Candied Pecan Blue Cheese Cranberry Salad
Candied Pecan Blue Cheese Cranberry Salad hits all the right notes of sweet, salty, and crunchy.
- 1/2 cup pecan pieces
- 2 T. brown sugar
- 1 T. butter
- 1/2 cup blue cheese crumbled
- 1/2 cup dried cranberries
- 6 oz. spinach
- 1/4 cup olive oil
- 2 T. balsamic vinegar
- 1 T. dijon mustard
- salt & pepper to taste
Heat pecans, sugar, and butter in a nonstick skillet over medium heat.
Stir constantly until sugar is completely melted and nuts are coated.
Immediately spread nuts in a thin layer over parchment paper and let cool.
Toss candied pecans, blue cheese, and cranberries with spinach.
Shake remaining dressing ingredients together and top salad.