Instructions

Heat the oven to 425 degrees. Core the apples, cut them into quarters, and slice thin, leaving the skins on. Place apples in an even layer on a baking sheet sprayed with baking spray or cooking spray.

Roast the apples for 10 minutes. Flip them over and roast for 5 more minutes.

While the apples roast, toast the whole pecans in a dry frying pan or large skillet over medium heat. As soon as you smell them, pour the maple syrup over the top, turn off the heat, and stir quickly to coat.

Pour the pecans onto a Silpat and let them come to room temperature. Chop them.

Whisk the olive oil, apple cider vinegar, maple syrup, salt, black pepper, and cayenne together in a small bowl, or shake them in a jar.

Toss the greens with some of the vinaigrette in a large bowl. Top with the roasted apples, dried cranberries, crumbled blue cheese, and chopped pecans. Add bacon or pancetta if you like. Serve right away.