Crisp greens with spiced pecans, tangy cheese, dried cranberries, and a maple-balsamic dressing.
# Components:
→ Gingerbread Spiced Candied Pecans
01 - 1 cup pecan halves
02 - 2 tbsp granulated sugar
03 - 1 tbsp brown sugar
04 - 1/2 tsp ground cinnamon
05 - 1/4 tsp ground ginger
06 - 1/8 tsp ground cloves
07 - 1/8 tsp ground nutmeg
08 - Pinch of salt
09 - 1 tbsp unsalted butter
→ Salad
10 - 5 oz mixed baby greens (spinach, arugula, or spring mix)
11 - 1/2 small red onion, thinly sliced
12 - 1/2 cup dried cranberries
13 - 1/2 cup crumbled goat cheese
14 - 1 medium apple, thinly sliced
→ Maple-Balsamic Vinaigrette
15 - 3 tbsp extra-virgin olive oil
16 - 1 1/2 tbsp balsamic vinegar
17 - 1 tbsp pure maple syrup
18 - 1 tsp Dijon mustard
19 - Salt, to taste
20 - Freshly ground black pepper, to taste
# Directions:
01 - In a nonstick skillet over medium heat, melt butter. Add pecan halves and toast for 2 to 3 minutes, stirring frequently.
02 - Incorporate granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and a pinch of salt. Stir continuously for 2 to 3 minutes until pecans are evenly coated and sugars have melted.
03 - Transfer the coated pecans onto a parchment-lined plate to cool and harden.
04 - Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and freshly ground black pepper in a small bowl until emulsified.
05 - In a large bowl, mix the baby greens, thinly sliced red onion, dried cranberries, apple slices, and crumbled goat cheese. Add the cooled candied pecans.
06 - Drizzle the salad with the vinaigrette just before serving. Toss lightly to combine and serve immediately.
