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Maple-Bourbon Pecan Salad
Maple-Bourbon Pecan Salad is full of tasty toppings including salted Maple-Bourbon Pecans (YUM). This entertaining-worthy salad will impress!
Servings 6
Calories 393kcal
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
Instructions
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.
Video
Nutrition
Calories: 393kcal | Carbohydrates: 21g | Protein: 4g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 84mg | Potassium: 196mg | Fiber: 3g | Sugar: 16g | Vitamin A: 304IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg