Apple Pecan Salad

With Seared Squab

This sweet and tart salad pairs well with succulent seared squab.

Active Time: 35 MIN
Total Time: 45 MIN
Serves: 2



  • 4 King Cal Squab Breasts
  • 1 Tbsp. olive oil
  • Salt & pepper to season



  • 4 c. mixed baby greens
  • 1 apple, cored and sliced thinly


Dressing for Apple Pecan Salad:

  • 1/4 c. vinegar
  • 3/4 c. olive oil
  • 2 tbsp olive oil set aside
  • 4 tbsp chives
  • 2 cloves of garlic (saute garlic for about a minute at med heat until softened)
  • 1 tsp. Chia seeds
  • Salt to taste



  • 2 c. pecans
  • ⅓ c. maple syrup
  • 1 tsp kosher salt

How to Make It

Step 1: Dressing

Combine all ingredients in a blender and until emulsified.

Step 2: Pecans
2 c. pecans
⅓ c. maple syrup
1 tsp kosher salt

In a mixing bowl toss the pecans with maple syrup and season with salt.

Line a baking sheet with parchment paper and spread the coated pecans evenly and bake for 20 minutes.

Remove pecans from the oven and place the baking sheet on a cooling rack until cooled.

The pecans will come out of the oven sticky, but will harden as they cool.

Step 3: Prepare Squab

Season the squab breasts and saute skin-side down in a large pan with olive oil until medium rare, about 3 min each side. Remove from the heat and allow them to rest before slicing.

Step 4 

Toss everything together and serve with Squab on top.

Ready to try squab for yourself?