Save to Pinterest 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 became a holiday staple in my family, loved for its sweet and tangy flavors combined with the crunch of spiced pecans.
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 2–3 minutes stirring often.
- Add sugars and spices:
- 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 to Pinterest This recipe always brings my family together around the table during the holidays with smiles and compliments.
Notes
Substitute feta or blue cheese for goat cheese if desired. Use walnuts or almonds in place of pecans for variation. 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
Calories 330, Total Fat 24 g, Carbohydrates 26 g, Protein 6 g per serving.
Save to Pinterest Enjoy this vibrant salad as a fresh addition to your winter meals or holiday celebrations.
Common Recipe Questions
- → How do I make the spiced candied pecans?
Melt butter in a skillet, toast pecans briefly, then stir in sugars and spices until pecans are evenly coated and sugars melt. Cool on parchment to harden.
- → Can I substitute the goat cheese?
Yes, feta or blue cheese can be used for a different tang while maintaining creamy texture.
- → What greens work best in this salad?
Mixed baby greens such as spinach, arugula, or spring mix provide a fresh, tender base complementing the sweet and spiced elements.
- → How should I store leftovers?
Keep the salad components separate if possible and refrigerate. Candied pecans stay crisp longest when stored in an airtight container at room temperature.
- → Are there recommended drink pairings?
Light red wines like Pinot Noir or sparkling apple cider enhance the salad’s flavors without overpowering the spices.
- → Can I add protein to this dish?
Grilled chicken pairs well for a heartier option while keeping the balance of flavors.