Grilling season is almost over in my neck of the woods, but there’s still a little bit of time to cook outdoors. And if you’ve been looking for a way to liven up your grilling game, then you’ve come to the right place. This Old Bay chicken recipe is a great way to add a little zest to your outdoor cooking. It’s a classic, and it’s sure to be a crowd-pleaser.

After making my own Old Bay seasoning recipe, I had a lot of the spice mix on hand. So of course I had to come up with a recipe highlighting the rub. Though it traditionally goes with seafood, I wanted to branch out with a different protein option.

Old Bay seasoning is a classic spice mix that adds a unique flavor to any dish. It is the perfect addition to any grilled dish and can take your favorite chicken recipe from average to extraordinary. The combination of flavors in the seasoning make it a perfect fit for a lot of grilling recipes. Try my recipe below for the delicious flavor of Old Bay chicken that will take your grilling game to the next level.

Ingredients for Old Bay Chicken

To get that perfect, juicy, flavorful chicken that will have your mouth watering, you have to start with great ingredients.

First and foremost, you’ll need some chicken. You can use whatever cut of chicken you prefer. I went with boneless skinless chicken breast because it is what I had on hand. Chicken thighs are also quite popular and will lend a more robust chicken flavor that will also be less likely to dry out on the grill.

Next, you’ll need some Old Bay seasoning. If you don’t have any in your pantry, you can find it in most grocery stores or buy it online. Using my recipe you can also make your own Old Bay seasoning. We’ll add some brown sugar and paprika in with the Old Bay seasoning to make a simple dry rub.

But the dry rub will stick best if we start with a wet rub.

Some olive oil, Dijon mustard, lemon juice, and hot sauce mixed together will work. This creates a binder that helps the seasoning mix actually stick to the chicken.

That’s all you need to make some delicious grilled Old Bay chicken. Now let’s move on to the next step and see how to put all these ingredients together.

Coating and Topping the Chicken

Now that you have the perfect ingredients for your Old Bay chicken, it’s time to get the prep work done! When making this recipe you’ll want to preheat the grill just before you start mixing together the wet and dry rubs.

First, we’ll mix the wet ingredients together, and then separately we’ll mix the dry ingredients. In a small bowl combine the olive oil, mustard, lemon juice, and hot sauce. Stir together until well combined.

In another bowl, add the brown sugar, Old Bay seasoning, and paprika. Mix them together until there are no longer any clumps or pockets of separate ingredients.

Coat the chicken with the wet rub first, making sure to cover all sides of the meat. Then sprinkle the dry rub over both sides of the chicken, pressing in to make sure it is held on with the wet rub and won’t just fall right off.

I like to make a little coating station using a baking sheet to have a lot of room for spreading the rubs on the chicken without spilling things everywhere.

The chicken is ready for the grill.

Best Way to Grill Chicken

With the chicken all dressed up, let’s get to grilling! Hopefully, you’ve already fired up the grill to medium-high heat and it is hot and ready to go. Check out my Top 10 Grilling Tips post for more helpful hints when planning to grill.

Once the grill is hot, carefully place the chicken onto the grates and let it cook for about 6 to 9 minutes per side.

I like using tongs to flip the chicken so that you don’t damage the coating we worked so hard for.

1. Preheat the grill to medium-high heat
2. Marinate and season the chicken
3. Carefully add the chicken to the hot grill
4. Cook about 6-9 minutes per side, turning once
5. Remove the chicken when it reaches 165°F (74°C) internally
6. Let the chicken rest for 5 minutes before serving

I highly recommend using a meat thermometer to check internal chicken temperature. It is especially helpful if you aren’t used to grilling chicken. It takes a lot of the guesswork out of things. Here’s the thermometer that I use.

Also, note that any type of grill will work as long as it can cook hot and fast. This isn’t a low-and-slow kind of meat like pulled pork.

What to Serve with Old Bay Chicken

Now for the side dishes.

A dish so flavorful and fragrant deserves equally delicious accompaniments, and the options are endless. From classic sides to unique twists, you can really let your culinary creativity flow when creating the perfect plate.

I would recommend some kind of vegetable and some kind of starch. But it can also go well with any fresh summer fruit – especially watermelon.

For the vegetable try the following:

• Grilled Poblano Corn Salsa
• Garlic Butter and Basil Snow Peas
• Homemade Guacamole

For the starch, you may want to check these out:

• Bacon Chive Potato Salad
• Homemade Comfort Food Mac and Cheese
• Pesto Pizza Pasta Salad
• Pillowy Soft Puffy Pita

No matter what you decide to serve with your Old Bay chicken, one thing’s for sure: you’ll be sure to satisfy your hungry guests.

Ways to Use Leftover Old Bay Chicken

Who said leftover chicken had to be boring? With a few creative ingredients, you can transform leftovers into a delicious meal.

If you have some cooked Old Bay chicken leftovers, try using them to make a tasty soup. A simple chicken noodle soup, a southwest chicken tortilla soup, or a hearty chicken and lentil soup would all be great contenders for leftovers.

This grilled chicken recipe would also be perfect for making chicken salad. My recipe calls for shredded rotisserie chicken, but the flavor this Old Bay chicken would bring is amazing.

Don’t forget about pizza! Try this chicken on my white chicken and bacon pizza.

Grilling with old bay chicken is a surefire way to add a zesty kick to your summer cookouts. The combination of the seasoning’s flavors with the smoky flavors of the grill makes for a culinary delight. With the right ingredients, coating, and grilling technique, you can create a delicious and unique dinner that your friends and family will love.

So, go ahead and spice up your next grill session with some zesty Old Bay chicken.

How did yours turn out?

I’d love to hear when you try out this grilled Old Bay chicken! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Zesty Grilled Old Bay Chicken

Recipe by Marc PetersonCourse: Lunch, Dinner, MainDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Jump into summer with grilled zesty Old Bay chicken – a delicious new way to spice up your summer grilling game!

Ingredients

• 6 boneless skinless chicken breasts or chicken thighs

• 3 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1/2 tablespoon lemon juice

• 2 teaspoons hot sauce

• 2 tablespoons brown sugar

• 1 and 1/2 tablespoons Old Bay seasoning

• 1/2 tablespoon smoked paprika

Directions

• Preheat the grill to medium-high heat
• Make the wet rub: In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and hot sauce until well combined
• Make the dry rub: In a separate bowl, combine the brown sugar, Old Bay seasoning, and smoked paprika
• Now, evenly coat each piece of chicken with the wet rub mixture
• Next, generously sprinkle the dry rub on the chicken until all of it is covered with the seasonings
• Place the prepared chicken on the grill grates and cook for about 6-9 minutes per side (depending on how thick the chicken is) until it reaches 165°F (74°C) internally; don’t forget to turn the chicken occasionally to achieve that perfect, even cooking on all sides

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The post Spice Up Your Grill Game with Zesty Old Bay Chicken appeared first on Do You Roux?.

There’s a reason that the spice trade has dominated certain trade routes since basically the beginning of time (i.e. as early as the 10th millennium BC): flavor. Spice mixes can deliver so much punch to the food that they season. And Old Bay seasoning packs a unique flavor that has stood the test of time.

Well, I’m here to spill the secrets. While you can find Old Bay in grocery stores across the nation, there’s something deeply satisfying about creating your own blend from scratch. Not only does it allow you to tailor the flavor to your liking, but the process itself is a delightful journey into the world of spices and seasonings.

This blend has become a pantry staple for chefs and home cooks alike. In this post, I’ll break down the core ingredients that define Old Bay’s signature taste and share a recipe that ensures your spice blend achieves the perfect equilibrium of flavors.

I clearly love making my own spice mixes – see my jerk seasoning, blackened seasoning, or homemade rub on pulled pork. I think it helps to better understand spices, herbs, and flavors. Learn what goes well together and find out specifically which seasonings you like most to use in the future.

Prepare to elevate your dishes to new heights with this homemade Old Bay Seasoning mix.

What is Old Bay Seasoning Spice Mix?

Originally created as ‘Delicious Brand Shrimp and Crab Seasoning’ for the Baltimore Spice Company, Gustav Brunn created the mix to sell after founding the company. This unique blend of spices was created in 1939 after he emigrated with his family from Germany to the Baltimore, Maryland area in the United States.

The mix was later renamed Old Bay after the passenger ship line Old Bay Line that traveled the Chesapeake Bay from Baltimore to Norfolk, Virginia.

The blend of spices has a unique savory saltiness that is balanced out with hints of sweetness and spicy heat.

Since it was originally branded as a shrimp and crab seasoning, Old Bay is forever connected to seafood. Crab cakes, seafood boils, steamed shrimp…

But Old Bay is a versatile seasoning that can be used in a variety of ways, as we’ll soon discover.

What is the Secret Ingredient?

What makes Old Bay so special?

Though it’s a blend of many spices and herbs (16 in our case!), there’s one main unique ingredient that binds them all together and creates the iconic flavor we know and love.

That secret ingredient is something called celery seed. Unsurprisingly, celery seed tastes a lot like celery. But a bit more concentrated and with more earthy bitterness that can sometimes be spicy feeling.

However, the real secret to making Old Bay Seasoning is in the proportions. You can’t just throw all the ingredients together and expect to get the same flavor. It’s the subtle combination and balance of the seasonings that make the difference.

Use too much or too little of any one ingredient and it can dramatically change the end result.

All the Spices in Old Bay Seasoning

So we know there’s celery seed. But what else goes into making the unique spices and seasonings of Old Bay?

Of course, we include some kosher salt in the mix. Salt really brings out the flavors of everything else and

Old Bay seasoning boasts a captivating blend of spices and herbs, each contributing distinct characteristics to its unique flavor profile. For simplicity, I’ll categorize them into several flavor groups:

Herbal and Earthy Notes: Dried bay leaves and paprika, especially the smokiness from smoked paprika, introduce a subtle woodsy freshness and a rich, earthy quality to Old Bay.

Tangy Kick: Mustard powder provides a mild, tangy kick that adds depth and complexity to the blend.

Heat and Spice: Black pepper, red pepper flakes, and white pepper collectively deliver a balanced level of spiciness, providing the subtle kick of Old Bay.

Warmth and Complexity: Cinnamon, cloves, allspice, nutmeg, and ginger combine to create a warm, complex flavor profile that infuses the seasoning with layers of sweet and spicy notes.

Light Citrusy and Floral Sweetness: Cardamom and coriander bring a delightful citrusy, slightly sweet, and floral quality to Old Bay, enhancing its aromatic characteristics.

As you can see, Old Bay seasoning is a masterful fusion of spices and herbs, each contributing a unique essence to the overall flavor profile. The precise proportions and careful blending of these ingredients are the keys to achieving the beloved, perfectly balanced taste of Old Bay.

So, there you have it – all the spices and ingredients that make up Old Bay seasoning.

Getting the Perfect Balance

When it comes to flavor, it’s all about getting the perfect balance. Think of it like a game of Jenga: the goal is to stack the pieces just right to create a beautiful and delicious tower of flavor. It’s not easy, but if you focus on the right spices and ingredients, you can make it happen.

For starters, try making the mix with the ratios as suggested in the recipe below. Then use it and taste it in a few dishes. Try to get a feel for the flavor and what you do and don’t like about it.

Think especially about the general flavor groupings I made in the section above. Also, take into account any spices you just aren’t a fan of.

Then it’s time to make your own adjustments as you see fit. Don’t like the heat? Take out some of the red pepper flakes. Not a fan of the smokiness? Pull back on the smoked paprika. Cutting back on sodium? Lose some of the salt.

Make it your own, that’s one of the best parts of making homemade spice mixes.

Blending or Grinding the Spice Mix

The goal is a cohesive mix of spices. Not just a jumbled hodge-podge of loosely layered powders.

So it is time to take all of our ingredients to a blender or spice grinder.

I use a small nutribullet blender when mixing together my spice mixes because it is what I have on hand. I’ve been interested in but never pulled the trigger on buying a spice grinder so I can’t really speak to their effectiveness. Let me know if you’ve used one before and if it produces much different results than a blender.

When blending the spice mix, it’s important to remember that you don’t want to overmix it. The idea is to combine the spices without crushing them too much. Overmixing can cause the flavors to become muted.

The best way to accomplish this is with short bursts or pulsing of the blender/grinder. Pulse the seasoning mix 5 to 8 times until everything has combined into a homogenous mix. The main thing to look out for is the bay leaves to make sure they have fully broken down with everything else.

Once it’s mixed together, store it in an airtight container. You may want to label it with the name of the mix as well as the date it was made.

Using the Old Bay Seasoning Spice Mix

With the Old Bay seasoning mixed together, it’s time to start putting it to use.

As noted above, it has historically been used with seafood. But seafood is just the beginning – especially if you ask anyone from the Chesapeake Bay area.

Try it with any of the following:

• Grilled Old Bay Chicken
• Topping any steamed seafood
• Simple Crab Cakes
• Popcorn topping
• Fries and potato wedge topping
• Old Bay Aioli for dipping

Old Bay seasoning is a great way to add a little bit of something extra to your meals. It can take a dish from ordinary to extraordinary. And the best part? You can use this seasoning on almost anything! So go ahead and add some Old Bay seasoning to your food and enjoy its delicious flavor.

How did yours turn out?

I’d love to hear when you try making homemade old bay seasoning! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Old Bay Seasoning Spice Mix

Recipe by Marc PetersonCourse: Spices, Sauces and Condiments, SeasoningsDifficulty: Easy

Servings

20

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Discover the perfectly blended spice mix for your culinary creations – learn the secret to homemade Old Bay seasoning!

Ingredients

• 8 dried bay leaves

• 2 tablespoons kosher salt

• 1 and 1/2 tablespoons celery seed

• 1 tablespoon smoked paprika

• 1 and 1/2 teaspoons mustard powder

• 1 teaspoon ground black pepper

• 1 teaspoon paprika

• 1 teaspoon red pepper flakes

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground white pepper

• 1/4 teaspoon ground coriander

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground allspice

• 1/8 teaspoon ground cardamom

Directions

• Combine all of the ingredients in a small blender or spice grinder and pulse 5 to 8 times until well combined and the bay leaves are broken down
• Put your spice mix into an airtight container and keep it in a cool, dry place

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The post The Secret to Perfectly Balanced Old Bay Seasoning Spice Mix appeared first on Do You Roux?.

I’ve always been a little wary of potato salads. First off, throw the word salad into something and I already have my guard up. But I think it mostly comes down to not knowing what exactly is in it. Then I had a delicious warm side potato salad at The Ranch at Las Colinas.

Theirs was a warm potato salad with whole grain mustard that I just found divine. Unfortunately, it appears to no longer be on the menu. So clearly, I had to make my own version.

This scrumptious potato salad is made with baby red potatoes, smoky bacon, chives, and a tasty, tangy dressing. It’s perfect for a summer BBQ, or as a side dish for any occasion.

Prepare to embark on a flavor-packed journey that marries the classic comfort of potato salad with the savory indulgence of crispy bacon and the vibrant freshness of chives. This delicious bacon chive potato salad recipe combines simple ingredients to create a dish that’s both satisfying and irresistible.

The best part? It’s incredibly easy to make, making it an ideal addition to your kitchen. So, let’s get cooking.

What Ingredients Are in Potato Salad?

As with all recipes, it all starts with the right ingredients. So, what do we need for this potato salad?

Creating the perfect potato salad is an art that involves the careful selection of ingredients, each contributing to the medley of flavors and textures. In our bacon chive potato salad recipe, the following key components join forces to craft a tantalizing dish:

• Baby Red Potatoes: These tender gems provide a creamy yet firm texture, an ideal base for the salad. Other potato types can be used, but these tend to work best here.
• Shallot and Garlic: Shallots lend a gentle onion-like sweetness, while garlic adds a savory depth that elevates the overall profile.
• Fresh Herbs: Aromatic chives, parsley, thyme, and dill infuse the salad with fresh herbaceous flavors.
• Lemon Juice and White Wine Vinegar: Zesty lemon juice adds brightness, and vinegar adds its signature tang.
• Crispy Bacon: It’s bacon. Delicious bacon. Crumbled bacon introduces smoky, savory richness.
• Creamy Dressing: A velvety combination of mayo, sour cream, and olive oil forms a luscious base.
• Whole Grain Mustard: Packed with flavor and texture from the whole grains.
• Seasonings: Black pepper and salt enhance the overall taste, ensuring a well-balanced flavor profile.

All of these ingredients combine to make a wonderfully creamy and flavorful potato salad that is sure to be a hit at any gathering. Each element has a role to play, resulting in a potato salad that’s more than just the sum of its parts.

Prep and Boil the Potatoes

To begin creating this delicious dish, we need some cooked potatoes.

Start by giving the small red potatoes a thorough wash, ensuring they are free from dirt and debris. A gentle scrub with a vegetable brush can help remove anything stubborn clinging to the skin.

Next, chop the small red potatoes into bite-sized pieces. If you have baby red potatoes you can usually just quarter them to get a decent size, otherwise, just chop the potato into 1/2 to 1-inch pieces. Consistency in size helps with even cooking.

Now it’s time to get them boiling! Place a large pot of water over high heat to get the water to a boil. Add in 2 tablespoons of salt to help season the potatoes as they boil.

When the water begins to boil, reduce the heat to medium-high and carefully place the prepared potatoes into the pot. let the potatoes boil for about 10 to 15 minutes. The goal is fork-tenderness, where a fork can effortlessly pierce through the potato without much resistance.

With the potatoes cooked to perfection, transfer them to a colander to drain. Remember that overcooking the potatoes can lead to a loss of texture, so keep a watchful eye and aim for that ideal balance between tenderness and firmness.

Prep the Dressing

While the water heats up and the potatoes are boiling, it is time to prep the dressing. We need the dressing ready to go because it will go on the potatoes when they are still hot from the water. This is a warm potato salad recipe.

Get out a large mixing bowl in which we can mix together the whole potato salad.

Start chopping and mincing all of the fresh ingredients – shallot, chives, garlic, parsley, thyme, and dill. Cut and juice the lemon.

Now we’ll add all of our ingredients into the large mixing bowl (except for the potatoes… since they’re still cooking). Add in everything we just cut along with the mayo, sour cream, olive oil, vinegar, mustard, bacon, pepper, and remaining salt.

Stir everything together until well combined. Make sure to scrape the bottom and to ensure there are no pockets of unmixed ingredients. Hopefully, you’ll have this ready to go before the potatoes have finished cooking so that everything can come together quickly once the potatoes are drained.

Mix Together the Potato Salad

With the perfectly boiled baby red potatoes and the creamy dressing ready, it’s time for the final step. Mixing everything together is a straightforward yet crucial step.

I highly recommend doing it while the potatoes are still hot. If you’re really not into that, then you can wait for the potatoes to cool off and you can also chill the salad before serving it. I just happen to think that it is great served warm. Possibly because that’s how the one from the restaurant this was based on was served.

Using a large spoon or spatula, gently mix the together the potatoes and the dressing. The goal is to evenly distribute the potatoes in the dressing without overmixing and breaking the potatoes. The result should be a salad that’s beautifully coated and inviting.

Taste a small portion of the salad and adjust the seasoning if needed. You can add a pinch more salt, pepper, or even a squeeze of lemon juice to enhance the flavors according to your preference. And you can get fancy with it and top it with some more crumbled bacon and chives

What to Serve with Potato Salad

Now that you know how to make the perfect potato salad, let’s talk about what to serve with it. Whether you’re enjoying a picnic at the beach or a backyard barbecue, there’s a variety of dishes you can pair with your potato salad to create a truly memorable meal.

When it comes to pairing other sides with our bacon chive potato salad, you have a world of options to choose from. Consider these delectable choices:

• Grilled Poblano Corn Salsa
• Watermelon Feta Mint Salad
• Frog Eye Fruit Salad
• Mom’s Homemade Dinner Rolls

Pairing the bacon chive potato salad with the right main entree can create a balanced and satisfying meal. It pairs will with most grilled items. Here are some main course options that harmonize wonderfully with the flavors of the potato salad:

• Grilled Steak with Gorgonzola Butter
• Buffalo Smoked Chicken Drumsticks
• Smoked Pulled Pork
• Chimichurri Steak Kabobs

So don’t be afraid to get creative with your potato salad side dishes! Whether you’re looking for something light and refreshing or something a little more indulgent, there’s something for everyone.

These thoughtful pairing options ensure that your meal is well-rounded, satisfying, and a delight for the senses. Experiment with different combinations to create a memorable dining experience for you and your guests.

How did yours turn out?

I’d love to hear when you try out this bacon chive potato salad! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Delicious and Easy Bacon Chive Potato Salad

Recipe by Marc PetersonCourse: Sides, AppetizersDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

15

minutes

Total time

40

minutes

Creamy potatoes, crispy bacon, aromatic herbs, and a luscious dressing create a medley of flavors and textures that’s perfect as a side dish. Indulge in this easy-to-make culinary delight that’s bound to impress.

Ingredients

• 2 1/2 pounds baby red potatoes

• 2 tablespoons plus 1 teaspoon kosher salt, divided

• 1 shallot

• 2 tablespoons chopped fresh chives

• 4 cloves garlic

• 2 tablespoons parsley

• 1 tablespoon thyme

• 1 tablespoon dill

• 1 1/2 tablespoons fresh lemon juice

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1/3 cup olive oil

• 2 tablespoons white wine vinegar

• 3 tablespoons whole-grain mustard

• 4 strips cooked bacon, crumbled

• 1/2 teaspoon freshly cracked black pepper

Directions

• Scrub and rinse the potatoes, then cut them into about 1/2 to 1-inch pieces – even sizes will give a more even cook
• Place a large pot of water over high heat and bring it to a boil, adding in 2 tablespoons of salt
• Once the water is boiling, carefully add in the potatoes, turn the heat down to medium-high, then boil for 10 to 15 minutes
• While the potatoes are boiling, chop the shallot and chives, mince the garlic, parsley, thyme, and dill, and cut and juice the lemon
• In a large mixing bowl, mix together the dressing by combining everything except the potatoes (since they’re still cooking) – don’t forget the remaining teaspoon of salt
• When the potatoes are fork-tender, drain them in a colander and give them a shake to remove excess water
• Add the hot potatoes in with the mixed dressing and gently stir to evenly coat the potatoes

Notes

• Other potato varieties and sizes can be used if you don’t have baby red potatoes on hand, just be sure to cut them into bite-sized pieces

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The post Delicious and Easy Bacon Chive Potato Salad Recipe appeared first on Do You Roux?.

It’s fall again, when pecans and apples start showing up in our local grocery stores and farmer’s markets. To celebrate, I decided to create this delectable salad and dressing. This is a simple recipe that uses the best flavors of the fall season. So get to making this pecan and apple salad.

This salad has all the flavors of fall, including sweet pecans, tangy apples, and a maple-sweet, creamy dressing that makes this dish a real showstopper!

The combination of crunchiness from the nuts and softness from the apple is divine. However, I wanted to give it a twist and add a creamy mustard maple dressing. It turned out beautifully! The tart flavor of the dressing goes perfectly with the sweet, juicy apple slices. The creaminess and tang from the dressing adds another dimension to the salad.

I hope you enjoy this recipe as much as I did.

A Perfect Fall or Thanksgiving Salad

If you’re looking for healthier options this holiday season, then you might be interested in this salad.

I’ve made a few Thanksgiving-focused recipes on the site before like family Thanksgiving punch, Thanksgiving sage roasted turkey, and my simple turkey gravy. But this one is focused less on the holiday itself and more on the general fall season.

The goal was to use fall ingredients to make a tasty salad that took full advantage of the flavors that are most associated with the season.

This fall salad uses apples, pears, pecans, feta, pomegranates, and dried cranberries. These sit atop the bed of fresh greens. And then the dressing brings in a warm mustard flavor that is tempered with the addition of maple to sweeten it up.

The dressing adds a touch of sweetness with a nice, warm tang. The dried cranberries add a nice bit of color and texture. And they pair well with the dressing, making for a nice, tart, and colorful salad.

Make the Creamy Mustard Maple Dressing

Typically, my first step in prepping a salad is getting the dressing made.

I want the dressing prepped and chilling so its flavors will have more time to meld together and it’ll be ready to go when the rest of the salad is prepped.

For this salad, the warmth of a honey-mustard dressing was appealing. But to make it more fall-themed, I chose to sub the honey with maple syrup. And then for even more added warmth I included some typical fall spices.

The dressing is my favorite part of this recipe. It is so creamy and flavorful. I think a big reason why I enjoy it so much is because I made it myself. And making homemade salad dressings is actually quite easy.

The dressing for this salad is a vinaigrette at its core. As a vinaigrette, this has two main ingredients. Vinegar and oil. Then we dress it up with other items to add flavor.

Our flavor mainly comes from the mustard, maple, cinnamon, and cloves.

Using a blender or food processor makes this a super easy recipe. Just toss everything in and blend it together. Try to pulse it so that you don’t run it too long and overheat anything. If you don’t have either of those tools, then finely chop everything and whisk it all together in a bowl.

It’s a combination of ingredients that all come together well. The dressing can be used for a variety of dishes and for many different occasions. So don’t feel like you are limited to using this dressing on just this apple and pecan salad.

Prep the Pecan and Apple Salad

Luckily, prepping most salads is pretty easy. Take everything out, chop or slice what you need to and you’re basically prepped.

This one takes a little bit more effort, but only due to the inclusion of one ingredient that people are probably less familiar with – the pomegranate.

With the dressing made, get out the apple, pear, and pomegranate. Wash all of the fruit and then cut the apple and pear into slices.

For the pomegranate, you’ll want to slice it in half. Take one half in a hand and then hit it on the back over a bowl with a spatula or wooden spoon. This will help dislodge most of the seeds. You may then need to fish the more stubborn ones out. See this guide for more details on getting pomegranate seeds out.

Once you have the dressing made, the fruit chopped, and the pomegranate seeds out, we’re ready to go.

Assemble the Pecan and Apple Salad

This delicious pecan and apple salad is almost ready to serve to your family. But there are a few different options for serving this salad.

Start with a large salad bowl and add the mixed greens to it.

Now, decide whether you’d like to mix everything together or leave everything in individual bowls so people can build their own salads.

For mixing it all together, there are also two options: with or without dressing. Including the dressing will make it easy and quick to serve, but it will mean that there can be no leftovers because the lettuce greens will wilt badly after just a few hours in the dressing.

If you plan on serving this for a group, then you might want to consider putting the toppings in individual bowls. This way, everyone can choose what goes into their own salad. On the plus side, this method is quite useful if there are individuals with allergies or sensitivities. Because they can simply avoid toppings as needed.

The pecan and apple salad is a great combination. It’s crunchy, sweet, and tangy.

What to Serve with the Pecan and Apple Salad

This pecan and apple salad can be a meal on its own or used as a great addition to the main course. The combination of fall produce with the mustard maple dressing is just mouthwatering.

The fresh ingredients make this salad vibrant. If you’re planning on serving this salad at your next holiday party, then you’ll want to buy some decorative dishes and bowls. You can also get creative by using different kinds of fruits, vegetables, or nuts.

You can upgrade this dish with some grilled chicken, crispy crumbled bacon, or roasted (or leftover) turkey to add some more protein. Serve some dinner rolls on the side and then use them to mop up all of the leftover salad dressing so not one drop is wasted.

In the end, this is really just a salad, so you could serve it as a side with almost anything. But it really works well with other fall and winter flavors or dishes.

Try using some candied nuts like my candied walnuts or cinnamon-candied sliced almonds to add even sweeter notes to the salad.

The pecan and apple salad is a great addition to your fall or winter table, no matter how you serve it up.

How did yours turn out?

I’d love to hear when you try this salad and dressing combo! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

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Pecan and Apple Salad with Creamy Mustard Maple Dressing

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking timeminutes

Total time

20

minutes

This pecan and apple salad is a great dish for any fall or winter dinner! It’s full of flavor and is a delicious way to enjoy fall flavors.

Ingredients

• Creamy Mustard Maple Dressing

• 3/4 cup olive oil

• 1/4 cup maple syrup

• 1/4 cup white wine vinegar

• 2 tablespoons stone ground mustard

• 1 small shallot

• 1 clove garlic

• 1/4 tsp ground cinnamon

• 1/8 tsp ground cloves

• 1/8 tsp kosher salt

• 1/8 tsp ground black pepper

• Pecan and Apple Salad

• 1/2 cup pecans

• 1/2 cup dried cranberries

• 1/2 cup crumbled feta cheese

• 1 pomegranate

• 1 large apple

• 1 large pear

• 8 cups of 50/50 spinach and spring mix lettuce

Directions

• Creamy Mustard Maple Dressing
• Blend together all of the dressing ingredients in a blender or food processor, pulsing for 10 seconds at a time until smooth
• Store the dressing in an airtight container in the fridge until ready to use, stores for up to 2 weeks
• Pecan and Apple Salad
• Wash and slice the apple and pear, cut the pomegranate in half and remove the seeds by hitting each uncut side of the pomegranate over a bowl until the seeds fall out
• Mix together the spinach and spring mix in a large bowl
• Top the greens with the pecans, cranberries, feta, pomegranate seeds, apple slices, and pear slices
• Drizzle with the creamy mustard maple dressing from above and serve

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