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Crispy Maple Harvest Fall Salad with Candied Pecans

crispy maple harvest fall salad - featured image
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A cozy fall salad featuring crunchy candied pecans, crisp apples, tangy goat cheese, and a sweet-tangy maple vinaigrette. Perfect for weeknight dinners or holiday tables.

Ingredients

Scale
  • 1 cup pecan halves (raw, unsalted)
  • 2 tablespoons pure maple syrup
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon cinnamon
  • Pinch of flaky sea salt
  • 1/4 cup pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Salt and black pepper to taste
  • 5 ounces mixed greens (about 5 cups)
  • 1 large Honeycrisp apple, thinly sliced
  • 1/3 cup dried cranberries
  • 1/3 cup crumbled goat cheese
  • 1/4 medium red onion, thinly sliced

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a small saucepan over medium heat, combine 2 tablespoons maple syrup, 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Stir constantly until sugar dissolves and mixture bubbles, about 2 minutes.
  3. Remove from heat and add 1 cup pecan halves. Stir until evenly coated.
  4. Spread pecans in a single layer on prepared baking sheet. Bake for 8-10 minutes, stirring halfway through, until glossy and slightly darkened. Let cool completely on baking sheet.
  5. In a mason jar or small bowl, combine 1/4 cup maple syrup, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1/3 cup olive oil, and salt and pepper to taste. Shake or whisk until emulsified.
  6. Wash and dry 5 ounces mixed greens. Thinly slice apple and red onion. If desired, soak onion slices in cold water for 10 minutes to mellow sharpness, then drain and pat dry.
  7. In a large salad bowl, add greens. Drizzle with half the vinaigrette and toss gently to coat.
  8. Add sliced apple, dried cranberries, and red onion. Toss again gently.
  9. Top with cooled candied pecans and crumbled goat cheese. Drizzle with remaining dressing or serve on the side. Serve immediately.

Notes

For best results, keep dressing, pecans, and goat cheese separate until just before serving to maintain crunch. Double the dressing for extra; it keeps in the fridge for up to a week. Let pecans cool completely before adding to salad to prevent cheese from melting.

Nutrition

Keywords: fall salad, maple salad, candied pecans, harvest salad, autumn salad, maple vinaigrette

Find it online: https://grubella.com/crispy-maple-harvest-fall-salad-with-candied-pecans/