Recipes // Salads // Escarole and Apple Salad

Escarole and Apple Salad

4 to 6 servings
  • 1 cup pecans

For The Dressing:

  • ½ cup plain yogurt
  • 1½ tablespoons pure maple syrup
  • ½ teaspoon sherry vinegar
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 1 head escarole, cored and coarsely chopped
  • 1 Granny Smith apple, halved, cored, and thinly sliced
  • 1 red onion, halved and thinly sliced
  • ¹⁄³ cup finely chopped fresh mint
  1. Spread the pecans in a large dry skillet and toast over medium heat for 5 to 7 minutes, stirring and watching carefully so they do not burn. Transfer to a plate to cool.
  2. To make the dressing: Combine all the ingredients in a small bowl and mix well.
  3. Combine the escarole, apple, pecans, and onion in a large serving bowl. Toss with the dressing, sprinkle with the mint, and serve.
Featured Recipes

Personally Yours

Marketplace Recommendations