A flavorful mix of spiced candied pecans, greens, goat cheese, and maple-balsamic dressing.
# Components:
→ Gingerbread Spiced Candied Pecans
01 - 1 cup pecan halves
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground ginger
06 - 1/8 teaspoon ground cloves
07 - 1/8 teaspoon ground nutmeg
08 - Pinch of salt
09 - 1 tablespoon unsalted butter
→ Salad
10 - 5 ounces mixed baby greens (spinach, arugula, or spring mix)
11 - 1/2 small red onion, thinly sliced
12 - 1/2 cup dried cranberries
13 - 1/2 cup crumbled goat cheese
14 - 1 medium apple, thinly sliced
→ Maple-Balsamic Vinaigrette
15 - 3 tablespoons extra-virgin olive oil
16 - 1 1/2 tablespoons balsamic vinegar
17 - 1 tablespoon pure maple syrup
18 - 1 teaspoon Dijon mustard
19 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Melt butter in a nonstick skillet over medium heat. Add pecans and toast, stirring frequently, for 2 to 3 minutes.
02 - Incorporate granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt; stir constantly for 2 to 3 minutes until pecans are evenly coated and sugars have melted.
03 - Transfer candied pecans onto parchment paper and allow to cool and harden.
04 - Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - In a large bowl, combine mixed greens, red onion, dried cranberries, apple slices, goat cheese, and candied pecans.
06 - Drizzle vinaigrette over salad just before serving and toss lightly to combine. Serve immediately.
