Method

Prep produce & cheese

Wash and dry greens

Rinse mixed salad greens thoroughly and spin dry in a salad spinner or pat dry with clean kitchen towels. Place in a large salad bowl and chill briefly while you prepare the rest.

Core and thinly slice the apple and pear. Toss slices in a small bowl with a teaspoon of lemon juice (reserve remaining lemon juice for the dressing) to prevent browning.

Thinly slice 1/4 cup celery and 1/4 cup red onion. Mince the shallot for the dressing and tear the mint leaves. Crumble the goat cheese and set aside.

Make the honey-pecan topping

Caramelize pecans

In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1 cup chopped pecans and toast for 2 minutes, stirring, until fragrant. Add 3 tablespoons honey and 1 tablespoon brown sugar. Stir constantly until the honey and sugar coat the pecans and begin to bubble, about 1–2 minutes.

Sprinkle 1/4 teaspoon fine sea salt over the pecans, remove from heat, and spread them on a parchment-lined plate to cool and set. Once cooled, break any large clusters apart. Set aside.

Make the honey vinaigrette

Whisk dressing

In a small bowl or jar combine 3 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice (used earlier on fruit), 2 tablespoons honey, 1 teaspoon Dijon mustard, and 1 tablespoon minced shallot. Whisk to combine. Slowly drizzle in 1/3 cup extra-virgin olive oil while whisking to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust honey or vinegar to balance sweetness and acidity.

Assemble salad

To the bowl of chilled greens add the sliced apples and pears, 1/2 cup thinly sliced celery, 1/4 cup thinly sliced red onion, 1/2 cup dried cranberries, and torn mint leaves. Toss gently to combine.

Drizzle about two-thirds of the honey vinaigrette over the salad (reserve remaining dressing for serving). Toss lightly with salad tongs until evenly coated. Taste and add more dressing if desired.

Scatter the crumbled goat cheese over the salad, then sprinkle the cooled honey-pecan topping evenly across. Finish with a few extra mint leaves for garnish.

Serve immediately, passing remaining vinaigrette alongside for guests who want more.

Sweet Honey Pecan Salad Recipe