Print

Pear and Candied Pecan Salad With Balsamic Vinaigrette

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pear and Candied Pecan Salad with Balsamic Vinaigrette is a delightful symphony of sweet, crunchy, and tangy flavors, making it an ideal starter, side dish, or even a light lunch. The delicate sweetness of ripe pears perfectly complements the crunchy, caramelized goodness of candied pecans, all brought together by a luscious balsamic vinaigrette. This salad is a celebration of textures and tastes, offering a refreshing and satisfying culinary experience. It’s an elegant dish that’s easy to assemble and customize, perfect for both casual gatherings and more formal occasions.

Ingredients

Scale

Gather these ingredients to make your Pear and Candied Pecan Salad with Balsamic Vinaigrette:

  • 6 cups mixed greens (such as spinach, romaine, or spring mix)

  • 2 ripe but firm pears, cored and thinly sliced

  • 1 cup candied pecans

  • ½ cup crumbled goat cheese (optional)

  • ¼ cup red onion, thinly sliced (optional)

For the Candied Pecans:

  • 1 cup pecan halves

  • ¼ cup granulated sugar

  • 2 tablespoons water

  • 1 teaspoon ground cinnamon

  • Pinch of salt

For the Balsamic Vinaigrette:

  • ¼ cup balsamic vinegar

  • ½ cup olive oil

  • 2 tablespoons honey or maple syrup

  • 1 tablespoon Dijon mustard

  • 1 clove garlic, minced

  • Salt and freshly ground black pepper, to taste

Instructions

Prepare the Candied Pecans:

  1. Combine Ingredients: In a medium skillet, combine the pecan halves, granulated sugar, water, cinnamon, and salt.

  2. Cook Over Medium Heat: Cook over medium heat, stirring constantly, until the sugar melts and the mixture comes to a simmer.

  3. Continue Cooking: Continue cooking, stirring occasionally, until the water evaporates and the sugar caramelizes, coating the pecans. This will take about 5-7 minutes.

  4. Transfer to Parchment Paper: Immediately transfer the candied pecans to a sheet of parchment paper and spread them out in a single layer to cool. Once cooled, break them apart if they clumped together.

Prepare the Balsamic Vinaigrette:

  1. Whisk Ingredients: In a small bowl, whisk together the balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined.

  2. Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.

Assemble the Salad:

  1. Combine Greens and Pears: In a large bowl, combine the mixed greens and sliced pears.

  2. Add Candied Pecans and Goat Cheese: Add the candied pecans and crumbled goat cheese (if using).

  3. Drizzle with Vinaigrette: Drizzle the balsamic vinaigrette over the salad, using just enough to lightly coat the ingredients.

  4. Toss Gently: Toss gently to combine, being careful not to overdress the salad.

Serve:

  1. Serve Immediately: Serve the Pear and Candied Pecan Salad immediately to prevent the greens from wilting.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/pear-and-candied-pecan-salad-with-balsamic-vinaigrette/