Our featured Summer Salad Series blogger today is the creative Marissa from Rae Gun Ramblings. This is seriously one of my favorite salad combos ever, I know you’re going to love it. Welcome, Marissa!
I’m Marissa from Rae Gun Ramblings where I share recipes, craft tutorials, and book recommendations. I am so excited to be here sharing one of my favorite salad recipes, Maple Pecan Salad. I’ve been eating different variations of it non-stop.
Maple Pecan Salad Recipe
- Baby Spinach
- Maple Candied Pecans (recipe below)
- Red Grapes
- Crumbled Goat Cheese
- Balsamic Vinaigrette
- Cooked Chicken (optional if you want it to be a meal)
Prepare maple candied pecans. Toss spinach with dressing. Top with red grapes halved, crumbled goat cheese, avocado, and chicken.
Maple Candied Pecan Recipes
- 1/8 C Maple Syrup
- Pecan Halves
- 2 TBS granulated sugar
Start by heating maple syrup until bubbling but do not allow to burn. Cook for a few minutes. Stir in pecan halves. Turn off heat and stir in sugar. Mix well. Spread on a parchment lined cook sheet and bake at 250 F for 1 hour stirring every 15 minutes. Remove to wax paper and allow to cool.
I love this as a side salad or with some cooked chicken add to make a yummy meal salad.
I hope you try it out and stop by my blog Rae Gun Ramblings for more yummy recipes and creative ideas. Here are some of my favorite recipes!
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