The pecans that complement this salad are so tasty that you might want to make extra to munch on with appetizers. Instead of premixed greens, look for a selection, such as frisee, radicchio and baby spinach or romaine leaves, to create your own signature mixture.
- Portion size 6 servings
- Credits : Canadian Living Magazine, December 2011
Ingredients
Spicy Candied Pecans:
Method
Spicy Candied Pecans: In small saucepan, bring 2 tbsp water, sugar, corn syrup, salt, cinnamon, ginger and cayenne pepper to boil over medium heat. Boil until syrupy and reduced by half, 2 to 4 minutes. Stir in pecans to coat.Transfer to parchment paper-lined baking sheet; separate into single layer with fork. Bake in 325°F (160°C) oven until golden and fragrant, 7 to 9 minutes. Let cool. (Make-ahead: Store in airtight container for up to 3 days.)
In large bowl, whisk together pomegranate juice, vinegar, shallot, honey, salt and mustard; slowly whisk in oil. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Add mixed greens, arugula, Belgian endive, celery, cranberries and pomegranate seeds; toss to coat. Sprinkle with candied pecans.
Nutritional facts Per serving: about
- Sodium 142 mg
- Protein 2 g
- Calories 187.0
- Total fat 11 g
- Potassium 368 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 23 g
%RDI
- Iron 7.0
- Folate 34.0
- Calcium 7.0
- Vitamin A 16.0
- Vitamin C 18.0
