Pecan Salad Toasted Greens (Print version)
Crunchy toasted pecans, fresh greens, apple, and tangy vinaigrette combine for a vibrant dish.
# Ingredient List:
→ Salad
01 - 6 cups mixed salad greens (arugula, baby spinach, romaine)
02 - 1 cup pecan halves
03 - 1 small red onion, thinly sliced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 cup crumbled goat cheese or feta
06 - 1 medium apple, thinly sliced
→ Vinaigrette
07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 tablespoons apple cider vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - 1/4 teaspoon salt
12 - 1/8 teaspoon freshly ground black pepper
# How To Make It:
01 - In a dry skillet over medium heat, toast pecan halves for 3 to 4 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
02 - Whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl or jar until emulsified.
03 - In a large bowl, mix salad greens, sliced red onion, halved cherry tomatoes, apple slices, and cooled toasted pecans.
04 - Drizzle vinaigrette over the salad and toss gently to coat all ingredients evenly.
05 - Sprinkle crumbled goat cheese or feta over the top. Serve immediately.
# Expert Advice:
01 -
- Those toasted pecans add a warm crunch that makes every bite feel intentional, not like you're just eating leaves.
- It's ready in twenty minutes but tastes like you spent way more time on it, which is exactly what a weekday needs.
- The tangy vinaigrette brings everything together without being heavy, so you actually feel energized after eating it.
02 -
- Toast your nuts fresh and let them cool completely, otherwise the residual heat will make them taste bitter and ruin the whole thing.
- Dress the salad just before eating; I learned this by making it an hour early and ending up with a sad bowl of wilted greens that nobody wanted to touch.
03 -
- Warm pecans and cold cheese create this amazing textural contrast that catches people off guard in the best way.
- Always taste your vinaigrette before dressing the greens so you know exactly what you're working with and can adjust seasoning if needed.