Fall Harvest Salad with Candied Pecans
Servings: 3
This fall harvest salad layers crisp greens with thin slices of pear and Honeycrisp apple, tart dried cherries and crunchy candied pecans. A homemade balsamic shallot vinaigrette ties it together, and it is ready in 20 minutes.
Ingredients
- 6 cup mixed greens
- 1 pear thinly sliced
- 1 Honeycrisp apple thinly sliced
- ¼ cup dried cherries
- ¾ cup candied pecans
Balsamic Vinaigrette
- ⅛ cup balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1 shallot minced
- ½ tsp Dijon mustard
- 1 pinch sea salt, unrefined
- black pepper, ground
- ½ tsp Italian seasoning
Instructions
- Combine the balsamic vinegar, olive oil, shallot, mustard, salt, pepper and Italian seasoning in a jar and shake vigorously, or whisk in a bowl, to combine.
- Taste and adjust, adding more balsamic for acidity, salt or pepper for balance, or olive oil for a smoother dressing.
For Salad
- In a large bowl, combine the greens, some of the sliced apple and pear, the dried cherries and some of the candied pecans.
- Drizzle with a little of the vinaigrette and toss to combine.
- Transfer to a large platter and top with the remaining apple, pear and pecans.
Notes
- Storing: Store the candied pecans in a well-sealed container at room temperature so they stay crunchy.
- Onion Swap: If you don't have a shallot, use finely diced yellow onion. Soak it in cold water for 5 minutes to soften its bite.
- Greens Swap: Baby spinach, kale, arugula or a mixed leafy greens blend all work as the base.
- Prep Tip: Slice the apple and pear just before serving so they don't brown.
Nutrition
Serving: 2cups, Calories: 328kcal, Carbohydrates: 34g, Protein: 3g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Sodium: 159mg, Potassium: 252mg, Fiber: 4g, Sugar: 23g, Vitamin A: 1289IU, Vitamin C: 22mg, Calcium: 56mg, Iron: 1mg
