Candied Pecan Salad


  • For the pecans:
  • 3 C sugar
  • 1 C fresh orange juice
  • 2 t orange zest
  • 8 C toasted pecans
  • For the salad:
  • 3 C Mixed greens
  • 1/2 C Shaved Parmesan
  • 1/2 C Dried Cranberries
  • 1 C candied pecans
  • For the dressing:
  • 2 T grape seed oil
  • 2 T orange juice
  • 1 T champagne vinegar
  • 1 t grated orange peel
  • dash of salt and few grinds of pepper


  1. Toast the pecans in a 250 degree oven for about 15 minutes on a baking sheet, stir them around a few times while they are toasting
  2. In a saucepan, bring sugar, OJ, and orange zest to a boil, stirring constantly, boil one minute
  3. Remove from heat, stir in pecans
  4. Spread on two baking sheets covered in foil
  5. Let them cool, then break into pieces
  6. Mix greens, Parmesan, cranberries, and pecans
  7. Whisk together grape seed oil, OJ, champagne vinegar, orange peel, salt and pepper
  8. Mix the salad with enough of the dressing to coat the leaves