Gingerbread Spiced Candied Pecan Salad

A festive and flavorful salad featuring crisp greens, gingerbread spiced candied pecans, tangy goat cheese, and a maple-balsamic vinaigrette—perfect for holiday gatherings or a winter treat.

This salad quickly became a favorite during the holidays with its unique crunchy pecans and tangy dressing that keeps everyone coming back for more

Ingredients

• For the Gingerbread Spiced Candied Pecans: 1 cup pecan halves, 2 tbsp granulated sugar, 1 tbsp brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg, pinch of salt, 1 tbsp unsalted butter
• For the Salad: 5 oz (140 g) mixed baby greens (spinach, arugula, or spring mix), 1/2 small red onion thinly sliced, 1/2 cup dried cranberries, 1/2 cup crumbled goat cheese, 1 medium apple thinly sliced
• For the Maple-Balsamic Vinaigrette: 3 tbsp extra-virgin olive oil, 1 1/2 tbsp balsamic vinegar, 1 tbsp pure maple syrup, 1 tsp Dijon mustard, salt and freshly ground black pepper to taste

Instructions

Prepare the candied pecans:

In a nonstick skillet over medium heat melt the butter. Add the pecans and toast for 2–3 minutes stirring often.

Add spices and sugars:

Add both sugars cinnamon ginger cloves nutmeg and a pinch of salt. Stir constantly for 2–3 minutes until the pecans are evenly coated and the sugars have melted.

Cool pecans:

Transfer the candied pecans to a parchment-lined plate to cool and harden.

Make the vinaigrette:

In a small bowl whisk together the olive oil balsamic vinegar maple syrup Dijon mustard salt and pepper until emulsified.

Assemble the salad:

In a large bowl combine the greens red onion dried cranberries apple slices and goat cheese. Add the cooled candied pecans.

Serve:

Drizzle with the vinaigrette just before serving and toss lightly to combine. Serve immediately.

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This salad has brought my family closer during every holiday season, creating warm memories around the dinner table.

Notes

Substitute feta or blue cheese for goat cheese if desired. Use walnuts or almonds in place of pecans for variation. Add grilled chicken for a heartier meal. Pairs well with a light Pinot Noir or sparkling apple cider.

Required Tools

Nonstick skillet, mixing bowls, whisk, salad serving utensils, knife and cutting board

Nutritional Information

Calories: 330 Total Fat: 24 g Carbohydrates: 26 g Protein: 6 g

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This salad is easy to prepare yet sure to impress your guests with its distinctive flavors and festive charm.

Recipe FAQs

→ How do I make the candied pecans?

Toast pecans in melted butter, then coat them with sugars and warm spices like cinnamon, ginger, cloves, and nutmeg until caramelized and crisp.

→ Can I substitute the goat cheese?

Yes, feta or blue cheese are great alternatives that offer a different tangy flavor profile to complement the salad.

→ What greens work best for this salad?

Mixed baby greens such as spinach, arugula, or spring mix provide a fresh and crisp base that balances the sweet and spiced elements.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, but be sure to check labels for cross-contamination if needed.

→ How can I enhance this salad for a more filling meal?

Adding grilled chicken or roasted nuts enhances protein content, making the salad heartier and more substantial.