Waldorf Cobb Salad with Apple-Sorghum Vinaigrette

September 25, 2013

A delicious fall salad topped with apple-spiced pecans and a tasty apple-sorghum vinaigrette.

For the spiced pecans:
1/2 cup apple juice
1/2 cup pecan halves
1 Tablespoon sugar
1/4 teaspoon pumpkin pie spice
dash of salt and pepper
For the salad:
1 large apple, diced (I used Arkansas Black)
juice of 1/2 lime
1 avocado, chopped
1 bunch green leaf lettuce, chopped
1 cup fresh tomatoes, diced
1/2 cup white cheddar cheese, shredded
1/4 cup Blue cheese
For the vinaigrette:
1 Tablespoon parsley, chopped
2 Tablespoons cider vinegar
2 Tablespoons olive oil
2 Tablespoons apple juice
1 1/2 large basil leaves
1/2 teaspoon honey
1 teaspoons sorghum (or use molasses)
1/4 teaspoon kosher salt
1/2 teaspoon spicy brown mustard
1/8 teaspoon ground cinnamon
1 green onion, white part only
pinch black pepper

1. For the pecans: Soak pecans in 1/2 cup apple juice for 15 minutes. Drain. Toss with sugar, pumpkin pie spice, salt, and pepper. Place pecans on a parchment lined baking sheet. Bake in a preheated oven...
See the full directions on my site

Nutritions

Calories
887

Sodium
1186mg
49% DV

Fat
49g
76% DV

Protein
34g
68% DV

Carbs
79g
27% DV

Fiber
14g
56% DV