If you can manage to save a handful of these awesome Chipotle Chile Candied Pecans, this is the perfect way to use them. This salad has everything that I love, all in one place! Crisp apples or pears, creamy blue cheese, tangy aged balsamic, sweet dried cranberries and a generous sprinkle of these highly addictive candied pecans. I absolutely love this salad, and if I hadn’t stress-eaten snacked on the rest of the batch of pecans already, I would have had this for lunch all week!
Chipotle Chile Candied Pecan, Dried Cranberry, and Crumbled Blue Cheese Salad
Gifts Cooks Love – Sur La Table
Combine a handful of these candied pecans, along with 1/4 cup of sweetened dried cranberries and 1/2 cup blue cheese, with 8 cups of loosely packed mesclun greens. Toss with your favorite vinaigrette and serve Add thin slices of crisp apples or ripe pears, if desired.
Big Flavors Rating: 5 Stars
One Comment
Joanne
I have to admit it would be super hard for me to resist eating all of those pecans…but they do sound perfect in that salad!