Ingredients:

  • 1 cup Pecan Halves
  • 2 Tbsp Maple Syrup (for pecans)
  • 1 Tbsp Brown Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Sea Salt (for pecans)
  • 1/4 cup Balsamic Vinegar
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Maple Syrup (for vinaigrette)
  • 1 Tbsp Dijon Mustard
  • 1/2 tsp Fresh Orange Zest
  • 1/4 tsp Sea Salt (for vinaigrette)
  • Pinch Black Pepper, freshly ground
  • 5 oz Mixed Winter Greens (rocket, baby spinach)
  • 2 medium Navel Oranges, segmented
  • 1/2 cup Pomegranate Arils
  • 1/4 cup Dried Cranberries
  • 4 oz Goat Cheese Log, soft and crumbled (Optional)

Instructions:

  1. Prepare the Candied Pecans: In a small non-stick pan over medium heat, combine 2 Tbsp maple syrup, brown sugar, vanilla, and 1/4 tsp salt. Stir until the sugar is dissolved and the mixture bubbles.
  2. Coat Nuts: Add the pecan halves to the pan. Stir continuously for 3–5 minutes until the syrup has completely thickened and coated the nuts evenly. Immediately transfer the coated pecans onto parchment paper and allow them to cool and harden completely (about 15 minutes).
  3. Whisk the Vinaigrette: In a small bowl, combine the balsamic vinegar, 2 Tbsp maple syrup, Dijon mustard, orange zest, 1/4 tsp salt, and pepper.
  4. Emulsify Dressing: Slowly drizzle in the 3 Tbsp olive oil while continuously whisking vigorously until the dressing emulsifies (thickens slightly). Taste and adjust seasoning.
  5. Prep Greens and Fruit: Ensure the mixed greens are thoroughly washed and completely dry. Place them in the large salad bowl. Peel and carefully segment the oranges away from the pith and membranes (supreming).
  6. Assemble the Base: Pour about two-thirds of the vinaigrette over the dried greens. Gently toss the greens just enough to coat them lightly.
  7. Layer Toppings: Arrange the dressed greens on a serving platter or keep them in the bowl. Scatter the orange segments, pomegranate arils, dried cranberries, and crumbled goat cheese evenly over the top.
  8. Final Touch: Scatter the cooled candied pecans over the top right before serving. Drizzle the remaining vinaigrette lightly over the fruit/cheese elements for presentation. Serve immediately.