Apple and Mixed Greens with Apple-Truffle Vinaigrette is an elegant, light and refreshing first course or side salad. And, it’s easy to prepare, too! Mixed greens are topped with matchstick apples, candied pecans and shoestring potatoes, then served with a scrumptious apple-truffle vinaigrette.
I love fresh, crunchy, juicy apples, and think they are a great addition to salads. The first salad I created with apples was my Chopped Salad with Apple Feta and Pecans, which is super delicious. In fact, it’s such a popular recipe on my website I decided to create another apple salad.
Around the time I was creating this recipe, I attended a fundraising event at the Four Seasons Hotel, where they served a first course salad with apples and a truffle dressing. It was amazing! So, I set out to create my own version, and this scrumptious recipe for Apple and Mixed Greens with Apple-Truffle Vinaigrette is the result.
You’ll love this perfected Mixed Greens Salad with Apples
To be honest, it did take me a few tries to get this recipe right. Mixed greens + apple + pecans was a no brainer – these ingredients are the foundation of my other apple salad recipe. To mix it up a bit, I decided to “candy” the pecans (toasting them with sugar and butter). The candied pecan and apple combination reminds me of the candied apples that I ate as a kid! The Four Seasons added fried potato strings to their salad. Making it easier, I tried prepared shoestring potatoes with mine. Perfect! They add a nice contrasting texture and flavor.
Apple and Pecan Salad Ingredients
So, in sum, here’s what you’ll need for the salad (excluding the dressing):
- Mixed greens – any mixture will work (spring greens, baby greens, etc.)
- Granny Smith apple
- Prepared shoestring potatoes
- Pecans
- Butter
- Light brown sugar
- Kosher salt
Creating the Truffle Vinaigrette
At this point, the dressing for my salad was the issue. The hotel graciously shared their recipe, but when I made it at home, neither Robert nor I liked it. Bleh. Sometimes it happens that restaurant ingredients or methods just don’t seem to translate well to the home kitchen. Not giving up, I did some experimenting, and eventually came up with the winning combination of ingredients. It has just the right balance of sweet and tangy, with just the right amount of apple and truffle flavor. And, it’s the perfect complement to the mixed greens, apples, pecans and shoestring potatoes.
Truffle Vinaigrette Ingredients
Here’s what you’ll need to make this elegant and unique dressing:
- Apple juice – can also use apple cider
- Apple cider vinegar
- Dijon mustard
- Honey
- White truffle oil – I don’t recommend using black truffle oil. In my testing, black truffle oil flavor was too strong in this vinaigrette.
- Shallots – can use all shallots instead of garlic for a milder flavor, or all garlic for more tang
- Garlic
- Extra virgin olive oil
- Kosher salt
How to Make Truffle Salad Dressing
- Blend all ingredients except oil.
Place apple juice, vinegar, mustard, honey, truffle oil, shallots and garlic in a blender and mix well. - Add olive oil.
With the motor running, slowly add olive oil. Season to taste with salt. - Cover; let rest.
Cover and set aside for at least 30 minutes to allow the flavors to blend.
How to make Apple Pecan Salad
Once the dressing is prepared and resting, make the candied pecans and prep the other ingredients. Assemble shortly before serving:
- Melt butter; add sugar and pecans; cook.
In a medium skillet, melt butter over medium heat. Stir in sugar, then chopped pecans. Cook, stirring, until sugar is melted and nuts are lightly toasted, around 5 minutes. - Transfer nuts to paper; cool.
Remove from heat and quickly transfer nuts onto waxed or parchment paper, separating the pecan pieces as much as possible. Sprinkle lightly with kosher salt. Set aside to cool. - Break into smaller pieces; drain.
When cool enough to handle, break pecans into smaller pieces as needed. Place on paper towel to soak up any grease from the butter. - Prep apple.
Core apple, slice and cut slices into 1/8-inch matchstick pieces. Set aside. - Prep and arrange greens.
Wash mixed greens (unless they are labeled “pre-washed”); pat dry with a paper towel. Arrange on 4 individual salad plates or on one large serving platter. - Top with apple and pecans.
Top with apple matchsticks and candied pecans. - Add some dressing.
Drizzle with some of the vinaigrette. - Finish with potatoes.
Top with matchstick potatoes. Pass additional dressing on the side.
Serving this beautiful Mixed Greens Salad
This salad can be served two ways:
- On individual salad plates. Mixed greens are arranged on individual plates, topped with apples, pecans and potatoes and served with the truffle salad dressing.
- On one large serving platter. Mixed greens are arranged on one large serving dish, topped with apples, pecans and potatoes and served with the truffle salad dressing on the side.
Storing Salad with Apples
Truffle Vinaigrette and Candied Pecans can be prepared up to 2 days in advance. Store separately, in covered containers. Place the vinaigrette in the refrigerator. Nuts can be stored at room temperature.
Apple Pecan Truffle Salad FAQs
Mixed greens refers to a blend of various lettuces and other leafy greens. There are a variety of pre-packaged mixed greens on the market that include different combinations of greens – baby greens, spring greens, gourmet medley. All will work in this recipe.
According to Harvard Medical School, “some of the most nutritious greens include spinach, kale, romaine, watercress, and arugula They are rich in a combination of vitamins A, C, and K; several B vitamins (including folate); and potassium.”
Yes, this salad is healthy – leafy greens, apples and pecans are all good for you. Most salad greens contain vitamins, minerals and fiber. Apples are rich in antioxidants and fiber. And pecans contain more than 19 vitamins and minerals.
Apple Pecan Salad with Truffle Vinaigrette
Apple and Mixed Greens with Apple-Truffle Vinaigrette is an elegant, light and refreshing first course or side salad. And, it’s easy to prepare, too! Mixed greens are topped with matchstick apples, candied pecans and shoestring potatoes, then served with a scrumptious apple-truffle vinaigrette.
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
Apple-Truffle Vinaigrette
- 2 tablespoons apple juice
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 to 5 teaspoons white truffle oil (see Note)
- 1 1/2 teaspoons chopped shallots
- 1 1/2 teaspoons chopped garlic
- 3/4 cup extra virgin olive oil
- Kosher salt, to taste
Candied Pecans
- 1/2 cup butter
- 1 cup light brown sugar, medium pack
- 1/3 cup coarsely chopped pecans
- Kosher salt, to taste
Mixed Greens Salad
- 1 granny smith apple, cored and cut into 1/8-inch matchsticks
- 10 ounces mixed greens (I like bagged “mixed spring greens”), washed, dried and torn into bite-site pieces
- 1/2 cup (8 ounce) prepared shoestring potatoes
Instructions
Apple Truffle Vinaigrette
- Place apple juice, vinegar, mustard, honey, truffle oil, shallots and garlic in a blender and mix well.
- With the motor running, slowly add olive oil. Season to taste with salt.
- Cover and set aside for at least 30 minutes to allow the flavors to blend.
Candied Pecans
- In a medium skillet, melt the butter over medium heat. Stir in sugar, then chopped pecans. Cook, stirring, until sugar is melted and nuts are lightly toasted, around 5 minutes.
- Remove from heat and quickly transfer nuts onto waxed or parchment paper, separating the pecan pieces as much as possible. Sprinkle lightly with kosher salt. Set aside to cool.
- When cool enough to handle, break into smaller pieces as needed. Place on paper towel to soak up any grease from the butter.
Mixed Greens Salad
- Arrange mixed greens on 4 individual salad plates, or on one large serving platter.
- Top with apple matchsticks and candied pecans; drizzle with some of the vinaigrette.
- Top with matchstick potatoes.
- Pass additional dressing on the side.
Notes
Make ahead: Vinaigrette and candied pecans can be prepared up to 2 days in advance. Cover and store dressing in the refrigerator. Nuts can be covered and stored at room temperature.
Note on truffle oil: I recommend only using white truffle oil, not black. In my testing, black truffle oil flavor was too strong in this vinaigrette. White truffle oil can be found in specialty stores and some major grocery stores.
- Category: Side salad, easy entertaining, gluten free
- Method: no bake
- Cuisine: French
