Ingredients
Directions
Make the pecans: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Add the maple, vanilla, cinnamon, nutmeg, and salt, if using, to a medium-size bowl. Mix well.
Add the pecans to the bowl and mix well.
Spread the pecans evenly on the baking sheet.
Bake for 15 minutes, tossing/turning the pecans halfway in between baking to ensure even baking.
Remove from the oven and let cool. They'll get crispy as they cool.
Assemble your salad: Divide the greens, beets, carrots, and onion between two bowls.
If you’re not using the Apple Cider Tarragon Vinaigrette then squeeze lemon on top of each salad with a few dashes of salt and pepper, if using.
If you’re using the Apple Cider Tarragon Vinaigrette then add 2–4 tablespoons of dressing per salad.
Top with pecans. (I suggest 2 tablespoons per salad, but use more or less to your liking.)
Chef's Notes
Substitutions
Walnuts, pistachios, or some combination of the three nuts would also be delicious!
Instead of nuts use pumpkin or sunflower seeds.
Sugar-free
Use date paste in place of the maple syrup.
Make it spicy
Before baking, sprinkle a dash of cayenne pepper on top of the pecans.
Spiralize
If you have a spiralizer then use it to prep the beets and carrots for a fun twist.
Ingredients
Directions
Make the pecans: Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Add the maple, vanilla, cinnamon, nutmeg, and salt, if using, to a medium-size bowl. Mix well.
Add the pecans to the bowl and mix well.
Spread the pecans evenly on the baking sheet.
Bake for 15 minutes, tossing/turning the pecans halfway in between baking to ensure even baking.
Remove from the oven and let cool. They'll get crispy as they cool.
Assemble your salad: Divide the greens, beets, carrots, and onion between two bowls.
If you’re not using the Apple Cider Tarragon Vinaigrette then squeeze lemon on top of each salad with a few dashes of salt and pepper, if using.
If you’re using the Apple Cider Tarragon Vinaigrette then add 2–4 tablespoons of dressing per salad.
Top with pecans. (I suggest 2 tablespoons per salad, but use more or less to your liking.)
