Pin it A festive and flavorful salad featuring crisp greens, gingerbread spiced candied pecans, tangy goat cheese, and a maple-balsamic vinaigrette—perfect for holiday gatherings or a winter treat.
This salad quickly became a holiday favorite at our family dinners, loved for its unique blend of flavors and textures.
Ingredients
- For the Gingerbread Spiced Candied Pecans: 1 cup pecan halves, 2 tbsp granulated sugar, 1 tbsp brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg, pinch of salt, 1 tbsp unsalted butter
- For the Salad: 5 oz (140 g) mixed baby greens (spinach, arugula, or spring mix), 1/2 small red onion thinly sliced, 1/2 cup dried cranberries, 1/2 cup crumbled goat cheese, 1 medium apple thinly sliced
- For the Maple-Balsamic Vinaigrette: 3 tbsp extra-virgin olive oil, 1 1/2 tbsp balsamic vinegar, 1 tbsp pure maple syrup, 1 tsp Dijon mustard, salt and freshly ground black pepper to taste
Instructions
- Prepare the candied pecans:
- In a nonstick skillet over medium heat melt the butter. Add the pecans and toast for 2 3 minutes stirring often.
- Coat pecans:
- Add both sugars cinnamon ginger cloves nutmeg and a pinch of salt. Stir constantly for 2 3 minutes until the pecans are evenly coated and the sugars have melted.
- Cool pecans:
- Transfer the candied pecans to a parchment-lined plate to cool and harden.
- Make the vinaigrette:
- In a small bowl whisk together the olive oil balsamic vinegar maple syrup Dijon mustard salt and pepper until emulsified.
- Assemble the salad:
- In a large bowl combine the greens red onion dried cranberries apple slices and goat cheese. Add the cooled candied pecans.
- Serve:
- Drizzle with the vinaigrette just before serving and toss lightly to combine. Serve immediately.
Pin it We love making this salad together as a family during the holidays, sharing stories while assembling each ingredient.
Notes
Substitute feta or blue cheese for goat cheese or use walnuts or almonds in place of pecans. For a heartier meal add grilled chicken. Pairs well with a light Pinot Noir or sparkling apple cider.
Required Tools
Nonstick skillet mixing bowls whisk salad serving utensils knife and cutting board
Allergen Information
Contains tree nuts (pecans) and dairy (goat cheese). Check all ingredient labels for possible gluten or allergen cross-contamination if serving to those with allergies.
Pin it This salad brings warmth and festive flavors to any gathering, creating lasting memories with every bite.
Recipe FAQs
- → What type of greens work best for this salad?
Mixed baby greens such as spinach, arugula, or spring mix provide a crisp and fresh base that complements the sweet and savory toppings.
- → Can other nuts be used instead of pecans?
Yes, walnuts or almonds can be substituted to vary the texture and flavor of the candied nuts.
- → How is the gingerbread spice blend made for the candied pecans?
The blend combines cinnamon, ground ginger, cloves, nutmeg, and a pinch of salt, creating warm and festive flavors.
- → What cheese pairs well with this salad?
Goat cheese provides a tangy creaminess, but feta or blue cheese can be substituted for different flavor profiles.
- → How is the maple-balsamic vinaigrette prepared?
Whisk together extra-virgin olive oil, balsamic vinegar, pure maple syrup, Dijon mustard, salt, and freshly ground black pepper until emulsified.
- → Can this salad be made ahead of time?
It’s best to prepare components separately and assemble just before serving to maintain freshness and texture.