Maple-Bourbon Pecan Salad is full of tasty toppings including salted Maple-Bourbon Pecans (YUM). This entertaining-worthy salad will impress!
With spring comes shower season, and Maple-Bourbon Pecan Salad would be the perfect centerpiece for any baby or bridal shower (or truly any special occasion you can think of!)
Not only is it absolutely stunning but seriously scrumptious (THOSE PECANS)! Whether you serve it at a shower, for dinner guests, or simply as a gorgeous salad for dinner tonight — just promise me you’ll try it.
Watch How to Make It
Entertaining-Worthy Salad
This perfect-for-entertaining salad recipe features fresh greens topped with tons of goodies including sliced Honeycrisp apples, thinly sliced shallots, dried cranberries, crumbled chevre, and the most incredible Maple-Bourbon Pecans which take all of 5 minutes to make.
Drizzled with homemade Red Wine Vinaigrette, each bite is a flavor and texture explosion!
If you don’t have a shower or spring event to attend, don’t wait to make this salad.
The bold flavors stand up well to not only grilled steak or pork tenderloin (either grilled or pan-roasted), but seared or roasted shrimp, or sauteed salmon, meaning it pairs well with pretty much whatever’s on tap for dinner tonight.
Get on this one ASAP!
How to Make Maple-Bourbon Pecans
Start by making the Maple-Bourbon Pecans. Add brown sugar plus butter and pure maple syrup (not pancake syrup) to a small saucepan or skillet over medium heat then bring the mixture to a bubble.
Immediately stir in a splash of bourbon then add pecan halves and stir to coat the pecans in the mixture.
Friendly reminder that you don’t need to buy a big bottle of bourbon to make these pecans (though it’d be a good excuse, wink wink!)
These tiny bottles are sold almost everywhere the big bottles are and they provide just enough for a few batches of Maple-Bourbon Pecans.
Keep stirring the pecans until you feel the sugar start to adhere and crystallize around the pecans, 1-2 minutes, then spread the pecans out onto a silpat or sheet of parchment paper and immediately sprinkle with coarse sea salt.
I didn’t think these pecans could get any better UNTIL I tried them sprinkled with coarse salt. Oh my word!
While the nuts are cooling, shake up the easy Red Wine Vinaigrette I’m suggesting you drizzle this salad with. This vinaigrette is tart and tangy which compliments the sweet elements in the salad, and it’s just a fabulous everyday dressing. To a jar with a tight fitting lid add the following ingredients then shake to combine.
- Olive oil
- Red wine vinegar
- Dijon mustard
- Sugar
- Garlic
- Dried minced onions
- Italian seasoning
- Salt and pepper
Assembly time! To a large serving bowl add fresh lettuce mix (I’ve used spring mix and baby spinach/arugula mix – both yum) then top with dried cranberries, a couple small shallots that’ve been sliced into very thin rings, thinly sliced Honeycrisp apple, and crumbled chevre.
Plus of course the Maple-Bourbon Pecans!
Drizzle with Red Wine Vinaigrette then toss to combine and serve.
I hope you adore this flavor-packed salad, and especially those maple-bourbon pecans (DROOL) as much as I do. Let me know if you give this recipe a try, and enjoy!
More Fabulous Fall Salads
- Jennifer Aniston Salad
- Shredded Brussels Sprouts Salad
- Steak Salad with Maple Balsamic Vinaigrette
- Wild Rice Harvest Bowls
- Steak Salad with Maple Balsamic Vinaigrette
- Everyday Kale Salad
- Apple Orchard Salad
Ingredients
- 5 oz lettuce blend
- 1/4 cup dried cranberries
- 2 small shallots, sliced into thin rings
- 1 Honeycrisp apple, thinly sliced
- 2 oz chevre, crumbled
For the Maple-Bourbon Pecans:
- 2 Tablespoons brown sugar
- 1 Tablespoon butter
- 1 Tablespoon maple syrup
- 1-1/2 teaspoons bourbon, Maker’s Mark recommended
- 1 cup pecan halves
- pinch coarse sea salt
For the Red Wine Vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 1 Tablespoon dijon mustard
- 2 teaspoons sugar
- 1 small clove garlic, pressed or finely minced
- 1/2 teaspoon dried minced onions
- 1/4 teaspoon Italian seasoning
- salt and pepper
Directions
For the Maple-Bourbon Pecans:
- Place a silpat or piece of parchment paper on the counter then set aside. Add brown sugar, butter, and maple syrup to a small saucepan or skillet over medium heat. Once melted and bubbling, stir in bourbon then add pecans. Cook while stirring constantly until mixture begins to adhere to the pecan halves, 1-2 minutes. Spread pecans onto prepared surface then sprinkle with coarse sea salt and cool completely.
For the Red Wine Vinaigrette:
- Add all ingredients to a jar with a tight fitting lid then shake to combine and set aside. Can be done up to 5 days ahead of time.
For the Salad:
- Add lettuce blend to a large bowl then arrange dried cranberries, shallot rings, sliced apples, chèvre, and Maple-Bourbon Pecans on top. Drizzle with dressing then toss to combine and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I would like to make the pecans ahead of time. what do you suggest storing them in once made and for how long could they be stored?
Hi Kay! They will store well for up to 3 days, however the pecans will get kind of a white-cast on them as they sit. It won’t change the flavor, just the appearance slightly.
How do you store the dressing? Fridge or not?
Yes, store in the fridge! :)
I made this for Thanksgiving this year and it was such a good addition! Everyone loved it and it was a nice break from the heavy side dishes. I wouldn’t change a thing about this recipe!
I’m thrilled to hear that, Heather!! Thank you so much for your feedback!
This is another slam-dunk salad from my Iowa Girl Eats! We topped it with some chicken tenderloins to make it a meal. Love, love, love all of your recipes! Thank you!
SO thrilled this was a hit, Jen!! Thank you so much for your encouraging comment – I appreciate it so much!
My husband went nuts over this! It was love at first bite. I added some grilled chicken to make it a dinner salad. It’s a very customizable recipe. Used dried cherries instead of cranberries and feta instead of goat cheese (just not a fan). Really nice to have a recipe packed with fruits/veggies that the family likes. And I will definitely be using this dressing a lot!
Sounds absolutely dreamy and elegant, Olivia! so glad it was a hit!
I made this for my lunches this week. DELICIOUS!
Yum! This looks like a great addition to Easter dinner next weekend. We have a bottle of maple whiskey that I’m going sub for the bourbon, I think it will work just fine.
I think so too – sounds delicious, Megan, I hope you enjoy and have a happy Easter!
This salad looks amazing! I’m thinking about bringing it to my in-laws’ Easter celebration. How do you feel about making the shallots into crispy shallots?
I feel EXCELLENT about that!!! Love crispy shallots in salads!