can be served year-round. Delicious dressing with a touch of maple syrup. A great balance to the crunchy glazed pecans, apples and blue cheese crumbles.

★★★★★ 1 vote
30 Min
1 Hr
No-Cook or Other



1/2 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons shallots, minced
2 tablespoons lemon juice, freshly squeezed
1-2 tablespoons good maple syrup
1/4 teaspoon salt
1/4 tespoon freshly ground pepper


red leaf lettuce
bibb lettuce
baby spinach leaves
3/4 cup blue cheese, crumbled
1 apple, thinly sliced, i use a fuji apple.
1/4 cup dried cranberries
1/2 cup glazed pecans - store bought or homemade


1/4 cup butter
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon salt
1 pound pecans


1For the dressing, place all ingredients of the dressing into a small jar with a tight-fitting lid. Shake until evenly combined.
2For the salad. Use any combination of the list above, or you can use a spring salad mix available at most stores. Depending on the size of the salad, you use your judgment as to the amount of lettuce.
3To the lettuce, add the crumbled blue cheese, apple slices, dried cranberries and glazed pecans. The glazed pecans can be store bought. Trader Joe's has great glazed pecans. If you can't find them, I have included the recipe for them.
4To prepare the crunchy glazed pecans, preheat oven to 250 degrees. Line a baking sheet with foil.
5In a medium saucepan, combine the butter, corn syrup, water and salt. Bring mixture to a boil. Add pecans and stir to completely coat the nuts.
6Spread nuts evenly on a lined baking sheet. Bake for 1 hour, stirring every 10 minutes. Cool and serve. These are the glazed pecans I use for the salad. They are also great to give as gifts.....

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Nuts
Regional Style: American