Deliciously sweet apples with cranberries and pecans give this salad wonderful crunch. Tangy feta cheese is the perfect balance.

And let us not overlook the Maple Cider Vinaigrette! So simple to make, yet bursting with bright flavor!

Have you pinned down your holiday meals? We’ll be having an assortment of heavy hors d’oeuvres on Christmas Eve for sure. But I haven’t decided about Christmas Dinner quite yet! I’m pretty certain it will include this salad though.

Honey Crisp Apples are in season between September and December. So be sure to make them the star of your Thanksgiving and Christmas Holiday Salads.

Cranberries and Sugared Pecans also sing of late autumn. They impart a nice sweetness that pairs perfectly with briny feta cheese.

Homemade Sugared Pecans are easy to make at home and are also wonderful in Spinach Salad with Warm Bacon Dressing and Festive Pear Pomegranate Salad.

This Honey Crisp Holiday Salad comes together quickly and is lovely as part of a festive buffet or as a starter for a special sit down dinner.

However there’s no reason not to make this for a weeknight lunch or dinner! Your tastebuds will thank you!

The Maple Cider Vinaigrette is so simple to make. Add apple cider vinegar, maple syrup, a touch of Dijon mustard and olive oil to a glass jar with a lid. Shake like crazy, then season with salt & pepper to taste.

I hope you’ll give this delicious salad a try! And if you do, I’d love to hear from you in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Honey Crisp Holiday Salad with Maple Cider Vinaigrette

Honey Crisp Holiday Salad with Maple Cider Vinaigrette is the ideal salad to pair with a special meal or holiday feast. Deliciously sweet apples with cranberries and pecans give this salad wonderful crunch. Tangy feta cheese is the perfect balance.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Ingredients

For the Maple Cider Vinaigrette

• 3 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup
• 1 Tablespoon Dijon mustard
• 2/3 cup olive oil
• salt & pepper to taste

For the Honey Crisp Holiday Salad

• 5 ounces mixed salad greens
• 2 Honey Crisp apples sliced
• 1/3 cup dried cranberries
• 1 cup sugared pecans recipe link in post
• 1 cup crumbled feta cheese

Instructions

For the Maple Cider Vinaigrette

• Combine all vinaigrette ingredients in a glass jar with lid. Shake well to combine. Season with salt & pepper to taste. Store any unused portion in refrigerator for up to a week.

For the Honey Crisp Holiday Salad

• Arrange mixed greens on a serving platter. Add sliced apples, sugared pecans, dried cranberries and crumbled feta. Drizzle with Maple Cider Vinaigrette.

The post Honey Crisp Holiday Salad with Maple Cider Vinaigrette appeared first on Lemony Thyme.

My Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream recipe was inspired by the most popular dessert on this year’s Halloween Office Party Buffet.  There sat Mark’s picture perfect rum cake, whose aroma alone was so intoxicating co-workers began to stalk the break room pre-party (secretly wondering if they could manage to sneak a piece without getting caught). There’s something sensual about the combination of rum and butter and sugar.

Definition ‘sen-su-al’ adjective: “relating to or consisting in the gratification of the senses or the indulgence of appetite.”

If rum, butter and sugar weren’t enough….chopped Sugared Pecans sprinkled on top of our super moist, chocolately, buttery cupcakes made for some tasty cupcake love.  I used our favorite Chocolate Cake Recipe, replacing coffee with rum.  Worked like a charm.

One week from today is National Cupcake Day!!  I’ve joined 25 of my blogging friends to bring you cupcakes galore.  All new recipes with something delicious for everyone.  Please be sure to check out each tasty creation below.

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Dark Chocolate Rum Cupcakes {with Salted Caramel Buttercream}

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 18

Author Libby with Lemony Thyme

Ingredients

For the cupcakes…

• 2 cups flour
• 1 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 3/4 cup unsweetened cocoa powder
• 3 eggs
• 2 cups sugar
• 1 cup full fat mayonnaise
• 1/2 cup dark rum
• 1 tsp. vanilla

For the salted caramel buttercream frosting…

• 25 caramels unwrapped
• 2 Tbl. cream
• 1 tsp. sea salt
• 2 sticks butter room temperature
• 1 Tbl. dark rum
• 1 1/2 cups confectioners sugar
• Sugared Pecans for topping see recipe link in post

Instructions

For the cupcakes…

• Preheat oven to 350 degrees. Line muffin tins with cupcake liners (we made 18 cupcakes). Reserve.
• In a large bowl, beat eggs for 2-3 minutes on medium speed until they turn a pale yellow. Add in sugar and beat until well combined. Add in mayonnaise, rum, and vanilla and beat until mixture is well blended.
• In a medium bowl whisk together flour, baking soda, baking powder, salt and cocoa powder. Add flour mixture in 4 additions; mixing well between additions.
• Divide batter evenly between prepared pans filling 3/4 full. Bake at 350 for 17 – 20 minutes or until a cake tester comes out clean. Allow to cool in pans on wire racks for 5 minutes. Then remove from pans, transfer to cooling racks and allow to cool completely before frosting.

For the salted caramel buttercream frosting…

• Combine unwrapped caramels, cream and sea salt in a microwave safe bowl. Microwave on high for 2-3 minutes, stirring at 1 minute intervals. Allow to cool to room temperature before combining with remaining ingredients.
• In a medium bowl, beat butter until light and fluffy. Add in caramel sauce and rum and beat until smooth. Slowly add in confectioners sugar; mixing until combined and smooth in texture.
• Fill a piping bag with frosting, topping each cupcake with a generous amount of salted buttercream frosting. Sprinkle each with chopped sugared pecans.

I sat at my computer this morning in awe of these 25 super talented (and wildly creative) bakers.  National Cupcake Day (December 15th) will be celebrated in style.

• Hot Cocoa Cupcakes by The Redhead Baker
• Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress
• Vanilla Candy Cane Cupcakes by Noshing with the Nolands
• Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm
• Nerds Cupcakes by Amy’s Confectionery Adventures
• Vegan Midori Melon Cupcakes by NinjaBaker
• Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate
• Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme
• Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes
• Cranberry Apple Cupcakes by The Pajama Chef
• Almond Joy Cupcakes by Our Eating Habits
• Buttered Rum Cupcakes by Adventures in All Things Food
• Maple Cupcakes with Maple Cream Cheese Frosting by Karen’s Kitchen Stories
• Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie
• Candied Buddha’s Hand-Eggnog Cupcakes by Culinary Adventures with Camilla
• Almond Joy Cupcakes by Food Lust People Love
• Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook
• Chocolate Cupcakes with Nutella Frosting for 2 by Kate’s Recipe Box
• Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise
• Peppermint Patty Cupcakes by Comfortably Domestic
• Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by Making Miracles
• Chocolate Cupcakes with Red Velvet Frosting by {i love} my disorganized life
• Lemon Cupcakes by Miss Information
• Peppermint Hot Chocolate Cupcakes by Kosher Kitchen
• Peppermint Cream Cookie Cupcakes by Take a Bite out of Boca
• Cupcake Christmas Wreath by Lick the Spoon

The post Dark Chocolate Rum Cupcakes {with Salted Caramel Buttercream} appeared first on Lemony Thyme.

Spinach Salad with Warm Bacon Dressing is probably the number one dish I’m assigned for a group dinner.  It’s just so darn good.  I bring it willingly because I know we’ll be treated to amazing stuffed mushrooms, cheesy potato casserole, and marinated flat iron steak.  We all have our dish.

I think what makes this salad special are the extra touches of love ~ let me introduce you to Sugared Pecans and Parmesan crisps.

The other key component of a super Spinach Salad is the Warm Bacon Dressing.  Browned bacon with shallot alone will make your kitchen sing.  Add olive oil, vinegar, brown sugar, cayenne, salt & pepper and your kitchen begins to dance.  *Adjust ingredients according to taste.  That may seem lazy but that’s what we do…you know your own level of vinegar vs. brown sugar love.  You also know if you like a little kick.  Get happy.

Toss spinach with goat cheese, sugared pecans, bacon crumbles, and a little dressing (add more as desired…sinfully good).  Top with sugared pecans and Parmesan crisps.  Oh my…hug your neighbors!!

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Spinach Salad with Warm Bacon Dressing

Author Libby with Lemony Thyme

Ingredients

• Fresh spinach
• 1/2 lb. bacon browned and crumbled reserve drippings
• 3 Tbl. olive oil
• 1 large or 2 small shallots thinly sliced
• 2 Tbl. apple cider vinegar
• 1 tsp. brown sugar
• dash cayenne
• Sea salt & fresh cracked pepper
• 1/2 cup goat cheese crumbles
• 1 cup sugared pecans
• 6-8 Parmesan crisps

Instructions

• Brown bacon and remove to drain, reserving bacon drippings in pan.
• Add olive oil and sliced shallot and saute until browned.
• Add vinegar, brown sugar, cayenne, salt & pepper and warm over medium heat.

Notes

Adjust dressing ingredients to taste.

The post Spinach Salad with Warm Bacon Dressing {Share the Love} appeared first on Lemony Thyme.