Fall Salad with Maple Glazed Pecans

This salad is bursting with delicious fall flavors – the white balsamic dressing compliments the toasty maple pecans and nutty goat cheese perfectly. The pear, pomegranate and cherries add wonderful freshness and sweetness. Serve this salad on its own or pair with salmon or chicken for a beautiful and healthy fall meal.

1. Combine maple syrup, water, vanilla extract and salt in a small bowl.

2. Place pecan halves in a shallow pan and toast over medium heat, stirring often, until lightly toasted and fragrant. Add maple syrup mixture and stir to combine.

3. Pour nuts onto a parchment paper lined baking sheet and set aside to cool.

4. In a large bowl, combine dressing ingredients. Add lettuce and toss gently to coat the leaves.

5. Transfer salad greens to a serving bowl and top with pears, pecans, cherries, pomegranate seeds and goat cheese.

Fall Salad with Maple Glazed Pecans

Serves 4

All you need:

1 1/2 tablespoons pure maple syrup

1 1/2 teaspoons water

1/4 teaspoon pure vanilla extract

Pinch kosher salt

1 cup raw pecan halves

Dressing –

2 tablespoons white balsamic vinegar

1 tablespoon pure maple syrup

1 tablespoon olive oil

1/2 teaspoon Dijon mustard

Pinch kosher salt

Salad –

8 ounces salad greens

1 pear, cored and diced

1/4 cup dried cherries

1/4 cup pomegranate seeds

2 ounces plain goat cheese, crumbled

All you do:

1. Combine maple syrup, water, vanilla extract and salt in a small bowl.
2. Place pecan halves in a shallow pan and toast over medium heat, stirring often, until lightly toasted and fragrant. Add maple syrup mixture and stir to combine.
3. Pour nuts onto a parchment paper lined baking sheet and set aside to cool.
4. In a large bowl, combine dressing ingredients. Add lettuce and toss gently to coat the leaves.
5. Transfer salad greens to a serving bowl and top with pears, pecans, cherries, pomegranate seeds and goat cheese.