Winter Citrus Candied Pecan (Print Version)

Bright winter citrus and candied pecans combine with greens and goat cheese for a fresh, flavorful salad.

# What You'll Need:

→ Citrus

01 - 2 large oranges, peeled and sliced
02 - 1 large grapefruit, peeled and sliced
03 - 1 blood orange, peeled and sliced

→ Greens

04 - 4 cups mixed baby greens (arugula, baby spinach, or spring mix)

→ Cheese

05 - 2 oz goat cheese, crumbled

→ Candied Pecans

06 - 2/3 cup pecan halves
07 - 2 tbsp granulated sugar
08 - 1/2 tbsp unsalted butter
09 - Pinch of sea salt

→ Dressing

10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp honey
12 - 1 tbsp freshly squeezed orange juice
13 - 1 tsp Dijon mustard
14 - Salt and freshly ground black pepper, to taste

# Cooking Steps:

01 - In a nonstick skillet over medium heat, melt the butter. Add pecans and sugar, stirring constantly until sugar dissolves and pecans are coated and toasted, about 3 to 4 minutes. Sprinkle with sea salt and transfer to parchment paper to cool.
02 - Whisk together olive oil, honey, orange juice, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
03 - Arrange mixed greens on a large platter or in a bowl. Evenly scatter citrus slices over the greens.
04 - Sprinkle crumbled goat cheese and cooled candied pecans over the salad.
05 - Drizzle dressing over the salad just before serving. Toss gently to combine.

# Expert Advice:

01 -
  • Brightens up winter meals
  • Combines sweet, tangy, and crunchy textures
02 -
  • Substitute walnuts or almonds for pecans if preferred
  • Feta cheese can be used instead of goat cheese for a tangier flavor
03 -
  • Toast pecans carefully to avoid burning
  • Prepare dressing just before serving to keep it fresh and emulsified
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