A delightful salad combining the crunch of pecans, the sweetness of apples, and a tangy yogurt dressing.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking for the pecans.
Melt the butter and mix it with the brown sugar and salt.
Mix thoroughly to ensure the sugar dissolves evenly.
Coat the pecans with the butter mixture and spread them on a baking sheet.
Spread the pecans in a single layer for even toasting.
Bake the pecans in the preheated oven for 15 minutes, stirring occasionally.
Stirring prevents burning and ensures even toasting.
Whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon juice, yogurt, and minced garlic until smooth.
Taste and adjust seasoning if needed.
Combine the romaine lettuce, apple slices, and red onion in a large bowl.
Use fresh and crisp ingredients for the best texture.
Add 2 tablespoons of the dressing to the salad and toss to coat.
Add dressing gradually to avoid overdressing.
Transfer the salad to a serving bowl and top with crumbled feta cheese, golden raisins, fresh figs, and toasted pecans.
Arrange toppings evenly for a visually appealing presentation.
Drizzle the remaining dressing over the salad and serve immediately.
Serve immediately to maintain the salad's freshness.
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