Fall Harvest Salad
Ingredients
Salad
- 16 ounces mixed baby salad greens
- 5 fresh figs
- 8-10 ounces blue cheese, crumbled
- ¾ cup sundried cherries (optionally add or substitute fresh, thin slices of apple or pear)
Spiced Pecans
- 1 cup raw pecans
- 3 tablespoons vegetable oil
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons chili powder
Balsamic Dressing
- 1 cup balsamic vinegar
- 2 cups olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 garlic cloves, peeled and minced
- 2 tablespoons parsley, chopped
- 2-3 basil leaves, julienned
Instructions
- Preheat oven to 300˚F and toast pecans on a baking tray for 10-15 minutes, watching to prevent burning. When done, remove and allow to cool. Warm 3 tablespoons vegetable oil over low heat, then add toasted pecans to pan and fully coat. Add sugar and stir until sugar dissolves and sticks to pecans. Remove from heat and add salt and chili powder, stirring to coat. Remove pecans to a sheet pan to cool. Combine all dressing ingredients in a blender (or by whisk) and set aside. Place all salad ingredients in a large bowl. Drizzle with dressing and top with cooled pecans. Toss until well mixed and serve.
