Green Salad with Candied Pecans, Cranberries and Goat Cheese

by Jen on July 9, 2013

Whenever I go to a restaurant and order salad, I love it when it comes with candied nuts.  I’m sure the ones they serve aren’t very healthy.  I find them quite addicting and I usually end up eating them all, besides the ones my husband steals off of my plate!

I wanted to make a salad with some candied nuts, but of course, I wanted to make the “healthier” version.  So I did.  And I’m going to share it with you.

candied pecan salad5 picm Green Salad with Candied Pecans, Cranberries and Goat Cheese

 

The candied pecans in this salad are absolutely delicious.  And, they aren’t made with white, refined sugar!  Instead of white sugar to sweeten the pecans, I opted for pure maple syrup.

As I type up this post, I look out the window and see grey clouds and rain.  Not really a day that calls for a cool and crisp salad.  However, last week it was smokin’ hot here, and we didn’t feel like eating any large meals.  Plus, I hate turning on the oven when it’s so hot out.  This Green Salad with Candied Pecans, Cranberries and Goat Cheese was the perfect light dinner during last week’s heat wave.

Combining the sweet candied pecans with the tart dired cranberries and goat cheese was so delicious.  I couldn’t stop eating the candied pecans, I literally had to give them to my husband to finish or else I would have eaten them all.

candied pecan salad6 text Green Salad with Candied Pecans, Cranberries and Goat Cheese

 

This salad makes a light dinner, so if you want to add some extra calories and protein, I suggest adding some lean grilled chicken breast.  Or, make this salad for lunch and enjoy eating it outside on a nice hot day.

Either way, I know you’re going to love this combination.  And if you have any candied pecans leftover, which I’m sure you won’t, you can put them in a container with a lid and save them for another day.

candied pecan salad7 text Green Salad with Candied Pecans, Cranberries and Goat Cheese

 

Green Salad with Candied Pecans, Cranberries and Goat Cheese

51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: serves 4

Ingredients

  • 8 cups Romaine lettuce, torn into bite sized pieces
  • 1/2 cup dried cranberries
  • 56g light goat cheese
  • 1/2 cup pecan halves
  • 2 tsp pure maple syrup
  • sprinkle of sea salt
  • For the Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/4 tsp Dijon mustard
  • 2 tsp honey

Instructions

  1. Place a sheet of parchment paper on the kitchen counter. Place the pecans in a skillet over medium-high heat. Toast pecans, stirring frequently, for about 5 minutes. When the pecans begin to brown, reduce the heat to medium.
  2. Add the salt and cook for 1 more minute. Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pecans well. Remove the pan form the heat and stir the pecans. Turn them out of the pan onto the parchment paper to cool. Separate them from each other just after placing on the parchment paper so that they won't stick together.
  3. Combine all dressing ingredients in a jar with a lid and shake to combine. Set aside.
  4. Divide lettuce among 4 plates. Sprinkle with cranberries, goat cheese, and candied pecans. Drizzle dressing over top and serve.

Notes

Cal: 337 Fat: 26g Protein: 4g Carbs: 24g Fiber: 3g Sodium: 207mg

Weight Watchers Points+: 9

http://thefithousewife.com/2013/07/green-salad-candied-pecans-cranberries-goat-cheese.html/
 Green Salad with Candied Pecans, Cranberries and Goat Cheese

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