The air is chill, holidays are approaching, and we are mentally preparing for lots and lots of delicious food intake very soon.  This salad is perfect for the upcoming holidays because it is vegetarian-friendly yet pairs beautifully with meat like {yay} STUFFING and turkey.  But to be honest, we like the side dishes the most at these huge dinners anyway.  The best part about this salad is the candied pecans.  They have a salty sweet zing to them that simply can't be replicated at Trader Joe's.
You're going to begin with the pecans because they take the longest to bake.  The pecans are actually the star of this recipe.  What's great is that you can make loads of pecans and save the extras.  Fill a ziploc bag, throw it in the freezer and you will literally have them for months to snack on or add to different salads daily!  Last week, I brought these candied pecans to the office and gave some to Eleanor.  She fell in love with them, hence this blog post.

The entire salad consists of:

  • Red leaf lettuce
  • Arugula
  • Crumbled bleu cheese
  • Bosc pears - peeled and cut up
  • Spicy pecans
  • Dressing


  • 1 lb. pecan halves, chopped
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/4 cup orange juice
  • 1 1/2 tsp. kosher salt
  • 1 1/4 tsp. cinnamon
  • 1/4 tsp. ground mace
  • 1/4 tsp. cayenne

Melt and mix all ingredients except pecans in saucepan. Toss in pecans and mix. Place on an ungreased foil lined cookie sheet and bake at 250 for 1 hour!

    • 2 cloves garlic, minced
    • Healthy tablespoon of grey poupon mustard
    • Salt and pepper
    • Dash of Worsteshire
    • 1/3 cup rice vinegar
    • Balsamic vinegar
    • Olive oil


    Mix all of the ingredients together.

    Mix all ingredients together! 

    Skin the pear and dice into small pieces.

    Add the dressing, pears, pecans, and bleu cheese to the lettuce and you have yourself the perfect side salad for the holidays!