Apple Pecan Salad With Cranberry Vinaigrette

• 1/4 cup chopped pecans
• 2 tablespoons maple syrup (or 1/8 cup brown sugar mixed with 2 tsp. water)
• 1/8 teaspoon cinnamon
• 1 tablespoon fresh cranberries (or frozen, may use dried craisins if you like)
• 1 tablespoon golden raisin
• 2 tablespoons balsamic vinegar
• 1/4 cup red onion, chopped
• 2 teaspoons brown sugar
• 1 1/2 teaspoons Dijon mustard
• 1/2 cup extra virgin olive oil
• salt and pepper
• 5 cups mixed salad greens, rinsed and dried
• 1 fuji apple, cored and chopped (or try Pink Lady or Gala)
• 2 tablespoons fresh lemon juice
• 1 tablespoon water

1. Preheat the oven to 350 degrees F.
2. Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon.
3. Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted.
4. In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
5. Gradually whisk in olive oil, and season with salt and pepper.
6. Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad.
7. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
8. Sprinkle with pecans, and serve.

pecans, maple syrup, cinnamon, fresh cranberries, golden raisin, balsamic vinegar, red onion, brown sugar, mustard, extra virgin olive oil, salt, mixed salad greens, fuji apple, lemon juice, water

Taken from www.food.com/recipe/apple-pecan-salad-with-cranberry-vinaigrette-243372 (may not work)