With spring comes the arrival of shower season, and the Maple-Bourbon Pecan Salad recipe I’m sharing would be the perfect centerpiece for any baby or bridal shower. Not only is it stunning and special-occasion-worthy, but seriously scrumptious (THOSE PECANS!) Whether you serve it at a shower, for dinner guests, or simply as a gorgeous salad for dinner tonight — just promise me you’ll try it!
Watch How to Make It
Entertaining-Worthy Salad
This perfect-for-entertaining salad recipe features fresh greens topped with tons of goodies including sliced Honeycrisp apples, thinly sliced shallots, dried cranberries, crumbled chevre, and the most incredible Maple-Bourbon Pecans which take all of 5 minutes to make. Drizzled with homemade Red Wine Vinaigrette, each bite is a flavor and texture explosion!
If you don’t have a shower or spring event to attend, don’t wait to make this salad. The bold flavors stand up well to not only grilled steak or pork tenderloin (either grilled or pan-roasted), but seared or roasted shrimp, or sauted salmon, meaning it pairs well with pretty much whatever’s on tap for dinner tonight. Get on this one ASAP!
How to Make Maple-Bourbon Pecans
Start by making the Maple-Bourbon Pecans. Add 2 Tablespoons brown sugar plus 1 Tablespoon each butter and pure maple syrup (not pancake syrup) to a small saucepan or skillet over medium heat then bring the mixture to a bubble.
Immediately stir in 1-1/2 teaspoons bourbon then add 1 cup pecan halves and stir to coat the pecans in the mixture.
Friendly reminder that you don’t need to buy a big bottle of bourbon to make these pecans (though it’d be a good excuse, wink wink!) These tiny bottles are sold almost everywhere the big bottles are and they provide just enough for a few batches of Maple-Bourbon Pecans.
Keep stirring the pecans until you feel the sugar start to adhere and crystallize around the pecans, 1-2 minutes, then spread the pecans out onto a silpat or sheet of parchment paper and immediately sprinkle with coarse sea salt. I didn’t think these pecans could get any better UNTIL I tried them sprinkled with coarse salt. Oh my word!
While the nuts are cooling, shake up the easy Red Wine Vinaigrette I’m suggesting you drizzle this salad with. This vinaigrette is tart and tangy which compliments the sweet elements in the salad, and it’s just a fabulous everyday dressing. Add 1/2 cup extra virgin olive oil, 3 Tablespoons red wine vinegar, 1 Tablespoon dijon mustard, 2 teaspoons sugar, 1 small clove garlic that’s been pressed or minced, 1/2 teaspoon dried minced onions, 1/4 teaspoon Italian seasoning, and salt and pepper to a jar with a tight fitting lid then shake to combine.
Assembly time! To a large serving bowl add 5oz lettuce mix (I’ve used spring mix and baby spinach/arugula mix – both yum) then top with 1/4 cup dried cranberries, 2 small shallots that’ve been sliced into very thin rings, 1 thinly sliced Honeycrisp apple, and 2oz crumbled chevre. Plus of course the Maple-Bourbon Pecans! Drizzle with Red Wine Vinaigrette then toss to combine and serve.
I hope you adore this flavor-packed salad, and especially those maple-bourbon pecans (DROOL) as much as I do. Let me know if you give this recipe a try, and enjoy!
More Fabulous Fall Salads
Jennifer Aniston Salad Shredded Brussels Sprouts Salad Steak Salad with Maple Balsamic Vinaigrette Wild Rice Harvest Bowls Steak Salad with Maple Balsamic Vinaigrette Everyday Kale Salad Apple Orchard Salad
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