Goat Cheese & Spiced Pecan Salad Recipe

Toast and glaze pecans

Preheat a small skillet over medium heat. Add 1 tablespoon butter and let it melt. Stir in 1 tablespoon brown sugar and 1 teaspoon maple syrup until combined and bubbling gently. Add 1 cup pecan halves and toss to coat. Sprinkle 1 teaspoon smoked paprika, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper over the pecans. Continue to cook, stirring frequently, for 3–4 minutes, until the sugar has melted into a glossy glaze and pecans are fragrant. Transfer pecans to a sheet of parchment to cool and separate so they don't clump.

Make vinaigrette

In a small bowl or jar combine 3 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon finely minced shallot. Whisk to combine. Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking vigorously (or secure the jar lid and shake) until the dressing emulsifies. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as desired (add up to 1 teaspoon more honey or 1/2 tablespoon more vinegar). Refrigerate up to 3 days; bring to room temperature and shake before using.

Place 5 cups mixed field greens in a large salad bowl.

Scatter 1 cup halved cherry tomatoes and 1 cup sun-dried cranberries evenly over the greens.

Crumble 4 ounces goat cheese over the salad in small chunks for even distribution.

When ready to serve, give the vinaigrette a quick shake. Drizzle about half of the vinaigrette (approximately 3 tablespoons) over the salad and toss gently to coat the greens and distribute ingredients. Add more dressing to taste, but avoid overdressing.

Top the tossed salad with 1 cup cooled spiced pecans, reserving a small handful for garnish if desired.

Plate or serve family-style. Offer extra vinaigrette on the side.