# Ingredient List:
→ Candied Pecans
01 - 1 cup pecan halves
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground ginger
06 - 1/8 teaspoon ground cloves
07 - 1/8 teaspoon ground nutmeg
08 - Pinch of salt
09 - 1 tablespoon unsalted butter
→ Salad
10 - 5 ounces mixed baby greens (spinach, arugula, or spring mix)
11 - 1/2 small red onion, thinly sliced
12 - 1/2 cup dried cranberries
13 - 1/2 cup crumbled goat cheese
14 - 1 medium apple, thinly sliced
→ Maple-Balsamic Vinaigrette
15 - 3 tablespoons extra-virgin olive oil
16 - 1 1/2 tablespoons balsamic vinegar
17 - 1 tablespoon pure maple syrup
18 - 1 teaspoon Dijon mustard
19 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - In a nonstick skillet over medium heat, melt the butter. Add pecans and toast for 2 to 3 minutes, stirring frequently. Incorporate granulated sugar, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Stir constantly for 2 to 3 minutes until pecans are evenly coated and sugars have melted.
02 - Transfer the coated pecans onto a parchment-lined plate. Allow to cool and harden completely before using.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until the mixture emulsifies.
04 - In a large bowl, combine baby greens, thinly sliced red onion, dried cranberries, apple slices, and crumbled goat cheese. Add the cooled candied pecans.
05 - Drizzle the salad with the prepared vinaigrette just before serving. Toss gently to combine and serve immediately.
