Honey-Pecan and Pecorino Salad

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30 minutes or fewer

Honey-coated pecans add a spicy crunch to this simple salad.

  • SERVINGServings

Ingredients

  • Honey Pecans
  • 2 Tbs. honey
  • 1 cup whole pecans
  • 2 tsp. chili powder
  • 1/2 tsp. salt
  • -
  • Honey-Mustard Vinaigrette
  • 2 Tbs. vinegar
  • 4 tsp. honey
  • 2 tsp. mustard
  • 2 Tbs. oil
  • -
  • Salad
  • 8 cups mesclun salad mix
  • 1 bunch green onions, chopped (about 1/2 cup)
  • 1/2 cup dried cranberries
  • 2 oz. pecorino cheese

Preparation

1. To make Honey Pecans: Bring honey to a simmer in large skillet over medium heat. Stir in pecans, and cook 3 to 4 minutes, or until pecans are coated in honey and most liquid has evaporated. Remove from heat; stir in chili powder and salt. Transfer pecans to plate to cool, then store in airtight container or set aside.

2. To make Honey-Mustard Vinaigrette: Whisk together vinegar, honey and mustard. Add oil; whisk to combine. Season with salt and pepper.

3. To make Salad: Toss mesclun,
green onions, cranberries and pecans with vinaigrette. Shave cheese into curls over salad with vegetable peeler. Serve immediately.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 211
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 5 mg
  • Fat Content: 15 g
  • Fiber Content: 2 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 302 mg
  • Sugar Content: 14 g