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Taste-of-Fall Salad

 Taste-of-Fall Salad
My parents stayed with me at a friend's beautiful ranch for the holidays and I made them this great salad. It turned into every night's first course. —Kristin Kossak, Bozeman, Montana
6 ServingsPrep/Total Time: 25 min.


  • 2/3 cup pecan halves
  • 1/4 cup balsamic vinegar, divided
  • Dash cayenne pepper
  • Dash ground cinnamon
  • 3 tablespoons sugar, divided
  • 1 package (5 ounces) spring mix salad greens
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1 medium pear, thinly sliced
  • 1/4 cup shredded Parmesan cheese


  • In a large heavy skillet, cook the pecans, 2 tablespoons vinegar,
  • cayenne and cinnamon over medium heat until nuts are toasted, about
  • 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4
  • minutes or until sugar is melted. Spread on foil to cool.
  • Place salad greens in a large bowl. In a small bowl, whisk the oil,
  • mustard, salt and remaining vinegar and sugar; drizzle over greens
  • and toss to coat. Arrange the greens, pear slices and pecans on six
  • salad plates. Sprinkle with cheese.
  • Yield: 6 servings.
Nutritional Facts: 1 serving equals 228 calories,

2 of 2

Taste-of-Fall Salad (continued)

Nutritional Facts: 19 g fat (3 g saturated fat), 2 mg cholesterol, 135 mg sodium, 15 g carbohydrate, 3 g fiber, 3 g protein.