Winter Salad with Avocado Pomegranate and Maple Glazed Pecans
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Dish Salad
- Cuisine: American
Ingredients
For the Pecans:
(make ahead so they can cool)
- 1 1/2 cups whole or large pieces of pecans
- 3 tablespoons real maple syrup
- 1/2 teaspoon sea or kosher salt
- several grinds pepper
- pinch of cayenne
For the Winter Salad:
- 6 – 8 cups sturdy mixed lettuce
- 1 avocado, sliced
- 1 large or two small apples, sliced
- 2 tablespoons lemon juice
- arils from 1 pomegranate
- 1/4 of thinly sliced shallot or small amount of red onion, thinly sliced (if using red onion, soak in cool water for 10 minutes, drain, and pat dry)
- 1 recipe Maple Glazed Pecans, above
- slices or chunks of cooked chicken, turkey or ham, optional for a main dish salad
Instructions
For the Pecans:
Combine pecans, maple syrup, salt, pepper & cayenne in a bowl; mix until evenly coated.
Spread on nonstick, or parchment paper-lined baking sheet sprayed lightly with cooking spray. Bake at 325°F for 20 – 25 minutes, stirring twice, until nuts are lightly browned. Watch carefully towards end.
Cool on baking sheet; the nuts will become dry and crunchy as they cool. Store in airtight container in refrigerator for a day or two.
For the Winter Salad:
Wash & dry lettuce, place in a large bowl. Toss avocado and apple slices each in a tablespoon lemon juice.
Arrange apple, avocado, pomegranate arils, and Maple Glazed Pecans over lettuce. Strew with the shallot or red onion. If using chicken, turkey or ham, toss atop.
When ready to serve, toss with dressing of choice. Recommended dressings: Honey Citrus, Sweet Sorghum or Maple Dijon.