Keeping things simple this week with Thanksgiving only days away and sharing a simple Apple Cranberry Maple Pecan Salad along with a couple others that are favorites this time of year.
If you’re looking for a simple salad to throw together this week or after the holiday or to make for Thanksgiving I’ve got you covered!
This Apple Cranberry Maple Pecan Salad is a twist on one at a local restaurant. They serve it at their buffet and it was screaming my name recently when we were back there for a girls brunch because with this pregnancy I’ve had a crazy huge craving for blue cheese! Of all things blue cheese?! Of course buffalo flavors too along with that but I’m starting to wonder if it’s for the blue cheese. I haven’t had it in years. If you follow me on social media or know me you’ll know that pancakes and waffles are also at the top of the cravings list and have been longer than the recent blue cheese cravings. Of course my doctor told me many lactose intolerant women can handle dairy while pregnant and since coconut yogurt and ice cream haven’t been agreeing so I’ve debating and tried a couple things but blue cheese is off limits anyways so that wouldn’t help me.
Let’s just say I’ve spent far too many hours lately trying to recreate a dairy free and vegan blue cheese that would be acceptable. Plus if I make it with tofu that gives me added protein I’m really needing right now and trying hard to get in. If you have any suggestions for dairy free blue cheese PLEASE let me know!
Until then I will keep tweaking and make this salad with Tofu Feta. If you are a blue cheese fan I highly suggest making this with blue cheese if you can have it.
This salad is packed with romaine, spring mix, English cucumber, tart crisp Granny Smith apples and dried cranberries, sweet Candied Maple Pecans, and crumbled blue cheese or feta. Finished with a simple Honey Lime Dressing (there is a honey free vegan option as well). You’ll want to make extra Candied Maple Pecans though because their a favorite loved by everyone, especially this time of year. Luckily they’re easy to make since they disappear so fast.
If this salad isn’t screaming your name or you’re looking for something else to enjoy for a simple dinner or to add to the Thanksgiving Spread here are a couple more favorites:
Harvest Apple Salad
Apple Brussels Sprout Fall Salad
Warm Pumpkin Salad with Apple Cider Tahini Dressing
Beet Pear and Maple Pecan Salad
As I mentioned a small Thanksgiving again this year up north. I’ll make my traditional cranberries as well as a non brandied version. I’m also planning on making some sourdough bread (maybe the Cranberry Swirl Sourdough I shared on Instagram) and my Pumpkin Pie Peanut Brittle Cups as well as another batch of Cast Iron Cranberry Crisp this week.
I hope you all have a wonderful Thanksgiving with family and friends.
First though today is Meatless Monday and I look forward to seeing what’s happening in your kitchen and hope you link up with me and my co-host Deborah and share! I also hope you check out and are inspired by the recipes linked up below.
|Prep Time||20 minutes|
|Cook Time||5 minutes|
main dish servings
- 2 heads romaine lettuce
- 5-6 oz spring mix
- 1 large English cucumber
- 2 Granny Smith apples
- 1/2 c dried cranberries
- 1/2 c Candied Maple Pecans, recipe below
- 1 c crumbled blue cheese or feta (Dairy Free Feta)
- 1/4 c lime juice
- 1/4 c extra virgin olive oil
- 2 TBSP honey, sub bee free honey or agave for vegan
- 1/2 tsp sea salt
- pinch black pepper
Apple Cranberry Maple Pecan Salad
Honey Lime Dressing
- If using the Dairy Free Feta you will need to prepare it ahead of time.
- Prepare the Candied Maple Pecans and let cool while preparing the rest of the salad.
- Make the Honey Lime Dressing my shaking or whisking all the ingredients together. Both the Candied Maple Pecans and dressing can be made ahead of time. Just store the dressing in the refrigerator.
- Peel the English cucumber, slice, and cut the slices in half.
- Slice and core the apples and cut into chunks.
- Assemble one big salad or individually tossing together romaine, spring mix, cucumbers, apples, cranberries, dressing, and cheese. Roughly chop the Candied Maple Pecans and sprinkle on top.
- 1 TBSP coconut oil
- 1/4 c pure maple syrup
- 2 c Pecan Halves
- pinch of cinnamon
- Line a baking sheet with parchment paper.
- In a cast iron skillet over medium heat melt the coconut oil. Once melted stir in maple syrup with a wooden spoon or spatula until it starts to bubble and get kind of foamy looking.
- When it starts to bubble and get a lighter color and look kind of foamy, takes about 2 minutes, add in the pecans.
- Stir pecans gently to coat.
- Sprinkle with a pinch of cinnamon and give them one last mix.
- Pour and spread the pecans out on the prepared baking sheet.
- Let cool for a few minutes before enjoying.
- If placing in a container let them cool completely before putting in a sealed container.
|Prep Time||20 minutes|
|Passive Time||3 hours, divided|
- 200-220 g extra firm tofu (1/2 a package or one brick in most packages)
- 1 TBSP white miso or chickpea miso paste
- 1/2 lemon, juiced
- 3 TBSP apple cider vinegar
- 1 TBSP extra virgin olive oil
- 2 TBSP water
- 1 TBSP nutritional yeast
- 1/4 tsp granulated garlic
- 1/2 tsp sea salt
- pinch black pepper
- Press water out of tofu. Place tofu between paper towels and put something heavy on top. Let it sit for at least an hour. You can also do this overnight in the refrigerator.
- Prepare marinade. Whisk together every ingredient in a bowl until nice and even.
- Cut tofu into small cubes and add to a jar or an air-tight container. Add marinade and shake to mix together.
- Place jar in fridge and let tofu marinade for at least 2 hours.
- Enjoy within 2 days.
Apple Cranberry Maple Pecan Salad great for a simple healthy dinner or your holiday table! #MeatlessMonday Click To Tweet
Like it, PIN it for later!
Great flavors for this week! and a nice fresh salad is perfect with all the decadence to come!
Apples, blue cheese and pecans are my jam! Love the combo always. Have a very happy Thanksgiving
Cassidy @ Cassidy’s Craveable Creations
I get stuck making the same salad, but this one looks like a nice of change of pace with lots of yummy flavors going on. I’ll have to try it!!!
Hmm, I’ve done tofu feta on pasta salads, but not on green salad. I love this idea and the fall flavors. Might need to swap the romaine for another green right now though!
What an awesome fall salad! I’ll def need to make this next week 🙂 Perfect for a healthy lunch.
Love everything about this salad! It screams the best of fall flavors!
Erin Dee recently posted…Sauteed Apples (naturally vegan, paleo, gluten-free)