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
Directions:
Candied Pecans: Combine brown sugar, cinnamon, salt, vanilla, and water in a skillet on medium heat.
Stir until bubbling, about 2 minutes. Add pecans, coat evenly, and spread on parchment to cool.
Balsamic Vinaigrette Dressing: Whisk together vinegar, honey, mustard, salt, pepper, garlic, and olive oil.
Refrigerate until use.
Salad Assembly: Layer spring mix, pear, cherries, pecans, and feta in a bowl. Add dressing, toss gently.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes | Kcal: 300 kcal | Servings: 4