This fall salad is hands down our favorite. Feel free to experiment, putting your own twist on it. Freshly roasted pecans work well, and we love adding avocado and pomegranate seeds.
2 Tbsp unsalted butter
2 Tbsp packed light brown sugar
1/2 cup raw pecans
*Watanut Praline pecans are a great, quick substitute.
1 small shallot, finely chopped
1 tsp Dijon mustard
2 ts1p balsamic vinegar
1/4 cup extra-virgin olive oil
2 tsp maple syrup
Salt & pepper to taste
1 container spring mix
1 apple or pear sliced
1/4 cup shaved Parmesan
Fresh Avocado (optional)
To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens and fruit slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
Shop Watanut for Fresh Georgia Pecans
Yields 4 Servings
Recipe by Tyler Florence, Food Network
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