Harvest Cranberry & Goat Cheese Salad with Candied Pecans Recipe

Introduction

This Harvest Cranberry & Goat Cheese Salad with Candied Pecans is a perfect blend of sweet, tangy, and savory flavors. It’s fresh, crunchy, and ideal for a light lunch or a stunning side dish. Ready in just 30 minutes, this salad brings autumn’s best ingredients to your table.

Ingredients

• 1/2 cup pecan halves (raw)
• 1 tbsp maple syrup
• 1/4 tsp sea salt
• 1 pinch cayenne pepper (optional, for a kick)
• 6 cups mixed greens (spring mix, spinach, or preferred greens)
• 4 oz goat cheese (crumbled)
• 1/2 cup dried cranberries
• 1 large apple (thinly sliced, e.g., Honeycrisp, Gala)
• 1/4 cup red onion (thinly sliced)
• 3 tbsp extra virgin olive oil
• 1.5 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• 1/4 tsp salt (or to taste)
• 1 pinch black pepper (freshly ground, or to taste)

Instructions

1. Step 1: Line a small baking sheet with parchment paper and set aside.
2. Step 2: In a small saucepan or skillet over medium-low heat, combine the pecan halves, maple syrup, sea salt, and optional cayenne pepper. Cook, stirring frequently, for 5-7 minutes, until the maple syrup caramelizes and coats the pecans. Be careful not to burn them.
3. Step 3: Immediately spread the candied pecans in a single layer on the prepared baking sheet. Let them cool completely for 10-15 minutes until crunchy. Once cool, roughly chop if desired or leave as halves.
4. Step 4: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until well combined and emulsified. Taste and adjust seasonings as needed.
5. Step 5: In a large mixing bowl, gently combine mixed greens, crumbled goat cheese, dried cranberries, sliced apple, and sliced red onion.
6. Step 6: Pour the prepared vinaigrette over the salad ingredients. Toss gently until everything is evenly coated.
7. Step 7: Divide the salad among serving plates and top each with a generous sprinkle of candied pecans.
8. Step 8: Serve immediately and enjoy your delicious Harvest Cranberry & Goat Cheese Salad!

Tips & Variations

• Use any crunchy nuts like walnuts or almonds instead of pecans for variety.
• Swap dried cranberries for pomegranate seeds for a juicier burst.
• For a vegan version, replace goat cheese with a plant-based cheese or avocado slices.
• Prepare candied pecans ahead and store them to save time on busy days.

Storage

Store leftover salad components separately for best freshness. Keep candied pecans in an airtight container at room temperature for up to a week. Mixed greens with toppings are best enjoyed fresh but can be refrigerated for 1 day. Dress the salad just before serving to avoid sogginess. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the candied pecans without maple syrup?

Yes, you can substitute maple syrup with honey or agave nectar for a different sweet flavor, but watch the cooking time closely to prevent burning.

What type of apple works best for this salad?

Crunchy and slightly sweet apples like Honeycrisp or Gala are ideal as they add freshness and texture without overpowering the salad’s flavors.

Harvest Cranberry & Goat Cheese Salad with Candied Pecans Recipe

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★★★★★

4.5 from 116 reviews

• Author: Naomi
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Harvest Cranberry & Goat Cheese Salad with Candied Pecans is a vibrant and festive dish perfect for autumn or any time you crave a fresh, flavorful salad. It features a mix of tender greens, sweet dried cranberries, crisp apple slices, tangy goat cheese, and crunchy homemade candied pecans tossed in a maple-Dijon vinaigrette. Ready in just 30 minutes, this salad balances sweet, savory, and spicy notes for a delightful and nutritious meal or side.

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Ingredients

Scale 1x2x3x

Candied Pecans

• 1/2 cup Pecan Halves (raw)
• 1 tbsp Maple Syrup
• 1/4 tsp Sea Salt
• 1 pinch Cayenne Pepper (optional, for a kick)

Salad

• 6 cups Mixed Greens (spring mix, spinach, or preferred greens)
• 4 oz Goat Cheese (crumbled)
• 1/2 cup Dried Cranberries
• 1 large Apple (thinly sliced, e.g., Honeycrisp or Gala)
• 1/4 cup Red Onion (thinly sliced)

Maple-Dijon Vinaigrette

• 3 tbsp Extra Virgin Olive Oil
• 1.5 tbsp Apple Cider Vinegar
• 1 tbsp Maple Syrup
• 1 tsp Dijon Mustard
• 1/4 tsp Garlic Powder
• 1/4 tsp Salt (or to taste)
• 1 pinch Black Pepper (freshly ground, or to taste)

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Instructions

1. Prepare the Candied Pecans: Line a small baking sheet with parchment paper and set aside. In a small saucepan or skillet over medium-low heat, combine the pecan halves, maple syrup, sea salt, and optional cayenne pepper. Cook, stirring frequently, for 5-7 minutes until the maple syrup caramelizes and coats the pecans. Be careful to avoid burning them. Immediately spread the coated pecans in a single layer on the prepared baking sheet and allow to cool completely for 10-15 minutes until crunchy. Once cooled, roughly chop if preferred, or leave as halves.
2. Make the Maple-Dijon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and freshly ground black pepper until well combined and emulsified. Taste and adjust seasonings as needed.
3. Assemble the Salad: In a large mixing bowl, gently combine the mixed greens, crumbled goat cheese, dried cranberries, thinly sliced apple, and thinly sliced red onion. Pour the prepared vinaigrette over the salad ingredients and toss gently until everything is evenly coated.
4. Serve: Divide the salad among plates and top each serving with a generous sprinkle of the cooled candied pecans. Serve immediately to enjoy the fresh combination of flavors and textures.

Notes

• Use a variety of greens you enjoy, such as spring mix, spinach, or arugula for different flavor profiles.
• The cayenne pepper in the pecans is optional but adds a nice subtle heat that complements the sweetness.
• For best results, slice the apple thinly and toss briefly in a bit of lemon juice to prevent browning before adding to the salad.
• Maple syrup can be substituted with honey if preferred.
• Store leftover candied pecans in an airtight container at room temperature to maintain crunchiness.
• For a vegan version, substitute goat cheese with a plant-based cheese alternative and ensure the maple syrup is used as the sweetener.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: harvest salad, cranberry salad, goat cheese salad, candied pecans, autumn salad, maple vinaigrette, healthy salad, easy salad recipe