Autumn pear salad with candied pecans
This autumn pear salad is bright and crisp. It's made with spinach, pears, apples, goat cheese and homemade (healthy) candied pecans for a crunch. The dressing packs a punch and all of the ingredients together make a delicious Thanksgiving salad recipe.
- 3 cups raw pecans
- 1 large egg white
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- ¼ cup maple syrup
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon raw honey
- 2 teaspoons dijon mustard
- 1 pinch sea salt
- 1 pinch black pepper
- 1-6 ounce bag fresh spinach
- 1 cup candied pecans reserving the rest for a snack or add to oats
- 1 ripe pear thinly sliced lengthwise
- 1 apple thinly sliced lengthwise
- ⅓ cup fresh pomegranate
- 3-4 ounces fresh goat cheese optional
Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
Set aside. In a large bowl, mix together the pecans, cinnamon, vanilla, sea salt and syrup and mix well. In a separate small bowl, beat the egg white on high for 1-2 minutes until light and fluffy. Gently fold the egg whites into the pecan mixture until fully coated.
Pour pecan mixture onto prepared baking sheet and spread out to an even layer. Bake in the oven for 20 minutes, stirring halfway through. Remove from oven and allow to cool and harden on the baking sheet.
While pecans are cooling, prepare the dressing. Add all of the dressing ingredients to a jar or mixing bowl and shake or whisk well to combine.