Candied Pecan and Pear Salad Recipe

Candied Pecan and Pear Salad Recipe
Candied Pecan and Pear Salad Recipe photo by Taste of Home
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Candied Pecan and Pear Salad Recipe

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Spiced nuts and mellow pears bring a nice crunch to this salad. You’ll love the white cheddar and tangy vinaigrette, too.
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 2 tablespoons light corn syrup
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup chopped pecans
  • SALAD:
  • 8 cups torn Boston lettuce
  • 2 medium pears, thinly sliced
  • 2 ounces white cheddar cheese, cubed
  • DRESSING:
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a small bowl, combine the first six ingredients; add pecans and toss to coat. Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 325° for 15 minutes or until well glazed, stirring once. Spread on foil to cool; break into pieces.
Just before serving, combine the lettuce, pears and cheese in a large salad bowl. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Sprinkle with candied pecans. Yield: 14 servings (3/4 cup each).
Originally published as Candied Pecan and Pear Salad in Country Woman Christmas Annual 2012, p78

Nutritional Facts

3/4 cup: 143 calories, 12g fat (2g saturated fat), 4mg cholesterol, 164mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 2g protein.

  • 2 tablespoons light corn syrup
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup chopped pecans
  • SALAD:
  • 8 cups torn Boston lettuce
  • 2 medium pears, thinly sliced
  • 2 ounces white cheddar cheese, cubed
  • DRESSING:
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons canola oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a small bowl, combine the first six ingredients; add pecans and toss to coat. Spread in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 325° for 15 minutes or until well glazed, stirring once. Spread on foil to cool; break into pieces.
  3. Just before serving, combine the lettuce, pears and cheese in a large salad bowl. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Sprinkle with candied pecans. Yield: 14 servings (3/4 cup each).
Originally published as Candied Pecan and Pear Salad in Country Woman Christmas Annual 2012, p78

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