St. Luke’s Little Summer Salad

  • 8-10 cups mixed greens
  • Red onion (thinly sliced)
  • 2 medium crisp apples (1 sweet and 1 tart)
  • ½ cup gorgonzola cheese
  • ¼ cup dried cranberries
  • ½ cup chopped pecan halves
  • 1 tablespoon butter
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon


  • ½ cup extra virgin olive oil
  • 3-4 tablespoons apple cider vinegar
  • 3 tablespoons pure maple syrup
  • Salt and pepper to taste

For the candied pecans, melt butter in a small skillet over medium heat. Toss in the pecans, brown sugar and cinnamon. Stir to combine and coat until sugar begins to caramelize (3-4 minutes). Spread candied pecans on a wax paper or parchment lined baking sheet to cool.

Combine the ingredients for the dressing and place in fridge until ready to use. 

In a large bowl toss greens, red onions, apples, gorgonzola cheese, cranberries and candied pecans. Toss with dressing when ready to serve.