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 quickly became a holiday favorite in my family thanks to its unique spiced pecans and balance of sweet and tangy flavors.
Ingredients
- For the 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
- For the 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
- For the 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
Instructions
- Prepare the candied pecans:
- In a nonstick skillet over medium heat, melt the butter. Add the pecans and toast for 23 minutes, stirring often.
- Add sugars and spices:
- Add both sugars, cinnamon, ginger, cloves, nutmeg, and a pinch of salt. Stir constantly for 23 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 This salad always brings my family together during the holidays with its cozy and sweet flavors.
Notes
Substitute feta or blue cheese for goat cheese if desired. Use walnuts or almonds for pecans. 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
Allergen Information
Contains tree nuts (pecans) and dairy (goat cheese). Check ingredient labels for possible gluten or allergen cross-contamination if serving to those with allergies.
Save This salad is sure to impress guests and brighten any winter meal.
Recipe FAQ
- → How do you make the candied pecans?
Toast pecans in butter, then coat with a blend of sugars and warm spices like cinnamon, ginger, cloves, and nutmeg until caramelized and crisp.
- → What greens work best for this salad?
Mixed baby greens such as spinach, arugula, or spring mix provide a fresh, tender base that complements the sweet and tangy ingredients.
- → Can I substitute the goat cheese?
Yes, feta or blue cheese can be used for a similar creamy texture with a different flavor profile.
- → Is it possible to prepare the dressing in advance?
The maple-balsamic vinaigrette can be whisked ahead and refrigerated for up to two days; whisk again before serving.
- → What are good protein add-ins for this salad?
Grilled chicken or toasted nuts like walnuts and almonds enhance heartiness and add additional texture.
- → How should this salad be served?
Toss with dressing just before serving to keep the greens crisp and the candied pecans crunchy.