Apple & Brown Butter Pecan Salad with Goat Cheese & Dried Cherries

Apple & Brown Butter Pecan Salad

with Goat Cheese & Dried Cherries

15 MIN
$20.99 2-4 Servings
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From the Test Kitchen

This crunchy salad features sweet apple tossed with butter lettuce leaves, dried cherries, and balsamic onions—all coated with a unique dressing of brown butter pecans, fig spread, dijon, and sherry vinegar. It's all complete with bites of creamy goat cheese crumbled on top.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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Nutrition Label
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fresh
ingredients
Apple & Brown Butter Pecan Salad with Goat Cheese & Dried Cherries
Title
  • 2 heads Butter Lettuce
  • 1 Apple
  • 1 oz Salted Butter
  • 1 oz Goat Cheese
  • ½ cup Roasted Pecans
  • 1½ Tbsps Dried Tart Cherries
  • 1 Tbsp Fig Spread
  • 1 Tbsp Sherry Vinegar
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 Tbsp Whole Grain Dijon Mustard
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Quarter, core, and thinly slice the apple. Roughly chop the onions.

2 Make the dressing & serve your dish

In a small pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the pecans. Cook, stirring constantly, 2 to 3 minutes, or until the foam subsides, the pecans are toasted, and butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl. Carefully whisk in the vinegar, mustard, and fig spread. Add the chopped lettuce, sliced apple, cherries, and chopped onions; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the lettuce; roughly chop the leaves. Quarter, core, and thinly slice the apple. Roughly chop the onions.

2 Make the dressing & serve your dish

In a small pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the pecans. Cook, stirring constantly, 2 to 3 minutes, or until the foam subsides, the pecans are toasted, and butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl. Carefully whisk in the vinegar, mustard, and fig spread. Add the chopped lettuce, sliced apple, cherries, and chopped onions; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the goat cheese (crumbling before adding). Enjoy!

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