Candied Pecan, Pear, and Spinach Salad
Photo: Annabelle Breakey; Styling: Karen Shinto
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.)
How to Make It
Step 1
1
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.
Step 2
2
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.
Step 3
3
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.
Step 4
4
Note: Nutritional analysis is per 1 1/2-cup serving.
Ingredients
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
Directions
Step 1
1
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.
Step 2
2
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.
Step 3
3
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.
Step 4
4
Note: Nutritional analysis is per 1 1/2-cup serving.
