Crisp greens with spiced candied pecans, goat cheese, dried cranberries, apple slices, and maple-balsamic dressing.
# What you need:
→ Candied Pecans
01 - 1 cup pecan halves
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground ginger
06 - 1/8 teaspoon ground cloves
07 - 1/8 teaspoon ground nutmeg
08 - Pinch of salt
09 - 1 tablespoon unsalted butter
→ Salad
10 - 5 ounces 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 tablespoons extra-virgin olive oil
16 - 1 1/2 tablespoons balsamic vinegar
17 - 1 tablespoon pure maple syrup
18 - 1 teaspoon Dijon mustard
19 - Salt and freshly ground black pepper, to taste
# Steps to follow:
01 - Melt unsalted 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, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and a pinch of salt to the pecans. Stir constantly for 2 to 3 minutes until the pecans are evenly coated and sugars have melted.
03 - Transfer the candied pecans onto a parchment-lined plate and allow to cool and harden completely.
04 - Whisk together extra-virgin olive oil, balsamic vinegar, pure maple syrup, Dijon mustard, salt, and freshly ground black pepper in a small bowl until emulsified.
05 - In a large mixing bowl, combine mixed baby greens, thinly sliced red onion, dried cranberries, apple slices, and crumbled goat cheese. Add cooled candied pecans.
06 - Drizzle vinaigrette over the salad just before serving and toss gently to combine. Serve immediately.
