Name: Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 4 ounces whole pecans; 1 tablespoon butter, melted; 1 tablespoon sugar; 3/4 cup extra virgin olive oil; 1/4 cup balsamic vinegar; 2 tablespoons honey mustard; 1 clove garlic, minced (about 1 teaspoon); 1/4 teaspoon red pepper flakes; Salt and pepper to taste; 1 pound mixed salad greens, including fresh baby spinach; 4 ounces goat cheese; 1/4 cup sweetened dried cranberries; 1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices

Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette

This mixed green salad is dressed up with pecans, dried cranberries, goat cheese, red bell pepper, and a honey mustard balsamic vinaigrette.

35 min total 15 min prep 20 min cook 8 239 cal

Instructions

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1 Preheat oven to 300°F. Put the pecans in a bowl, sprinkle the melted butter over them, and toss until they are all well coated with butter. Then sprinkle the pecans with sugar and gently toss again until they are lightly coated. Line a baking sheet with Silpat or parchment paper and spread the coated pecans out over it in a single layer. Bake in the 300°F oven for 20 minutes. Remove from the oven and let sit until cool enough to touch.
2 Place the olive oil, balsamic vinegar, honey mustard, minced garlic, and red pepper flakes in a jar, cover and shake until the dressing is well mixed. Season to taste with salt and pepper.
3 Place the salad greens and spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing. Serve immediately. Chill remaining dressing. Did you love the recipe? Give us some stars and leave a comment below!