Save 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 in my family thanks to its unique blend of sweet, spicy, and tangy flavors.
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 23 minutes, stirring often.
- Add sugars and spices:
- Add both sugars, cinnamon, ginger, cloves, nutmeg, and a pinch of salt. Stir constantly for 23 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.
Save Sharing this salad at our holiday table brings everyone together with smiles and compliments.
Notes
Substitute feta or blue cheese for goat cheese if desired. Use walnuts or almonds in place of pecans for variation. Add grilled chicken for a heartier meal. 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.
Save This salad balances sweet, spicy, and tangy flavors perfectly, making it a standout dish any time of year.
Recipe FAQ
- → How do I make the gingerbread spiced candied pecans?
Toast pecans in butter, then stir in sugar, cinnamon, ginger, cloves, nutmeg, and salt over medium heat until coated and glossy. Cool on parchment before adding to salad.
- → What greens work best for this salad?
Mixed baby greens such as spinach, arugula, or spring mix provide a fresh, crisp base that complements the spiced pecans and tangy cheese.
- → Can I substitute the goat cheese?
Feta or blue cheese can be used as alternatives, each offering distinct flavors that pair well with the salad’s ingredients.
- → Is there a way to make the dressing ahead of time?
Yes, prepare the maple-balsamic vinaigrette in advance and refrigerate up to two days. Whisk before serving to recombine any separated ingredients.
- → What nuts can replace pecans if needed?
Walnuts or almonds can be candied with the same spice blend for a similar texture and warm flavor profile.