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Winter Green Salad with Fruit and Spiced Pecans

Sunnyside Cook

Dawn Dobie
Mix of sweet and salty, crunchy and citrusy, all on a bed of lettuce.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6

Ingredients
  

For the spiced pecans

  • 1/2 cup pecan halves
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon cayenne pepper

For the salad

  • 4-5 cups fresh green lettuce washed, spun dry and torn into bite-size pieces
  • 2 navel oranges peeled and sectioned (juices reserved)
  • 3 green onions sliced thinly
  • 3/4 cup thinly sliced celery
  • 1 Granny Smith apple halved, cored, and cut into thin wedges
  • 1 teaspoon lemon juice
  • 1/2 cup dried cranberries
  • 1/3 cup diced or crumbled feta cheese

For the dressing

  • 4 tablespoons vegetable oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh orange juice (reserved from orange sections above)
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon paprika
  • 1 teaspoon poppyseeds

Instructions
 

For the spiced pecans

  • Mix granulated sugar and cayenne pepper together. Combine with pecan halves in a nonstick skillet over medium-low heat. Cook, stirring frequently, until sugar mixture melts and coats nuts. Transfer glazed pecans to parchment paper, waxed paper, or aluminum foil and allow to cool.

For the salad

  • For oranges, cut top and bottom of peel off. Using a sharp knife, remove the peel from the fruit, working from top to bottom, following each orange’s round shape. Remove individual sections of orange by inserting knife as close to the white membrane as possible on each side of each section. Allow the sections to fall into a bowl, capturing the juice. (Transfer one tablespoon of orange juice to dressing when mixing that together.)
  • Slice celery and green onions.  Toss the apple slices with the lemon juice to prevent browning.
  • Place lettuce, celery, green onions, and apples into a large salad bowl. Lift the orange sections out of the accumulated juices in their bowl with a slotted spoon, draining well, and add to salad bowl. 

For the dressing

  • Combine dressing ingredients in measuring cup or glass jar and mix well until combined. (Remember the reserved tablespoon of orange juice.)

To finish up

  • Dress salad with desired amount of dressing. Toss. Add cranberries and pecans and toss again. Sprinkle with feta cheese.

Notes

Spiced pecans can be made up to 3 days ahead of time. After cooling, store in an airtight container.
I added no salt or pepper to the dressing since the pecans add heat and the feta adds saltiness. Season to your preference.