Autumn Harvest Salad with Pickled Pears & Candied Pecans (Print Version)
A warm, cozy Autumn Harvest Salad recipe with sweet pickled pears, crunchy candied pecans, and a dreamy maple-tahini dressing. Perfect for fall!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free
# Ingredients:
→ For the Magical Pickled Pears
01 -
2 firm pears (like Bosc or Anjou), sliced
02 -
1/2 cup apple cider vinegar
03 -
1/2 cup water
04 -
2 tablespoons maple syrup
05 -
1 cinnamon stick
06 -
4 whole cloves
07 -
1 star anise
→ For the Irresistible Candied Pecans
08 -
1 cup raw pecan halves
09 -
2 tablespoons unsalted butter
10 -
2 tablespoons brown sugar
11 -
1 tablespoon water
12 -
Pinch of cayenne pepper
13 -
Pinch of salt
→ For the Maple-Tahini Dream Dressing
14 -
1/4 cup tahini
15 -
2 tablespoons maple syrup
16 -
2 tablespoons lemon juice
17 -
1 teaspoon Dijon mustard
18 -
1 clove garlic, minced
19 -
2-4 tablespoons warm water, to thin
20 -
Salt and pepper to taste
→ For the Salad Assembly
21 -
5 oz arugula
22 -
4 oz goat cheese, crumbled
23 -
1/2 cup pomegranate arils
24 -
1/4 cup toasted pepitas (pumpkin seeds)
# Instructions:
01 -
In a small saucepan, combine apple cider vinegar, water, maple syrup, cinnamon stick, cloves, and star anise. Bring to a simmer. Add pear slices, reduce heat, and gently poach for 5-7 minutes until tender-crisp. Remove from heat and let cool completely in the liquid.
02 -
In a skillet over medium heat, melt butter. Add brown sugar, water, cayenne, and salt, stirring until bubbly. Add pecans and stir constantly for 3-4 minutes until coated and toasted. Immediately spread onto parchment paper in a single layer to cool completely.
03 -
In a small bowl or jar, combine tahini, maple syrup, lemon juice, Dijon, and garlic. Whisk or shake vigorously while slowly adding warm water until the dressing is smooth and pourable. Season with salt and pepper to taste.
04 -
In a dry skillet over medium heat, toast the pepitas for 2-3 minutes, shaking the pan frequently, until lightly golden and fragrant. Remove from pan immediately to cool.
05 -
In a large bowl, place the arugula. Arrange the cooled pickled pears over the greens. Sprinkle with candied pecans, crumbled goat cheese, pomegranate arils, and toasted pepitas.
06 -
Drizzle the maple-tahini dressing over the salad just before serving. Serve immediately, with extra dressing on the side if desired.
# Notes:
01 -
Let the pickled pears and candied pecans cool completely to avoid wilting the greens. Don't overcrowd the pan when candying pecans so they toast instead of steam. Taste and adjust the dressing before serving, as tahini and lemon can vary. For leftovers, store all components separately and assemble just before eating.
# Equipment Needed:
01 -
Small saucepan
02 -
Non-stick skillet
03 -
Large salad bowl
04 -
Whisk or Mason jar
05 -
Parchment paper
# Nutrition (Per Serving):
Calories: 480 kcal
Total Fat: 35g
Total Carbohydrate: 38g
Protein: 10g