Best Roasted Pecan Salad Recipes

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.

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.

ROASTED BEET, GOAT CHEESE AND PECAN SALAD

Steps:

• 1. Wash and dry beets. Toss with oil and place on sided cookie sheet. Preheat oven to 400 degrees and roast for 1 hr. or until tender when pierced with the point of a knife. Let cool and peel (I use rubber gloves, they stain hands!). Dice beets into bite size pieces. Set aside.
• 2. Toast the pecans and roughly chop. Crumble goat cheese.
• 3. Arrange spring mix in bowl or serving plate. Top with diced beets, crumbled cheese and toasted nuts.
• 4. Mix vinaigrette, it should be tart-sweet. Adjust seasonings to taste. Pour over salad and toss lightly. Serve and enjoy!

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 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 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.

ROASTED BUTTERNUT, APPLE & PECAN SALAD

Steps:

• Preheat oven to 400°F.
• Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
• Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
• In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
• Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.