Harvest Salad with Sugared Pecans

This is a salad you can be happy eating for breakfast, it’s that good. And that’s exactly what I did after photographing this beauty this morning.

Of all the Thanksgiving foods I indulged in, this salad was by far the favorite side dish I made. I don’t normally think about salads on Thanksgiving Day, but I’m really glad I did this year.

It’s a super simple combination of ingredients, but together the salad becomes far greater as a sum of its parts. Personally, I think the star of the plate is the sugared pecans. And here’s a good tip… keep a bag of WHOLE pecans in your freezer and if you are in need of a last-minute holiday gift, follow the sugared pecan portion of this recipe, let the whole pecans cool (if they are whole, they will look fancier) and package them up in a holiday-themed cellophane bag with a pretty ribbon. Could not be an easier gift and trust me, these pecans are addicting. So, so good!

The dressing is a combination of olive oil, apple cider, a little onion, Dijon mustard, salt, pepper and this Monari Federzoni Apple Glaze. If you aren’t able to find this product, simply substitute an aged balsamic vinegar with a pinch of sugar. And if you are not sure how to cut a whole butternut squash for roasting, visit my post HERE for a visual tutorial. As long as you have a sharp knife, it’s a simple process. 

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Harvest Salad with Sugared Pecans

Servings 6

Author Foodtastic Mom

Ingredients

• 1 c. pecan pieces
• 2 T. unsalted butter
• 1/4 c. sugar
• pinch of salt
• 1 whole butternut squash peeled, seeded and cut into small cubes
• 1 T. vegetable oil
• pinch of salt
• 1/4 c. extra virgin olive oil
• 1/4 c. sweet onion finely minced
• 2 T. apple cider
• 1 T. Monari Federzoni Apple Glaze or sub aged balsamic vinegar with a pinch of sugar
• 1 t. Dijon mustard
• 1/4 t. salt
• cracked black pepper
• 1 5 oz. clamshell container spring lettuce mixture
• 3/4 c. dried cherries
• 3/4 c. crumbled goat cheese

Instructions

• To make the pecans, toast the nuts in a dry, non-stick skillet over medium heat until fragrant, about 8 minutes. Watching and stirring so as not to burn. Remove nuts from skillet and add butter and sugar. Melt the butter and sugar over medium heat. Once melted, add the pre-toasted pecans to the pan and stir to coat, allowing to cook for 2 - 4 minutes, or until the sugar is adhering to the nuts. Spread the sugared nuts evenly on a flat piece of parchment paper or on a silicone baking mat. Sprinkle the nuts lightly with salt and allow to cool completely.
• Preheat the oven to 375 degrees. Toss the cubed squash with the vegetable oil and pinch of salt. Spread evenly on a baking sheet and roast on center rack for 20 minutes, Allow to cool before using to top the salad. Squash can be kept in an air-tight container in the refrigerator for several days before ready to serve.
• For the dressing, whisk together the olive oil, onion, apple cider, apple glaze, Dijon mustard, salt and pepper.
• Toss the salad greens with the dressing and top with the roasted squash, sugared pecans, dried cherries and goat cheese.