Spinach Salad with Pear and Candied Pecans
Here is another great salad recipe that is light and healthy and perfect for Fall. Delicious bosc pears, dried cranberries, candied pecans, and a homemade balsamic vinaigrette. The pecans are really the star of this dish, they are sooo tasty!
Spinach Salad with Balsamic Dressing (Oh She Glows)
- 1 bag baby spinach (about 6 cups)
- 2 bosc pears, chopped
- 1/2 cup dried cranberries
- 1 cup candied pecans
- 2.5 tbsp balsamic vinegar
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 2 tbsp olive oil
- 2 tablespoons pure maple syrup
- 1/4 teaspoon sea salt
- Ground black pepper to taste
- 1/2 minced clove of garlic
- 1⁄4 cup brown sugar
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup pecan halves
In a skillet, stir together the sugar, olive oil and vinegar over medium heat until the sugar melts and the syrup bubbles. This should take a couple minutes. Stir the pecans until they’re evenly coated and toasted. This should take about 5 to 6 minutes. Spread the nuts out on a piece of parchment paper and separate using two forks. Cool completely.
Directions: Toss all ingredients into a bowl and whisk! Makes about 1/2 cup of dressing.
I thought I would also share my table settings for a Fall dinner. I went with pumpkins, squash, and a black, white and orange theme. Not quite all out Halloween, instead just a touch!
Love these cool skulls from Home Sense for about $5.00!
Also loooove these great Paris plates (they’re my mom’s!). Some even have cool + creepy gargoyles on them.
I bought some funky little squash from the local nursery for like 99 cents each and placde them along with this white ghost pumpkin which is from Pier 1, I believe.
I think my favourite part was adding little name tags to these cute little pumpkins!!