•  On Nov, 05, 2018
•  BeckyC
•   Becky's Blog

Can you even believe Thanksgiving is only three weeks away!? How did that happen?

It’s coming quickly…and I don’t mind!

This is my favorite meal of all the meals during the year…turkey, dressing, sweet potatoes, and

cranberry sauce just makes my heart happy (and my tummy too)!

And every year, it’s magical how the family joins in to bring side dishes that compliment

the turkey. The part I like to call “ALL THE TRIMMINGS” 🙂

One side dish that’s as pretty as it is delicious, is this Pear and Goat Cheese Salad and the

topping of candied pecans is my favorite!

You’ll want to whip this together for your Thanksgiving meal!

You’ll need:

-5 ounces mixed spring greens

-1 pear cored and chopped

-1 cup candied pecans

-2/3 cup dried cherries

-4 ounces crumbled goat cheese

For the dressing:

-2 tablespoons balsamic vinegar

-1 1/2 tablespoons pure maple syrup

-1 tablespoon olive oil

-1/2 teaspoon Dijon mustard

-pinch of Kosher salt

It’s a good idea to make the dressing first…and it can be made a day or two in advance.

Whisk together balsamic vinegar, maple syrup, olive oil, mustard and salt.

It can be stored in the refrigerator until ready to use.

Before assembling the salad, it’s a good idea to make the candied pecans.

You can purchase candied pecans, but these are too good not to share!

I used this recipe HERE, it’s very simple with a few ingredients and takes 5 minutes!

Candied pecans:

-1 cup pecan halves

-1 1/2 tablespoons brown sugar

-1 1/2 teaspoons water

-1/8 teaspoon vanilla

-1/8 teaspoon Kosher salt

-Mix the brown sugar, water, vanilla and salt in a small bowl and keep ready to use

next to the stovetop.

-Heat pecan halves on medium heat, in a saucepan. Stir to keep from burning for 2-3 minutes.

Toast until you smell a nutty aroma.

-Pour the mixture over the pecans and stir quickly, until coated for 15 seconds. Remove from heat.

-Spread pecans onto a sheet of parchment paper to cool, making sure they aren’t touching.

Chop the pear into small cubes.

Assemble the salad…place the greens in a large serving bowl. Add the goat cheese, dried

cherries, diced pear, and cooled pecans.

The dressing can be added individually or poured over the entire salad right before serving.

I served this salad with a pork tenderloin yesterday for my family…and they enjoyed all the flavors!

I hope that some of you will try this salad, at your Thanksgiving meal, or just for dinner.

I’d love to hear what you’re planning on making this Thanksgiving! Traditional meal?

Please leave a comment and let me know!

Thanks for visiting my blog today!

Visit me on Instagram HERE to see more recipes and decor ideas daily!!

Blessings

Becky C