Are you looking for a quick dinner idea that’s both healthy and incredibly delicious? Look no further! This candied pecan salad recipe is a fantastic option for a light yet satisfying meal, perfect for a weeknight dinner or a delightful lunch. It's surprisingly easy to make, packed with flavor, and showcases the beautiful combination of sweet and savory. Homemade cooking doesn't get much better than this! Get ready to impress yourself and your loved ones with this simple yet elegant salad.
Ingredients:
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For the Candied Pecans:
- 1 cup pecan halves
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- ½ teaspoon ground cinnamon
- Pinch of salt
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For the Salad:
- 5 ounces mixed greens (spring mix, baby spinach, or your favorite blend)
- 4 ounces crumbled goat cheese (or feta cheese for a tangier flavor)
- ½ cup dried cranberries (or cherries)
- ½ cup crumbled bacon (optional, for extra savory flavor)
- 1 avocado, diced
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For the Vinaigrette:
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions:
Making the Candied Pecans:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine pecans, sugar, butter, cinnamon, and salt. Toss until pecans are evenly coated.
- Spread the pecan mixture in a single layer on the prepared baking sheet.
- Bake for 8-10 minutes, or until pecans are fragrant and lightly toasted, stirring halfway through.
- Let the candied pecans cool completely before adding them to the salad. This prevents the pecans from softening the greens.
Assembling the Salad:
- In a large bowl, combine the mixed greens, goat cheese, dried cranberries, and bacon (if using).
- Gently toss the salad to combine.
- Add the diced avocado and candied pecans.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified.
- Drizzle the vinaigrette over the salad and gently toss again to coat evenly.
Tips for the Best Candied Pecan Salad:
- Toasting the pecans: Toasting the pecans before candying them enhances their flavor and gives them a wonderful crunch.
- Don't overbake the pecans: Keep a close eye on them while they're in the oven to prevent burning.
- Choosing your cheese: Goat cheese offers a creamy, tangy contrast to the sweetness of the pecans and cranberries. Feta cheese is a delicious alternative.
- Adding protein: Grilled chicken or shrimp would make this salad a complete and more substantial meal.
- Make it ahead: You can prepare the candied pecans and vinaigrette ahead of time and store them separately in the refrigerator. Assemble the salad just before serving for the best texture.
Variations:
- Spicy Pecans: Add a pinch of cayenne pepper to the candied pecan mixture for a touch of heat.
- Citrus Twist: Add segments of orange or grapefruit to the salad for a refreshing citrusy flavor.
- Nutty Alternatives: Substitute walnuts or almonds for the pecans.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients and portion sizes used. This is an estimate for a serving of the salad without bacon:
- Calories: Approximately 350-400
- Fat: Around 25-30g
- Protein: Around 8-10g
- Carbohydrates: Around 20-25g
This candied pecan salad is a truly delicious and easy recipe that's perfect for any occasion. The combination of sweet and savory flavors, along with the satisfying crunch of the candied pecans, will surely become a favorite in your household. Enjoy!