Roasted Pecan Salad Food

SPINACH SALAD WITH SWEET ROASTED PECANS AND GORGONZOLA WITH SHERRY SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees F.
• Place spinach in serving bowl.
• Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside.
• Make dressing by combining olive oil, vinegar, shallots and salt and pepper in a bowl and whisking together or place in sealable container and shake.
• Toss spinach with dressing, Gorgonzola and pecans.

ROASTED PEAR SALAD

Steps:

• For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool.
• For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper.
• To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.

TOASTED PECANS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
• Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
• Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.

OLD-FASHIONED ROASTED PECANS

Steps:

• Preheat oven to 225 degrees F (105 degrees C). Lightly grease a rimmed baking pan.
• Combine the egg white and water in a mixing bowl; beat until fluffy. Fold in the pecans to coat evenly. Combine the sugar, salt, and ground cinnamon in a shaker or cup with a lid. Dust the pecans evenly with the sugar mixture. Spread the nuts over the prepared pan.
• Bake in preheated oven until toasted and fragrant, stirring every 15 minutes, about 1 hour. Cool on pan, and store in an airtight container.

STRAWBERRY & PECAN SALAD

Steps:

• In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.

CRANBERRY PECAN SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
• In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
• In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

ROASTED PECANS

Steps:

• Melt butter in a 9x13 pan.
• Add Worcestershire sauce and pecans.
• Stir approximately every 15 minutes.
• Bake at 250 Fahrenheit for about 1+ hours until pecans are done (baked completely through).
• Drain on paper towels.
• Sprinkle to taste with seasoning salt.

BLUEBERRY AND TOASTED PECAN SALAD

Steps:

• Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
• To make vinaigrette, whisk together olive oil and balsamic vinegar.
• Drizzle salad with the vinaigrette and serve immediately.

BLEU CHEESE AND ROASTED PECAN SALAD

Steps:

• Place the greens on salad plates.
• Add the apple slices, then sprinkle pecans and cheese over each.
• Whisk the remaining ingredients together and sprinkle over salads.

ROASTED PECANS

Steps:

• Melt unsalted butter, 1 teaspoon salt, and 1/2 teaspoon cayenne. Pour this mixture over 2 cups pecans, tossing to coat them. Bake the nuts on a cookie sheet at 350 degrees for 10 minutes or until nuts are beginning to brown. Remove immediately to drain on paper towels.

ROASTED PECAN SALAD

Steps:

• I have a small rocket blender so I just throw all the ingredients for the dressing in here and let it mince my shallots along with it. Stick in to the frig until ready to serve.
• The Pecans are the most time consuming but I like to double this and my family will just snack on them too.
• Put all the ingredients into a pot except the pecans.
• Once everything is melted and mixed together pour in to a big bowl with the pecans. Place the coated place on a piece of wax paper on a cookie sheet. Roast pecans at 250 for 1 hours
• Let them cool, but make sure you don't let them completly cool before breaking up. They will be sticky untill completly cool and will clump together.
• Just throw on top of your mixed greens and blue/fetta cheese. Add your dressing and enjoy.
• This is a great salad for parties. I never know what veggies people like and the pecans are always a hit. I will throw them on any salad to add a spicey sweet and crunch.
• I am also going to make the pecans as gifts for my neighbors b/c the liked them so much.

ROASTED BEET, SHALLOT AND PECAN SALAD

Steps:

• Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
• Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
• Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

CHERRY, PEAR, AND PECAN SALAD

Steps:

• Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
• Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
• Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

ROASTED PEAR SALAD

Steps:

• In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.

ROASTED PEAR AND PECAN SALAD

Steps:

• Pre-heat oven to 400°C.
• Wash and core Pears, slicing into 1/4 inch wedges (approx. 8 wedges per pear).
• Lay pears on a baking sheet (I line it with parchment paper). Season with the salt and pepper and drizzle with 1 tsp olive oil.
• Bake for 5 minutes, then turn the pear wedges over and bake for another 5 - 7 minutes until roasted yet still firm. Cool.
• Wisk together the remaining Olive Oil, Balsamic Vinegar and Dijon Mustard.
• Pour the mixture over the pears (I like to cut the pears into cubes for bit sized pieces). Mix in the chopped Onion. Refrigerate for at least 30 minutes to let the flavors mix.
• Add the Pecans and Cheese (if using) just before serving.

HERB ROASTED PECAN CHICKEN SALAD WITH SOUR CREAM MAYONNAISE DRES

Steps:

• Before roasting pecan, coat them with one egg white.
• Bake pecans at 250 for 20 minutes.
• Shred chicken.
• Chop fresh herbs.
• Combined ingredients.
• for dressing combined a 1/4 cup of sour cream with a 1/4 cup of mayonnaise then add 1/2 TBLS of lemon juice.
• Combined with the salad.

PECAN TOSSED SALAD

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, water and salad dressing mix; shake well. In a large salad bowl, combine greens, pecans and Parmesan cheese. Just before serving, shake dressing and pour over salad; toss to coat.

ROASTED BEETS, PLUM & PECAN SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6.Toss the spiralized beetroot in the olive oil and some seasoning in a roasting tin then spread out into an even layer. Roast for 15 mins until tender.
• While the beetroot is roasting, combine the dressing ingredients together in a jug with a little seasoning.
• To assemble the salad, toss the rest of the ingredients in the roasting tin with the cooked beetroot and dressing. Serve on a sharing platter, garnished with a few reserved mint leaves.