Chipotle Chile Candied Pecan, Dried Cranberry, and Crumbled Blue Cheese Salad
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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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
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!