Autumn Harvest Salad with Homemade Candied Pecans

  Print This Recipe

Ingredients

Candied Pecans
½ cup pecan halves
2 tablespoons granulated sugar
1 tablespoon butter
A pinch of salt
1/8 teaspoon cinnamon (optional)

Salad
½ cup prepared candied pecans
5 ounces mixed baby arugula-spring mix
2 ounces crumbled Roquefort cheese
2 large ripe Bartlett pears, thinly sliced
¼ cup pomegranate seeds

Maple Dijon Dressing
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Directions

1. For the candied pecans, heat a small skillet over medium heat and melt the butter. Add the pecans, sugar, salt, and cinnamon (if using). Cook for 4–5 minutes, stirring constantly, until the sugar melts and coats the pecans. Spread the coated pecans on parchment paper to cool completely, then roughly chop.
2. For the dressing, whisk all the dressing ingredients in a small bowl. Taste and adjust the seasoning as needed.
3. To assemble the salad, combine the greens in a large serving bowl. Top with sliced pears, pomegranate seeds, crumbled Roquefort cheese, and chopped candied pecans. Drizzle the dressing just before serving, or serve it on the side.

Note: The candied pecans can be made ahead and stored in an airtight container for up to one week.

  Print This Recipe