Crisp greens tossed with gingerbread spiced candied pecans, goat cheese, apple, and a maple-balsamic drizzle.
# What you'll need:
→ Gingerbread Spiced Candied Pecans
01 - 1 cup pecan halves
02 - 2 tbsp granulated sugar
03 - 1 tbsp brown sugar
04 - 1/2 tsp ground cinnamon
05 - 1/4 tsp ground ginger
06 - 1/8 tsp ground cloves
07 - 1/8 tsp ground nutmeg
08 - Pinch of salt
09 - 1 tbsp unsalted butter
→ Salad
10 - 5 oz 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 tbsp extra-virgin olive oil
16 - 1 1/2 tbsp balsamic vinegar
17 - 1 tbsp pure maple syrup
18 - 1 tsp Dijon mustard
19 - Salt and freshly ground black pepper, to taste
# Method:
01 - Melt butter in a nonstick skillet over medium heat. Add pecan halves and toast, stirring frequently, for 2 to 3 minutes.
02 - Add granulated sugar, brown sugar, cinnamon, ground ginger, cloves, nutmeg, and salt to the pecans. Stir continuously for 2 to 3 minutes until the pecans are fully coated and sugars have dissolved.
03 - Transfer the spiced pecans onto a parchment-lined plate and allow them to cool completely until hardened.
04 - Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
05 - In a large bowl, combine mixed greens, sliced red onion, dried cranberries, apple slices, and crumbled goat cheese. Add cooled candied pecans.
06 - Drizzle the vinaigrette over the salad just before serving and toss gently to combine. Serve immediately.
