More About pecan, Pear and Pomegranate Salad
prep time
25 minutes
cook time
45 minutes
total time
1 hour 10 minutes
servings
6 -8 as a side salad
calories
571kcal
INGREDIENTS
Candied Pecans -- See Note 1
1 large egg white
2 teaspoons water
1 teaspoon vanilla extract
1/2 cup light brown sugar lightly packed
1/2 cup white granulated sugar
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
4 cups (1 pound) pecan halves
Salad
1 bag (6-8 ounces or about 8 cups; 180g) fresh spring mix (baby lettuce & baby greens)
1 cup (177g) pomegranate arils
3/4 cup (99g) dried sweetened cranberries or dried tart cherries
2 large Bartlett pears thinly sliced
1/3 cup (49g) feta cheese optional
Dressing
3 tablespoons (43g) red wine vinegar
5 tablespoons white granulated sugar
1/2 teaspoon fine sea salt
1/2 teaspoon Dijon mustard (do not use regular mustard)
1/2 cup (70g) frozen raspberries completely thawed
1/2 cup (104g) vegetable oil (canola or olive oil will work)
1 and 1/2 teaspoons poppy seeds
INSTRUCTIONS
For the candied pecans
Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the egg white, water, and vanilla until frothy. In a separate bowl, mix together white sugar, brown sugar, salt, and cinnamon.
Add pecans to egg whites and stir to coat the nuts evenly. With a slotted spoon, remove the nuts, and toss them in the sugar and cinnamon mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes. Set aside to cool to room temperature. Coarsely chop about 1/2 cup for the salad.
For the salad:
Very thinly slice the pears. In a large bowl, add the spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.
For the dressing:
Combine all of the ingredients except for the oil and poppy seeds in a blender or food processor. Pulse until the ingredients are well combined. Slowly add in the oil in a steady stream. Blend until emulsified and smooth.
Stir in the poppyseeds. This dressing is supposed to be pretty thick -- when you toss it with the salad it does thin out a little with the juices from the salad ingredients.
Toss the dressing and candied pecans with the salad. Only dress and add pecans to what you will eat because leftovers don't save well. You can store the salad, pecans, and dressing separately for delicious leftovers!
kcal
Carbohydrates:
91
g
Protein:
4
g
Fat:
24
g
Saturated Fat:
18
g
Cholesterol:
12
mg
Sodium:
654
mg
Potassium:
253
mg
Fiber:
7
g
Sugar:
78
g
Vitamin A:
89
IU
Vitamin C:
13
mg
Calcium:
113
mg
Iron:
1
mg
25 minutes
cook time
45 minutes
total time
1 hour 10 minutes
servings
6 -8 as a side salad
calories
571kcal
INGREDIENTS
Candied Pecans -- See Note 1
1 large egg white
2 teaspoons water
1 teaspoon vanilla extract
1/2 cup light brown sugar lightly packed
1/2 cup white granulated sugar
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
4 cups (1 pound) pecan halves
Salad
1 bag (6-8 ounces or about 8 cups; 180g) fresh spring mix (baby lettuce & baby greens)
1 cup (177g) pomegranate arils
3/4 cup (99g) dried sweetened cranberries or dried tart cherries
2 large Bartlett pears thinly sliced
1/3 cup (49g) feta cheese optional
Dressing
3 tablespoons (43g) red wine vinegar
5 tablespoons white granulated sugar
1/2 teaspoon fine sea salt
1/2 teaspoon Dijon mustard (do not use regular mustard)
1/2 cup (70g) frozen raspberries completely thawed
1/2 cup (104g) vegetable oil (canola or olive oil will work)
1 and 1/2 teaspoons poppy seeds
INSTRUCTIONS
For the candied pecans
Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the egg white, water, and vanilla until frothy. In a separate bowl, mix together white sugar, brown sugar, salt, and cinnamon.
Add pecans to egg whites and stir to coat the nuts evenly. With a slotted spoon, remove the nuts, and toss them in the sugar and cinnamon mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes. Set aside to cool to room temperature. Coarsely chop about 1/2 cup for the salad.
For the salad:
Very thinly slice the pears. In a large bowl, add the spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.
For the dressing:
Combine all of the ingredients except for the oil and poppy seeds in a blender or food processor. Pulse until the ingredients are well combined. Slowly add in the oil in a steady stream. Blend until emulsified and smooth.
Stir in the poppyseeds. This dressing is supposed to be pretty thick -- when you toss it with the salad it does thin out a little with the juices from the salad ingredients.
Toss the dressing and candied pecans with the salad. Only dress and add pecans to what you will eat because leftovers don't save well. You can store the salad, pecans, and dressing separately for delicious leftovers!
kcal
Carbohydrates:
91
g
Protein:
4
g
Fat:
24
g
Saturated Fat:
18
g
Cholesterol:
12
mg
Sodium:
654
mg
Potassium:
253
mg
Fiber:
7
g
Sugar:
78
g
Vitamin A:
89
IU
Vitamin C:
13
mg
Calcium:
113
mg
Iron:
1
mg
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