Escarole Salad with Apples, Blue Cheese and Pecans

Name: Escarole Salad with Apples, Blue Cheese and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces pecans, coarsely chopped (1 1/2 cups); 3 tablespoons apple cider vinegar; 1 tablespoon minced shallot; 1 teaspoon Dijon mustard; 1 teaspoon sugar; 1/4 cup canola oil; 2 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground pepper; One 1 1/2-pound head of escaroledark green leaves discarded, remaining leaves torn into bite-size pieces; 5 celery ribs, halved lengthwise and thinly sliced crosswise; 2 Pink Lady or Honeycrisp appleshalved, cored and sliced inch thick; 1/2 pound Point Reyes or Maytag blue cheese, crumbled (2 1/4 cups)

Servings: persons

6 ounces pecans, coarsely chopped (1 1/2 cups)
3 tablespoons apple cider vinegar
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 cup canola oil
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
One 1 1/2-pound head of escaroledark green leaves discarded, remaining leaves torn into bite-size pieces
5 celery ribs, halved lengthwise and thinly sliced crosswise
2 Pink Lady or Honeycrisp appleshalved, cored and sliced inch thick
1/2 pound Point Reyes or Maytag blue cheese, crumbled (2 1/4 cups)

1
Preheat the oven to 375 and spread the pecans in a pie plate.
2
Bake for 10 to 12 minutes, until the pecans are lightly browned.
3
Let cool.
4
Meanwhile, in a large bowl, whisk the vinegar with the shallot, mustard and sugar; let stand for 10 minutes.
5
Whisk in the canola and olive oils and season the vinaigrette with salt and pepper.
6
Add the escarole, celery, apples and toasted pecans to the vinaigrette and toss to coat thoroughly.
7
Season the salad with salt and pepper and transfer to a platter.
8
Scatter the crumbled blue cheese on top and serve.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces pecans, coarsely chopped (1 1/2 cups), 3 tablespoons apple cider vinegar, 1 tablespoon minced shallot, 1 teaspoon Dijon mustard, and more.

Yes, Escarole Salad with Apples, Blue Cheese and Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Escarole Salad with Apples, Blue Cheese and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions