Field Green, Pear & Candied Pecan Salad Recipe

Make candied pecans

Place a small nonstick skillet over medium-low heat. Add butter (or coconut oil) and let it melt. Add pecan halves and granulated sugar, stirring constantly so the sugar begins to melt and coats the pecans, about 3–4 minutes. When the sugar is sticky and the pecans are glossy, sprinkle in sea salt and cinnamon (if using) and continue to cook for 30–60 seconds. Transfer the pecans to a piece of parchment paper or a silicone mat, spreading them into a single layer to cool. Break apart if they clump and let cool completely; this will take about 10 minutes. (Note: for a faster oven method, toss pecans with melted butter/oil and sugar on a baking sheet and roast at 350°F/180°C for 8–10 minutes, stirring once.)

Whisk dressing

In a small bowl or jar, combine white wine vinegar, Dijon mustard, maple syrup (or honey), lemon juice, salt, and pepper. Whisk or shake to combine. Slowly stream in the olive oil while whisking until the dressing emulsifies and is smooth. Taste and adjust seasoning with more salt, lemon, or maple syrup as desired. Keep at room temperature until ready to use.

Prepare produce: Wash and dry the mixed field greens thoroughly and place them in a large salad bowl.

Core and slice the pear: Halve the pear lengthwise, remove the core with a small spoon, and thinly slice (or cut into thin wedges). If you prefer, toss slices with a few drops of lemon juice to prevent browning.

Thinly slice the red onion: Cut the red onion into very thin half-moons. If raw onion is too sharp, soak the slices in cold water for 5 minutes then drain and pat dry.

If using fennel, shave or thinly slice and add to the bowl. Add dried cranberries or cherries.

Dress the salad: Drizzle about half of the dressing over the greens and gently toss to coat. Add more dressing to taste — you will likely need 2–3 tablespoons depending on preference.

Top and finish: Scatter the candied pecans over the dressed salad, add the pear slices, onion, and optional crumbled vegan cheese or feta. Sprinkle toasted seeds if using. Gently toss once more to combine and transfer to serving plates.

Serve immediately so candied pecans stay crisp.