SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE
Provided by Dave Lieberman
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Place spinach in serving bowl.
- Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
- Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
- Toss spinach with dressing, Gorgonzola and pecans.
ROASTED PECAN SALAD
Make and share this Roasted Pecan Salad recipe from Food.com.
Provided by Brownie159
Categories Salad Dressings
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- I have a small rocket blender so I just throw all the ingredients for the dressing in here and let it mince my shallots along with it. Stick in to the frig until ready to serve.
- The Pecans are the most time consuming but I like to double this and my family will just snack on them too.
- Put all the ingredients into a pot except the pecans.
- Once everything is melted and mixed together pour in to a big bowl with the pecans. Place the coated place on a piece of wax paper on a cookie sheet. Roast pecans at 250 for 1 hours
- Let them cool, but make sure you don't let them completly cool before breaking up. They will be sticky untill completly cool and will clump together.
- Just throw on top of your mixed greens and blue/fetta cheese. Add your dressing and enjoy.
- This is a great salad for parties. I never know what veggies people like and the pecans are always a hit. I will throw them on any salad to add a spicey sweet and crunch.
- I am also going to make the pecans as gifts for my neighbors b/c the liked them so much.
Nutrition Facts : Calories 1302.6, Fat 128.4, SaturatedFat 23.3, Cholesterol 51.8, Sodium 1350.9, Carbohydrate 36.4, Fiber 11.4, Sugar 22.6, Protein 16.9
ROASTED PEAR SALAD
You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they'll soften and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive.
Provided by Food Network
Yield Serves 8
Number Of Ingredients 16
Steps:
- For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
- For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
- To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.
STRAWBERRY & PECAN SALAD
It is always a crowd-pleaser when I bring it to a potluck at school...I never have to bring leftover home.-Sharon Meyer, Fulton, Missouri
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.
Nutrition Facts : Calories 247 calories, Fat 19g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.
PECAN CHICKEN SALAD
This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.
Provided by thedailygourmet
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
ROASTED PEAR AND PECAN SALAD
A light and lovely fresh tasting salad. I had this in a restaurant recently and went about making one myself. I am still playing with variations but judging by how much my DH ate, this one is a winner! I enjoy the cheese and pecans in the salad but you can mix it up and use walnuts and skip the cheese. It all depends on your personal preferences.
Provided by Stormshiver
Categories Pears
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400°C.
- Wash and core Pears, slicing into 1/4 inch wedges (approx. 8 wedges per pear).
- Lay pears on a baking sheet (I line it with parchment paper). Season with the salt and pepper and drizzle with 1 tsp olive oil.
- Bake for 5 minutes, then turn the pear wedges over and bake for another 5 - 7 minutes until roasted yet still firm. Cool.
- Wisk together the remaining Olive Oil, Balsamic Vinegar and Dijon Mustard.
- Pour the mixture over the pears (I like to cut the pears into cubes for bit sized pieces). Mix in the chopped Onion. Refrigerate for at least 30 minutes to let the flavors mix.
- Add the Pecans and Cheese (if using) just before serving.
Nutrition Facts : Calories 209.5, Fat 14.9, SaturatedFat 2, Sodium 625.4, Carbohydrate 20.9, Fiber 4.3, Sugar 12.7, Protein 0.8
ROASTED PEAR SALAD
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.
ROASTED BEET, SHALLOT AND PECAN SALAD
Provided by Sherri Guggenheim
Categories Salad Leafy Green Nut Roast Vegetarian Pecan Beet Fall Shallot Lettuce Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
- Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
- Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.
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