Description

A colourful, festive salad featuring crisp apples, juicy pears, sweet-tart cranberries, creamy feta, crunchy homemade candied pecans, and a rich maple balsamic dressing. Fresh, elegant, and perfect for holiday dinners, gatherings, or a special lunch.

Ingredients

For the Salad

5 cups (150 g) mixed greens or baby spinach

2 crisp apples, thinly sliced

2 ripe but firm pears, thinly sliced

1/2 cup (60 g) dried cranberries

3/4 cup (110 g) crumbled feta cheese

2 tbsp fresh parsley, chopped

For the Candied Pecans

1/2 cup (60 g) pecans, roughly chopped

2 tbsp pure maple syrup

1 tbsp brown sugar

1/2 tsp ground cinnamon

Pinch of salt

For the Maple Balsamic Dressing

3 tbsp olive oil

1 1/2 tbsp balsamic vinegar

1 tbsp pure maple syrup

1 tsp Dijon mustard

1 tsp fresh lemon juice

1/4 tsp salt

1/4 tsp black pepper

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Instructions

1. Make the candied pecans. Place the chopped pecans in a dry skillet over medium-low heat. Add the maple syrup, brown sugar, cinnamon, and salt. Stir continuously for 2–3 minutes, until glossy, fragrant, and lightly caramelized.

2. Immediately transfer the pecans to a sheet of parchment paper and spread them into a single layer. Let them cool completely so the coating can firm up.

3. Prepare the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, salt, and black pepper until smooth and emulsified.

4. Prepare the fruit. Wash and thinly slice the apples and pears. Toss them gently with a small splash of fresh lemon juice to help slow browning and keep the fruit looking fresh.

5. Build the salad. Place the mixed greens or baby spinach in a large serving bowl or platter. Arrange the sliced apples, pears, dried cranberries, and crumbled feta over the greens.

6. Add the candied pecans. Once completely cooled, gently break apart any pieces that have stuck together. Scatter them evenly over the salad, keeping some larger pieces intact for extra crunch.

7. Add the dressing. Drizzle the maple balsamic dressing over the salad just before serving. Start with a moderate amount and add more according to taste.

8. Garnish with fresh parsley, a few extra dried cranberries, and additional candied pecans if desired.

9. Gently toss the salad just before serving, making sure the greens and fruit are lightly coated with the dressing. Avoid overmixing so the feta and candied pecans remain intact.

10. Serve immediately while the pecans are crunchy and the fruit is fresh.

Notes

Choose crisp apples and pears that are ripe but still firm enough to hold their shape. Watch the pecans closely because maple syrup and brown sugar can caramelize quickly. Keep stirring and use medium-low heat. Allow the candied pecans to cool completely on parchment so the caramelized coating becomes crisp. Dress the salad just before serving to keep the greens fresh and prevent them from becoming soggy. A little fresh lemon juice helps prevent the sliced apples and pears from browning. Add the dressing gradually so the fresh flavours of the fruit remain noticeable. Walnuts can be substituted for pecans and candied using the same method. Goat cheese can be used instead of feta for a softer, tangier flavour. Prepare the dressing, candied pecans, and fruit separately ahead of time, then assemble and dress shortly before serving. For a heartier vegetarian meal, add roasted chickpeas, quinoa, or grilled halloumi. This salad pairs well with roasted turkey, chicken, ham, pork, baked salmon, roasted vegetables, and warm crusty bread.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American