Honey-Pecan and Pecorino Salad
30 minutes or fewer Honey-coated pecans add a spicy crunch to this simple salad.
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30 minutes or fewer
Honey-coated pecans add a spicy crunch to this simple salad.
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
- 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