Spruce up your fall and winter table with this colorful, healthy fall salad recipe with pecans.
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 medium shallot, minced
- 1/2 teaspoon Dijon mustard
- 1 pinch each sea salt and black pepper
- 1/2 teaspoon dried Italian herb seasoning
- 1 6-ounce bag mixed greens (organic when possible)
- 1 ripe pear, thinly sliced lengthwise, stem and seeds removed
- 1 Honeycrisp apple, thinly sliced lengthwise, stem and seeds removed
- 1/4 cup dried cherries
- 1 cup candied pecans (can use store bought as well)
- 2 teaspoons coconut oil
- 1 cup raw, shelled pecan halves
- 1 tablespoon coconut sugar
- 2 teaspoons pure maple syrup
- 1 pinch sea salt
- 1 teaspoon pure vanilla extract
- 1 pinch ground cinnamon
- For the Candied Pecans: Preheat a large skillet over medium-high heat. Add coconut oil and allow to melt. Add the pecans.
- Lightly toast the pecans in the coconut oil for about 2-3 minutes.
- Sprinkle the coconut sugar evenly over the pecans, followed by the maple syrup, and sea salt. Lower the heat to medium and continue cooking, stirring constantly with a silicone spatula or wooden spoon. A thick syrup will start to form and turn a deep amber brown and lightly coat the pecans. Be careful not to let the caramel become too dark or the nuts will taste burnt.
- Turn off the heat and add vanilla and cinnamon. The caramel will bubble up and sputter a bit. Stir well.
- Transfer the pecans to a baking sheet lined with parchment or a silicone baking mat and spread out evenly. Allow to cool completely.
- Prepare dressing by adding all ingredients to a jar (or mixing bowl) and shaking vigorously (or whisking) to combine. Taste and adjust flavor as needed, adding more balsamic for acidity, salt or pepper for flavor balance, or olive oil for creaminess. Set aside.
- To serve, combine greens, half of the sliced apple and pear, dried cherries, and half of the roasted pecans to a large mixing/serving bowl. Drizzle with a bit of the dressing and toss to combine.
- Plate and garnish with remaining pears, apples, and pecans. Serve with remaining dressing on the side. Best when fresh, though leftovers store separately in the refrigerator up to 3 days. Store pecans well-sealed at room temperature.
- Category: Dinner
- Method: Baking
- Cuisine: American
Keywords: apple pear fall salad