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Perfect Harvest Fall Salad with Cranberries & Candied Pecans

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A vibrant fall salad featuring tart cranberries, sweet-and-spicy candied pecans, creamy goat cheese, and a tangy shallot vinaigrette. Quick to assemble and perfect for holiday entertaining or a simple weeknight dinner.

Ingredients

Scale
  • 1 cup pecan halves
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • Pinch of salt
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Salt and black pepper to taste
  • 6 cups mixed greens (baby spinach, arugula, and frisée)
  • 1 cup fresh cranberries (or 1/2 cup dried cranberries)
  • 1/2 cup crumbled goat cheese
  • 1/2 cup candied pecans (from above)
  • 1/4 cup thinly sliced red onion (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a small saucepan over medium heat, combine maple syrup, brown sugar, cinnamon, cayenne (if using), and a pinch of salt. Stir constantly until bubbling gently, about 2 minutes.
  3. Add pecan halves and stir to coat evenly. Spread in a single layer on the prepared baking sheet. Bake for 6 to 8 minutes, stirring halfway through, until deep golden. Let cool completely on the baking sheet.
  4. In a small bowl or mason jar, combine minced shallot, apple cider vinegar, maple syrup, and Dijon mustard. Let sit for 2 minutes, then slowly drizzle in olive oil while whisking or shaking vigorously until emulsified. Season with salt and pepper.
  5. Wash and dry mixed greens thoroughly. Rinse fresh cranberries and pick out any soft ones. Slice red onion thinly (soak in cold water for 5 minutes if desired).
  6. Place greens in a large salad bowl. Drizzle with half the vinaigrette and toss gently. Add cranberries, goat cheese, red onion, and candied pecans. Drizzle with remaining dressing and toss once more. Serve immediately.

Notes

For best texture, serve immediately after dressing. To make ahead, keep components separate and toss just before serving. Candied pecans can be stored in an airtight container at room temperature for up to 5 days. The vinaigrette can be made a day ahead and refrigerated; bring to room temperature and shake before using.

Nutrition

Keywords: fall salad, harvest salad, cranberry salad, candied pecans, goat cheese salad, Thanksgiving salad, holiday salad, autumn salad

Find it online: https://novanosh.com/perfect-harvest-fall-salad-with-cranberries-and-candied-pecans/