Candied Pecan, Pear, and Spinach Salad

Candied Pecan, Pear, and Spinach Salad Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
A little corn syrup is the secret to keeping the candied nuts in this salad from crystallizing. (And they make a great quick appetizer or gift from your kitchen too.)

Yield:

Serves 6

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 261
Caloriesfromfat 64 %
Protein 2.7 g
Fat 19 g
Satfat 2 g
Carbohydrate 25 g
Fiber 5.2 g
Sodium 259 mg
Cholesterol 0.0 mg

Ingredients

2 tablespoons sugar
2 tablespoons light corn syrup
1/2 teaspoon salt, divided
1/2 teaspoon ground cardamom, divided
1/8 teaspoon cayenne
1/8 teaspoon ground cloves
1 cup pecan halves
3 tablespoons roasted pecan oil or extra-virgin olive oil
1 tablespoon Champagne vinegar
1/8 teaspoon pepper
1 tablespoon minced shallot
8 ounces baby spinach leaves
2 medium firm-ripe pears, thinly sliced

Preparation

1. Preheat oven to 350°. In a bowl, combine sugar, corn syrup, 1/4 tsp. each salt and cardamom, the cayenne, and cloves. Stir in nuts. Spread onto a rimmed baking sheet lined with parchment paper.

2. Bake, stirring once in a while with a fork, until syrup is deep golden, about 15 minutes. Stir again, then transfer nuts on paper to a work surface. Let nuts cool, breaking them up after 5 minutes.

3. Whisk oil, vinegar, pepper, shallot, and remaining 1/4 tsp. each salt and cardamom in a large bowl. Gently toss with spinach, pears, and nuts. Serve immediately.

Note: Nutritional analysis is per 1 1/2-cup serving.

Note:

December 2010
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