Harvest pear salad with candied pecans highlights fresh fall flavors

Name: Harvest pear salad with candied pecans highlights fresh fall flavors
Prep time: 35 min
Cook time: 5 min
Total time: 50 min
Yield: 8 servings
Ingredients: 5 oz spring mix or mixed baby greens; 2 unit ripe but firm Bosc or Bartlett pears, thinly sliced; ½ cup dried cranberries; 4 oz goat cheese, crumbled; 1 cup pecan halves; 2 tbsp pure maple syrup; 1 tbsp brown sugar; 1 tbsp butter; ¼ tsp ground cinnamon; ¼ tsp kosher salt; ¼ cup apple cider vinegar; ½ cup extra-virgin olive oil; 1 tbsp pure maple syrup; 1 tbsp Dijon mustard; 1 unit small shallot, finely minced; ½ tsp kosher salt; ¼ tsp freshly ground black pepper

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Jeff Jackson

Good Things Utah

Utah • KTVX

Prep Time: 35 mins

Cook Time: 5 mins

Additional Time: 10 mins (Cooling)

Total Time: 50 mins

Yields: 8 servings

Level: Easy

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About this recipe

For a light and fresh salad packed with fall flavors, try making this simple harvest pear salad with homemade candied pecans. It’s great for lunch or dinner when paired with a cup of soup, or as a Thanksgiving side dish.

“Salads aren’t just for summertime. It’s for the fall and winter actually too,” said Jeff Jackson, a chef at Smith’s Food & Drug. “And this pear salad is a great reason to make a salad. You could have it for a side or you could even make a main course out of it.”

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Making a homemade vinaigrette is simple: Start by whisking together apple cider vinegar, maple syrup, Dijon mustard, a minced shallot and salt and pepper. Dijon mustard is the key to making a dressing, Jackson explained. Oil and water don’t naturally mix, but Dijon mustard is an emulsifier. Slowly add in olive oil while continuously whisking to emulsify the dressing. Alternatively, add all ingredients to a blender.

To make preparation easier the day of, make the nuts and dressing 1-2 days ahead of time. Store separately and assemble just before serving.

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Ingredients

Yields: 8 servings

Harvest Pear Salad

5 oz spring mix or mixed baby greens
2 ripe but firm Bosc or Bartlett pears, thinly sliced
½ cup dried cranberries
4 oz goat cheese, crumbled

Maple Candied Pecans

1 cup pecan halves
2 tbsp pure maple syrup
1 tbsp brown sugar
1 tbsp butter
¼ tsp ground cinnamon
¼ tsp kosher salt

Apple Cider-Maple Dijon Vinaigrette

¼ cup apple cider vinegar
½ cup extra-virgin olive oil
1 tbsp pure maple syrup
1 tbsp Dijon mustard
1 small shallot, finely minced
½ tsp kosher salt
¼ tsp freshly ground black pepper

Directions

Harvest Pear Salad

Core and thinly slice the pears just before serving.
TIP: Toss lightly with a little vinaigrette to slow browning.
Arrange the greens on a serving platter.
Top with sliced pears, dried cranberries and crumbled goat cheese.
Break apart the cooled candied pecans and scatter over the salad.
Drizzle with vinaigrette just before serving.
TIP: Serve extra dressing on the side for guests.

Maple Candied Pecans

Melt the butter in a skillet over medium heat.
Add the pecans, maple syrup, brown sugar, cinnamon and salt.
Stir for 3 to 5 minutes until the syrup bubbles and coats the nuts.
Spread the pecans on parchment paper in a single layer and cool completely.
TIP: Allow the pecans to cool fully so the coating becomes crisp.

Apple Cider-Maple Dijon Vinaigrette

Whisk together the apple cider vinegar, maple syrup, Dijon mustard and shallot.
TIP: Dijon mustard acts as an emulsifier to help combine the oil and vinegar.
Slowly whisk in the olive oil until the dressing is emulsified.
TIP: A blender may also be used.
Season with kosher salt and black pepper to taste.