Gingerbread Spiced Candied Pecan Salad

A festive and flavorful salad featuring crisp greens, gingerbread spiced candied pecans, tangy goat cheese, and a maple-balsamic vinaigrette—perfect for holiday gatherings or a winter treat.

This salad quickly became a holiday favorite in my family because of its unique blend of sweet and tangy flavors combined with crunchy pecans and creamy goat cheese.

Ingredients

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• For the Gingerbread Spiced Candied Pecans: 1 cup pecan halves, 2 tbsp granulated sugar, 1 tbsp brown sugar, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, 1/8 tsp ground nutmeg, pinch of salt, 1 tbsp unsalted butter
• For the Salad: 5 oz (140 g) mixed baby greens (spinach, arugula, or spring mix), 1/2 small red onion thinly sliced, 1/2 cup dried cranberries, 1/2 cup crumbled goat cheese, 1 medium apple thinly sliced
• For the Maple-Balsamic Vinaigrette: 3 tbsp extra-virgin olive oil, 1 1/2 tbsp balsamic vinegar, 1 tbsp pure maple syrup, 1 tsp Dijon mustard, salt and freshly ground black pepper to taste

Instructions

Prepare the candied pecans:

In a nonstick skillet over medium heat, melt the butter. Add the pecans and toast for 2 3 minutes, stirring often.

Add sugars and spices:

Add both sugars, cinnamon, ginger, cloves, nutmeg, and a pinch of salt. Stir constantly for 2 3 minutes until the pecans are evenly coated and the sugars have melted.

Cool pecans:

Transfer the candied pecans to a parchment-lined plate to cool and harden.

Make the vinaigrette:

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.

Assemble the salad:

In a large bowl, combine the greens, red onion, dried cranberries, apple slices, and goat cheese. Add the cooled candied pecans.

Serve:

Drizzle with the vinaigrette just before serving and toss lightly to combine. Serve immediately.

Pin

This salad always brings my family together during the holidays; we enjoy sharing it alongside warm drinks and festive music.

Notes

Substitute feta or blue cheese for goat cheese if desired. Use walnuts or almonds in place of pecans for variation. Add grilled chicken for a heartier meal. Pairs well with a light Pinot Noir or sparkling apple cider.

Required Tools

Nonstick skillet, mixing bowls, whisk, salad serving utensils, knife and cutting board

Allergen Information

Contains tree nuts (pecans) and dairy (goat cheese). Check all ingredient labels for possible gluten or allergen cross-contamination if serving to those with allergies.

Pin

This salad is the perfect blend of sweet, savory, and tangy flavors sure to delight your guests.

Recipe FAQ

→ How do I make the spiced candied pecans?

Toast pecans in butter, then coat them with a blend of sugars and warming spices like cinnamon, ginger, cloves, and nutmeg until glossy and hardened.

→ Can I substitute goat cheese with other cheeses?

Yes, feta or blue cheese work well as alternatives, offering different tangy or creamy profiles to suit your taste.

→ What greens are recommended for this salad?

Use mixed baby greens such as spinach, arugula, or spring mix to add freshness and a variety of textures.

→ How should I store leftovers?

Keep salad components separate if possible. Store greens and toppings refrigerated, and add candied pecans and dressing just before serving to maintain crispness.

→ Can I add protein to make it more filling?

Grilled chicken pairs nicely with this salad, adding heartiness without overpowering the delicate flavors.