Best Salad Dressing To Compliment Apricot, Pecan And Goat Cheese

A salad with apricots, pecans, and goat cheese is a delightful combination of flavours and textures. The apricots provide a burst of sweetness, the pecans add a satisfying crunch, and the goat cheese brings a creamy tang. To elevate this salad, a well-chosen dressing is key. A popular choice is a maple-balsamic dressing, which complements the other ingredients with its perfect balance of sweet and tangy flavours. For a hint of spice, a curried apricot dressing can be a unique and tasty option. Alternatively, a simple balsamic vinaigrette or a champagne vinaigrette can also work well, adding a touch of acidity to round out the flavours.

Apricot dressing with goat cheese and pecans

This is a simple, quick, and versatile recipe that can be used as a salad dressing, sandwich sauce, or even a glaze for grilled meats. It's perfect for summer barbecues and quick weeknight meals, and its unique flavour will impress your guests.

Ingredients

• 1 jar apricot preserves
• 3 tablespoons red onion, minced
• 1 lemon, large, juiced
• 1 teaspoon curry powder
• 1/4 teaspoon black pepper
• 1/4 cup red wine vinegar

Optional Ingredients for Variations:

• Spicy: Add chilli pepper flakes.
• Sweet: Add a tablespoon of honey and a pinch of ground cinnamon.
• Kid-friendly: Substitute a teaspoon of onion powder for the red onion to tone down the spice.

Method:

Combine the jar of apricot preserves, minced red onion, curry powder, red wine vinegar, lemon juice, pepper, and salt (optional) in a blender. Pulse until the mixture is very smooth. Transfer the apricot dressing to an airtight container and store it in the refrigerator.

Serving Suggestions:

• Salad: Drizzle the apricot dressing over a leafy green salad with goat cheese and pecans.
• Sandwich: Spread the dressing on a baguette sandwich with chicken and goat cheese.
• Chicken Salad: Marinate grilled or roasted chicken in the apricot dressing and serve over mixed greens.
• Flatbread: Spread the dressing over flatbread, top with sautéed red onions, goat cheese, and arugula, then bake.
• Glaze: Use the apricot dressing as a glaze for grilled meats like salmon or pork chops.
• Pasta Salad: Mix the dressing with cooked pasta, cherry tomatoes, cucumbers, and feta cheese for a tangy pasta salad.

Storage:

The apricot dressing can be stored in an airtight container in the refrigerator for up to two weeks. However, always check for any signs of spoilage before using. Freezing is not recommended as it can affect the texture and flavour.

Maple-balsamic dressing with pears and candied pecans

This salad is a delightful mix of flavours and textures. It combines juicy pears, candied pecans, tangy dried cherries, and creamy goat cheese, all drizzled with a luscious maple-balsamic dressing. It's a perfect salad for Thanksgiving and Christmas celebrations, but it's also too delicious to be saved just for special occasions.

Ingredients:

• 5 ounces of mixed gourmet/spring greens
• 1 pear (such as d'Anjou), cored and chopped (to equal about 1 1/4 cups)
• 1 cup glazed, candied pecans
• 2/3 cup dried cherries (or cherry-flavoured Craisins)
• 4 ounces crumbled goat cheese
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons pure maple syrup
• 1 tablespoon olive oil
• 1/2 teaspoon smooth Dijon mustard
• A pinch (about 1/16 teaspoon) kosher salt

Method:

Place the greens in a large serving bowl (or divide among individual salad plates). Sprinkle the pears, pecans, cherries, and goat cheese over the top of the greens.

For the dressing, whisk together the balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified. Dress the salad just before serving, or pass the dressing at the table.

Tips:

• Firmer pears work best for this recipe. D'Anjou is a good choice, but you can use your favourite variety or whatever looks most juicy and flavoursome at your market.
• You can make your own candied pecans or buy them ready-made.
• The dressing can be made a day or two in advance and kept covered in the refrigerator.
• If you're short on time, you can buy pre-crumbled goat cheese to save a few minutes.
• This salad is loaded with toppings, but feel free to tweak the proportions to suit your taste.
• If you're serving the salad buffet-style, it's best to add the dressing just before serving to prevent the greens from wilting.
• When pre-dressing the salad, you may want to reserve some of the dressings and offer it on the side, as some people prefer their salads more lightly dressed than others.

Apple cider vinaigrette with apples and maple pecans

This salad dressing is a perfect combination of sweet and tangy flavours, with a refreshing apple cider twist. It is an ideal autumn salad, but delicious any day of the year and can be served as a side or a main.

Ingredients:

• Olive oil
• Apple cider vinegar
• Maple syrup
• Dijon mustard
• Salt and pepper
• Spring lettuce mix or baby spinach
• Sweet, crisp apples (gala, fuji, honey crisp, red delicious, etc.)
• Toasted pecans or walnuts
• Goat cheese or feta cheese
• Dried cranberries
• Bacon or ham
• Red onion

Method:

• Make the dressing by mixing all the ingredients in a bowl or blending them in a mason jar.
• Chop and slice the apples, onions, and bacon.
• Toast the pecans or walnuts.
• In a large bowl, layer the lettuce, apples, pecans, cheese, cranberries, bacon, and onions.
• Drizzle the dressing over the salad and toss to coat.

Tips:

• Chill the dressing in the fridge or freezer before serving for a thicker consistency.
• Slice the red onions very thinly for a more enjoyable texture.
• Chop the apples just before serving to prevent browning.
• Dress the salad just before serving to avoid wilting.
• Set aside some of the toppings to sprinkle on top for a better presentation.

This salad is a wonderful combination of flavours and textures, with the sweetness of the apples and maple syrup, the tanginess of the cheese and vinaigrette, and the crunch of the toasted nuts. It is a refreshing and vibrant dish, perfect for any occasion.

Champagne vinaigrette with arugula and apricots

This salad is a delightful combination of flavours and textures, with the peppery arugula, sweet apricots, and salty pistachios or feta cheese. The champagne vinaigrette is a simple yet elegant dressing that adds a crisp and fresh flavour to the salad.

Ingredients:

• 2 teaspoons Dijon mustard
• 1 tablespoon champagne vinegar
• 2 tablespoons olive oil
• 1/8 teaspoon dried thyme leaves
• 4 cups baby arugula, washed (2 ounces)
• 1/2 medium apple, cored and sliced into thin strips or julienned (2 1/2 ounces)
• 1/4 cup dried apricots, diced (1 1/2 ounces)
• 1/4 cup crumbled feta cheese or pistachios

Instructions:

In a small bowl, whisk together the mustard, vinegar, and olive oil. Stir in the dried thyme. In a large salad bowl, combine the arugula, apple, apricots, and cheese or pistachios. Pour the dressing over the salad and toss to combine.

Tips:

This salad can be made into a meal by adding sliced chicken or garbanzo beans. For a vegetarian option, the feta cheese adds a nice salty contrast to the sweetness of the apricots and apple. If you prefer a nutty flavour and texture, the pistachios are a great option.

The champagne vinaigrette is very versatile and can be used on other salads or as a marinade for fish. It pairs well with peppery arugula, mild spinach, asparagus, fennel, and avocado.

Variations:

For a brighter, citrusy flavour, add fresh orange juice and a little more honey or maple syrup to the vinaigrette. This variation is especially good on salads with herbs and tender lettuces, as the vinaigrette enhances their natural sweet and earthy flavours without overwhelming them.

Storage:

The vinaigrette can be made ahead and stored in an airtight container in the refrigerator for up to a week.

Balsamic vinaigrette with cranberries and pecans

Ingredients

• 1/4 cup balsamic vinegar
• 1 tablespoon dried cranberries, finely chopped
• 1 teaspoon white sugar
• 1 teaspoon Dijon mustard
• 1 clove garlic, peeled and smashed
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup extra-virgin olive oil
• 1 cup candied pecans

Method

• Whisk the vinegar, cranberries, sugar, mustard, garlic, salt, and pepper together in a bowl until the sugar and salt are completely dissolved.
• Stream the olive oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.
• Toss the dressing with your desired salad ingredients and top with candied pecans.

Tips

• You can substitute dried cherries or raspberries for the cranberries.
• This dressing pairs well with a variety of salad ingredients, such as spring mix, spinach, red onion, dried cranberries, and goat cheese or feta.
• For a sweet crunch, try adding candied pecans to your salad.

Frequently asked questions