Candied Pecan, Pear, and Spinach Salad
A little corn syrup is the secret to keeping the candied nuts in this salad from crystallizing. (And they make a great quick appetizer or gift from your kitchen too.)
Photo: Annabelle Breakey; Styling: Karen Shinto
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 teaspoon salt, divided
1/2 teaspoon ground cardamom, divided
1/8 teaspoon cayenne
1/8 teaspoon ground cloves
1 cup pecan halves
3 tablespoons roasted pecan oil or extra-virgin olive oil
1 tablespoon Champagne vinegar
1/8 teaspoon pepper
1 tablespoon minced shallot
8 ounces baby spinach leaves
2 medium firm-ripe pears, thinly sliced
Preheat oven to 350°. In a bowl, combine sugar, corn syrup, 1/4 tsp. each salt and cardamom, the cayenne, and cloves. Stir in nuts. Spread onto a rimmed baking sheet lined with parchment paper.
Bake, stirring once in a while with a fork, until syrup is deep golden, about 15 minutes. Stir again, then transfer nuts on paper to a work surface. Let nuts cool, breaking them up after 5 minutes.
Whisk oil, vinegar, pepper, shallot, and remaining 1/4 tsp. each salt and cardamom in a large bowl. Gently toss with spinach, pears, and nuts. Serve immediately.
Note: Nutritional analysis is per 1 1/2-cup serving.
Servings Serves 6
- Amount Per Serving
- Calories 261Calories from Fat 64
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 2g10%
- Cholesterol 0.0mg0%
- Sodium 259mg11%
- Total Carbohydrate 25g9%
- Dietary Fiber 5.2g21%
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.