Save A festive and flavorful salad featuring crisp greens, gingerbread spiced candied pecans, tangy goat cheese, and a maple-balsamic vinaigrette—perfect for holiday gatherings or a winter treat.
This salad balances sweet, spicy, and tangy flavors creating a memorable holiday dish that I love to share with family.
Ingredients
- Gingerbread Spiced Candied Pecans: 1 cup pecan halves, 2 tbsp granulated sugar, 1 tbsp brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg, pinch of salt, 1 tbsp unsalted butter
- Salad: 5 oz (140 g) mixed baby greens (spinach, arugula, or spring mix), 1/2 small red onion thinly sliced, 1/2 cup dried cranberries, 1/2 cup crumbled goat cheese, 1 medium apple thinly sliced
- Maple-Balsamic Vinaigrette: 3 tbsp extra-virgin olive oil, 1 1/2 tbsp balsamic vinegar, 1 tbsp pure maple syrup, 1 tsp Dijon mustard, salt and freshly ground black pepper to taste
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Instructions
- Prepare the candied pecans:
- In a nonstick skillet over medium heat, melt the butter. Add the pecans and toast for 2 3 minutes stirring often.
- Coat pecans:
- Add both sugars, cinnamon, ginger, cloves, nutmeg, and a pinch of salt. Stir constantly for 2 3 minutes until the pecans are evenly coated and the sugars have melted.
- Cool pecans:
- Transfer the candied pecans to a parchment-lined plate to cool and harden.
- Make the vinaigrette:
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad:
- In a large bowl, combine the greens, red onion, dried cranberries, apple slices, and goat cheese. Add the cooled candied pecans.
- Serve:
- Drizzle with the vinaigrette just before serving and toss lightly to combine. Serve immediately.
Save My family eagerly anticipates this salad each holiday season as a fresh alternative to traditional sides.
Notes
Substitute feta or blue cheese for goat cheese if desired. Add grilled chicken for a heartier meal. Pairs well with a light Pinot Noir or sparkling apple cider.
Required Tools
Nonstick skillet, Mixing bowls, Whisk, Salad serving utensils, Knife and cutting board
Nutritional Information
Per serving: Calories 330, Total Fat 24 g, Carbohydrates 26 g, Protein 6 g
Save Enjoy this festive salad as a centerpiece for your winter gatherings or whenever you need a delightful treat.
Recipe Guide
- → How do I make the candied pecans?
Melt butter in a skillet over medium heat, toast pecans for 2–3 minutes, then stir in sugar and spices until coated and caramelized. Cool before adding to the salad.
- → Can I substitute goat cheese with other cheeses?
Yes, feta or blue cheese are great alternatives that maintain a tangy contrast with the sweet and spiced elements.
- → What greens work best for this salad?
Mixed baby greens like spinach, arugula, or spring mix complement the flavors and provide a crisp texture.
- → Is there a way to make the vinaigrette without vinegar?
You can substitute balsamic vinegar with lemon juice or apple cider vinegar for a different but still balanced acidity.
- → Can I add protein to this salad?
Grilled chicken or roasted turkey pairs well for a more filling dish without overpowering the delicate flavors.
