Pear & Candied Pecan Salad w Balsamic Vinaigrette

By Gail South | 02/10/2025

Candied Pecans

• Add the brown sugar, cinnamon, salt, vanilla, and water to a small skillet on medium heat. Stir until the mixture starts to bubble, about 2 minutes.
• Add the pecans to the skillet and stir for about 3 minutes. They should be completely coated in the brown sugar mixture with a fragrant smell. Take care not to let it burn.
• Pour the pecans onto a sheet of parchment paper and spread them out in an even layer. Once they’ve cooled down, break them into small pieces.

Balsamic Vinaigrette Dressing

• Whisk together the balsamic vinegar, honey, dijon mustard, salt, pepper, garlic, and extra virgin olive oil in a small bowl. Pour into a jar and refrigerate until you’re ready to eat. Give the jar a shake before adding to your salad.

Salad

Pour the spring mix into a large bowl. Layer on the sliced pears, dried cherries, candied pecans, and feta cheese. Finish by pouring on the balsamic vinaigrette and gently toss your salad to mix the ingredients and coat everything in the dressing.

Candied Pecans

• 4 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 pinch sea salt
• 1/2 tsp vanilla extract
• 1 tbsp water
• 1 cup pecans

Balsamic Vinaigrette Dressing

• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp dijon mustard
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 garlic clove minced
• 3/4 cup extra virgin olive oil

Salad

1 cup balsamic vinaigrette
10 oz baby spring mix
1 pear sliced
1 cup Pomegranate arils
1 cup candied pecans
1/3 cup gorgonzola cheese