This Pear and Candied Pecan Salad with Balsamic Vinaigrette is a delightful combination of sweet, salty, and savory flavors. The crispness of the pears, the crunch of the candied pecans, and the tangy balsamic vinaigrette create a symphony of textures and tastes that will leave you wanting more. Whether you’re looking for a light and refreshing salad for a summer picnic or a decadent side dish for a holiday dinner, this recipe is sure to please.
INGREDIENTS
Candied Pecans
- 4 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1 tbsp water
- 1 cup pecans
Balsamic Vinaigrette Dressing
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 garlic clove, minced
- 3/4 cup extra virgin olive oil
Salad
- 10 oz baby spring mix
- 1 pear, sliced
- 1 cup dried cherries
- 1 cup candied pecans
- 1/3 cup feta cheese
- 1 cup balsamic vinaigrette
INSTRUCTIONS
- Candied Pecans
In a small skillet over medium heat, combine brown sugar, cinnamon, salt, vanilla extract, and water. Stir for about 2 minutes, until the mixture begins to bubble.
Add the pecans and stir for about 3 minutes, ensuring they are evenly coated with the syrupy mixture and releasing a fragrant aroma. Be careful not to burn the pecans.
Spread the candied pecans onto a sheet of parchment paper in a single layer to cool. Once cooled, break them into smaller pieces. - Balsamic Vinaigrette Dressing
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, pepper, garlic, and extra virgin olive oil.
Transfer the dressing to a jar and refrigerate until ready to use. Shake the jar before adding it to your salad. - Salad
In a large bowl, combine the baby spring mix with sliced pear, dried cherries, candied pecans, and crumbled feta cheese.
Drizzle with the balsamic vinaigrette and gently toss the salad to evenly coat all the ingredients. Enjoy!
