Mixed Green Salad With Pecans, Goat Cheese, And Honey Mustard Vinaigrette

Toast the pecans: Preheat oven to 300°F. Put the pecans in a bowl, sprinkle the melted butter over them, and toss until they are all well coated with butter. Then sprinkle the pecans with sugar and gently toss again until they are lightly coated. Line a baking sheet with Silpat or parchment paper and spread the coated pecans out over it in a single layer. Bake in the 300°F oven for 20 minutes. Remove from the oven and let sit until cool enough to touch.

Make the dressing: Place the olive oil, balsamic vinegar, honey mustard, minced garlic, and red pepper flakes in a jar, cover and shake until the dressing is well mixed. Season to taste with salt and pepper.

Toss the salad: Place the salad greens and spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing. Serve immediately. Chill remaining dressing. Did you love the recipe? Give us some stars and leave a comment below!