Sherri's Winter Salad with Maple Musterd Vinagrette

 

 

 

 

 

Winter Salad with Maple Cider Vinaigrette Recipe

One thing I like about this salad is that you don’t have to prepare it all at once. For example, the candied pecans can be prepared up to one week ahead and stored in an airtight container until ready to use.

Also, the vinaigrette may be made up to three days ahead and stored covered in the refrigerator. The vinaigrette recipe makes enough to dress this salad with a little extra left over, so you enjoy it again on another salad.

 

Ingredients

  *Note for variation can add sliced steak, chicken, shrimp

Candied Spiced Pecans

• 1 6-oz. pkg. pecan halves
• 2 tablespoons butter melted
• 3 tablespoons sugar
• 1/4 teaspoon ground ginger
• 1/8 teaspoon curry powder
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground red pepper

Maple Cider Vinaigrette

• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2/3 cup extra-virgin olive oil
•  1/2 teaspoon garlic powder

 

Salad

• 1 10- oz. pkg. salad greens spring mix or spinach
• 1 large apple thinly sliced honey crisp match stick is good
  
• 1/2 small red onion thinly sliced
• 1 4-oz. pkg. blue cheese crumbles or feta
• dried cranberries
• 2 cups broccoli slaw
• opt add pomagranate seeds
  

 

 

 

 

How to Make Candied Pecans

A lot of candied pecan recipes are spiced with cinnamon, but the pecans for this salad are flavored with ground ginger, curry powder, and a little red cayenne pepper. Sweet, crunchy, and a little spicy, these pecans add a delicious contrast to the other ingredients in this Winter Salad.

1. To make the pecans, start by tossing pecan halves in melted butter.
2. Add the buttered pecans to a bowl of sugar mixed with the spices — ground ginger, curry powder, red cayenne pepper, and kosher salt — and toss until well coated.
3. Spread pecans in a single layer on an aluminum-lined pan and bake at 350 degrees until toasted.
4. Let the pecans cool completely on the pan and then break them up with a fork.
5. Store in an airtight container until ready to use (up to one week).