This salad is not only delicious but also versatile, making it suitable for various occasions, from casual lunches to festive gatherings. The homemade candied pecans add a delightful crunch and sweetness, while the balsamic vinaigrette ties all the ingredients together with its rich and tangy profile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Candied Pecans:
- In a small skillet over medium heat, combine brown sugar, ground cinnamon, a pinch of sea salt, vanilla extract, and water. Stir until the mixture begins to bubble, about 2 minutes.
- Add the pecans to the skillet and stir for approximately 3 minutes, ensuring they are fully coated and fragrant. Be cautious to prevent burning.
- Transfer the pecans onto a sheet of parchment paper, spreading them into an even layer. Once cooled, break them into smaller pieces.
- Prepare the Balsamic Vinaigrette:
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, sea salt, black pepper, minced garlic, and extra virgin olive oil until well combined.
- Pour the dressing into a jar and refrigerate until ready to use. Shake well before adding to the salad.
- Assemble the Salad:
- In a large bowl, place the baby spring mix.
- Layer the sliced pear, dried cherries, candied pecans, and crumbled feta cheese on top of the greens.
- Drizzle the balsamic vinaigrette over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for candied pecans)
- Total Time: 20 minutes
Variations
- Cheese Alternatives: Substitute feta with goat cheese or blue cheese for a different flavor profile.
- Fruit Options: Replace pears with apples or add pomegranate arils for extra sweetness and texture.
- Nut Choices: Use candied walnuts or almonds instead of pecans to vary the crunch.
- Greens Selection: Swap baby spring mix with arugula, spinach, or mixed field greens based on preference.
Storage/Reheating
- Storage: Store any leftover salad without dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.
- Reheating: This salad is best enjoyed fresh and cold; reheating is not recommended.
FAQs
1. Can I prepare the candied pecans in advance?
Yes, you can make the candied pecans ahead of time and store them in an airtight container at room temperature for up to a week.
2. What type of pear is best for this salad?
Varieties like Bosc, Anjou, or Bartlett pears work well due to their sweetness and firm texture.
3. How can I prevent the pears from browning?
Toss the sliced pears in a small amount of lemon juice to slow down oxidation and keep them looking fresh.
4. Is there a substitute for dried cherries?
Dried cranberries or raisins can be used as alternatives to dried cherries.
5. Can I use store-bought dressing instead of making my own?
Certainly! A quality store-bought balsamic vinaigrette can be used if you’re short on time.
6. How do I make the salad more filling?
Adding grilled chicken or shrimp can enhance the protein content, making the salad more substantial.
7. Can I omit the nuts due to allergies?
Yes, you can omit the nuts or replace them with seeds like sunflower or pumpkin seeds for added crunch.
8. What can I use instead of feta cheese for a dairy-free option?
Dairy-free cheese alternatives or avocado slices can provide a creamy texture without dairy.
9. How should I store leftover dressing?
Store the balsamic vinaigrette in a sealed jar in the refrigerator for up to a week. Shake well before use.
10. Can I add grains to this salad?
Incorporating cooked quinoa or farro can add extra texture and make the salad more filling.
Conclusion
This Pear and Candied Pecan Salad with Balsamic Vinaigrette is a versatile and flavorful dish that can complement any meal. Its balance of sweet and savory elements, combined with a variety of textures, makes it a delightful choice for both everyday meals and special occasions.
Pear and Candied Pecan Salad with Balsamic Vinaigrette
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Pear and Candied Pecan Salad with Balsamic Vinaigrette is a refreshing, sweet, and savory dish perfect for casual meals or festive gatherings. Juicy pears, crunchy candied pecans, tangy feta, and a homemade balsamic vinaigrette create a harmonious flavor combination.
Ingredients
For the Candied Pecans:
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- A pinch of sea salt
- 1/2 tsp vanilla extract
- 1 tbsp water
- 1/2 cup pecans
For the Balsamic Vinaigrette:
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 clove garlic, minced
- 1/3 cup extra virgin olive oil
For the Salad:
- 5 oz baby spring mix
- 1 ripe pear, thinly sliced
- 1/4 cup dried cherries
- 1/3 cup candied pecans (prepared earlier)
- 1/4 cup crumbled feta cheese
Instructions
Prepare the Candied Pecans:
- Heat a small skillet over medium heat. Combine brown sugar, ground cinnamon, sea salt, vanilla extract, and water. Stir until bubbling (about 2 minutes).
- Add pecans and stir for about 3 minutes, coating them thoroughly. Remove from heat.
- Spread pecans on parchment paper to cool, breaking into pieces once hardened.
Prepare the Balsamic Vinaigrette:
- In a small bowl, whisk balsamic vinegar, honey, Dijon mustard, sea salt, black pepper, and minced garlic.
- Slowly drizzle in olive oil while whisking continuously until emulsified.
- Store in a jar in the fridge and shake before use.
Assemble the Salad:
- Place baby spring mix in a large bowl.
- Layer sliced pear, dried cherries, candied pecans, and crumbled feta on top.
- Drizzle balsamic vinaigrette over the salad. Gently toss to combine before serving.
Notes
- Cheese Alternatives: Swap feta for goat cheese or blue cheese for a bolder flavor.
- Fruit Variations: Substitute pears with apples or add pomegranate seeds.
- Nut-Free Option: Replace pecans with sunflower or pumpkin seeds for crunch.
- Make Ahead: Prepare candied pecans and dressing up to a week in advance.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
