3 minute read
The Holiday Salad With Maple Cinnamon Pecans
The Holiday Salad
This Holiday Salad has enough indulgences to feel right for the holidays - it’s colorful & crunchy, it’s a little bit sweet & a little bit savory, and is a brilliant way to start your holiday meal!
In this recipe, mixed greens are tossed with a honey mustard vinaigrette, then topped with Mandarin orange segments, Maple Cinnamon pecans, pomegranate arils and Feta cheese – what more could you want? This Holiday Salad will become your new go-to salad - simple to assemble, and looks as festive as it is delicious!
This salad is perfect for holidays or everyday! I hope you love it as much as we do!
HOLIDAY SALAD
INGREDIENTS
Honey Mustard Vinaigrette 2 cloves minced garlic 2 tbsp champagne vinegar 3 tbsp honey 2 tbsp Dijon mustard 1/4 tsp salt 1/4 tsp fresh ground black pepper 1/4 cup olive oil
Salad
12 oz. fresh mixed greens 2/3 cup Maple Cinnamon Pecans (see recipe below) or sliced almonds 2/3 cup Feta cheese crumbles 4 seedless Mandarin oranges – peeled & segmented Arils from 1 pomegranate (or dried cranberries)
DIRECTIONS
1.In a small bowl, whisk together Vinaigrette ingredients. Set aside.
2.In a separate large bowl, add greens and just enough Vinaigrette to lightly coat the salad. Plate salad, and top each serving with pecans, orange segments, cheese & Pomegranate arils. Enjoy! Yields: 4 servings.
NOTES
Check out my recipe for Maple Cinnamon Pecans on the right. Make them ahead of time, and the salad will take no time to put together!
MAPLE CINNAMON PECANS
INGREDIENTS
2 tbsp coconut oil (or butter) 3 tbsp organic maple syrup 1/2 tsp vanilla extract 1/8 tsp cayenne pepper (optional) 2 cups pecan halves 3 tsp cinnamon 1/2 tsp salt 1/2 tsp fresh ground black pepper
DIRECTIONS
1.Line a sheet pan with wax paper or parchment, and mix together cinnamon, salt & pepper in a small bowl and set aside.
2.Melt coconut oil in a skillet over Medium-Low heat. Add maple syrup, vanilla & cayenne pepper (if using). Mix together; when mixture is bubbling add the pecans.
3.Stir pecans well so they are completely coated in the maple syrup mixture. Cook for about 5 minutes on Medium-Low heat, or until you can no longer see any liquid on the bottom of the pan. Remove from heat immediately.
4.When off the heat, stir in the mixture of cinnamon, salt & pepper. Toss well so nuts are evenly coated. Spread out on a prepared pan and allow to cool at least one hour before serving or packaging.
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