Ingredients
For the Dressing:
-
1/4 cup red wine vinegar
-
1/2 cup olive oil
-
1 clove garlic, minced
-
1 teaspoon dijon mustard
-
1 teaspoon granulated sugar
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
For the Pecans:
-
1 cup pecan halves
-
1/3 cup granulated sugar
-
Pinch cayenne pepper (optional)
-
Pinch salt
For the Salad:
-
1 cup finely shredded Asiago cheese
-
3 cups spiralized carrots (about 4 medium carrots)
-
3 cups spiralized cucumber (1 large English cucumber)
-
2 medium apples, thinly sliced
-
3 cups baby spinach (or spinach/arugula mix)
-
1 cup dried cranberries
Instructions
-
Make the Dressing:
In a small jar or bowl, whisk together red wine vinegar, olive oil, garlic, dijon mustard, sugar, salt, and pepper. Refrigerate until ready to use. -
Prepare Candied Pecans:
Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8–10 minutes. In a skillet over medium-low heat, melt the sugar with cayenne and salt, stirring constantly until it liquefies. Toss in the toasted pecans, coat evenly, and spread them on parchment paper to cool. -
Bake Asiago Crisps (Optional):
Increase oven temperature to 425°F (220°C). Place grated Asiago cheese on parchment paper in 2-inch circles. Bake for 9–10 minutes until golden and crisp. Let cool. -
Assemble the Salad:
In a large mixing bowl, combine spiralized carrots, cucumbers, sliced apples, baby spinach, and dried cranberries. -
Add Dressing & Toppings:
Toss salad with the prepared dressing. Add chopped candied pecans and garnish with Asiago crisps just before serving.
Notes
-
To prevent apples from browning, toss them in lemon juice.
-
Make the dressing and candied pecans a day ahead for quick assembly.
-
Store dressing separately to keep salad crisp if preparing in advance.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Method: Tossing
- Cuisine: American, Healthy
- Diet: Vegetarian