Name: Harvest Pear and Goat Cheese Salad with Candied Pecans Recipe
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup Pecan Halves; 2 tbsp Maple Syrup (or brown sugar); 1 tbsp Water; Pinch Salt; 1/4 cup Extra Virgin Olive Oil; 2 tbsp White Wine Vinegar (or apple cider vinegar); 1 tbsp Honey; 1 tsp Dijon Mustard; 1/4 tsp Salt; 1/8 tsp Black Pepper (freshly ground); 5 oz Mixed Greens (spring mix, arugula, or baby spinach); 2 medium Pears (ripe but firm, such as Bosc or Anjou, cored and thinly sliced); 4 oz Goat Cheese (soft, crumbled); 1/4 medium Red Onion (very thinly sliced, optional)

Ingredients

1 cup Pecan Halves

2 tbsp Maple Syrup (or brown sugar)

1 tbsp Water

Pinch Salt

1/4 cup Extra Virgin Olive Oil

2 tbsp White Wine Vinegar (or apple cider vinegar)

1 tbsp Honey

1 tsp Dijon Mustard

1/4 tsp Salt

1/8 tsp Black Pepper (freshly ground)

5 oz Mixed Greens (spring mix, arugula, or baby spinach)

2 medium Pears (ripe but firm, such as Bosc or Anjou, cored and thinly sliced)

4 oz Goat Cheese (soft, crumbled)

1/4 medium Red Onion (very thinly sliced, optional)

Instructions

Step 1: Prepare the candied pecans by lining a plate or small baking sheet with parchment paper.

Step 2: In a small non-stick skillet over medium heat, combine pecan halves, maple syrup, water, and a pinch of salt. Stir constantly for 5-7 minutes until the liquid evaporates and pecans become coated and sticky.

Step 3: Spread the candied pecans on the parchment paper in a single layer to cool completely. They will crisp up as they cool. You can prepare these up to a day in advance.

Step 4: Make the honey-Dijon vinaigrette by whisking together olive oil, white wine vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl until emulsified.

Step 5: Taste and adjust the seasoning of the vinaigrette as needed. Set aside.

Step 6: In a large mixing bowl, gently combine mixed greens, thinly sliced pears, and thinly sliced red onion if using.

Step 7: Pour about half to two-thirds of the vinaigrette over the salad and toss gently to coat evenly. Add more dressing if desired, being careful not to overdress.

Step 8: Divide the dressed salad among four plates. Crumble goat cheese evenly over each salad and top with the cooled candied pecans.

Step 9: Serve immediately and enjoy your delicious pear and goat cheese salad!

Tips & Variations

For extra crunch, toast the pecans lightly before candying.

Substitute goat cheese with feta or blue cheese for a different flavor profile.

Use honey or brown sugar instead of maple syrup for candied pecans if preferred.

Add sliced apples or dried cranberries to enhance seasonal flavors.

If you prefer vegan, replace goat cheese with a plant-based cheese alternative.

Storage

Store leftover candied pecans in an airtight container at room temperature for up to 3 days to maintain their crispness. Keep any leftover salad components separate if possible to prevent sogginess. The assembled salad is best enjoyed fresh; if storing dressed salad, keep it in the refrigerator and consume within a day. Reheat is not recommended.

FAQs

Can I prepare the candied pecans ahead of time?

Yes, candied pecans can be made up to a day in advance and stored at room temperature in an airtight container. This makes salad assembly quick and easy.

What can I use if I don’t have white wine vinegar?

You can substitute apple cider vinegar in equal amounts for a similar tangy flavor in the vinaigrette. Lemon juice is also a possible alternative but adds a different citrus note.