Mason's Spring Garden Salad with Candied Pecans
A beautiful spring garden salad with candied pecans, goat cheese, lemon vinaigrette, and edible flowers — the perfect light side for Easter dinner.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Ingredients
For the Salad
- 8 cups mixed spring greens
- 1 cup candied pecans recipe below
- 1/2 cup crumbled goat cheese or feta
- 1 small shallot thinly sliced
- 1/2 cup dried cranberries
- 1 handful edible flowers pansies, violas, or nasturtiums
For the Candied Pecans
- 1 cup pecan halves
- 3 tablespoons brown sugar
- 1 tablespoon butter
- 1/2 teaspoon cinnamon
- pinch salt
- pinch cayenne pepper
For Clara's Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
- salt and pepper to taste
Instructions
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Make candied pecans: Melt butter in a skillet over medium heat. Add brown sugar, cinnamon, salt, and cayenne. Stir until bubbly. Add pecans and stir 3-4 minutes until coated. Spread on parchment to cool.
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Make vinaigrette: Combine olive oil, lemon juice, honey, Dijon, and garlic in a jar. Shake vigorously 30 seconds. Season with salt and pepper.
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In a large salad bowl, toss spring greens with 3/4 of the vinaigrette. Top with shallot rings, cranberries, cheese, and candied pecans.
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Gently place edible flowers on top — don't toss them in. Serve immediately.
Recipe Notes
Make candied pecans and vinaigrette ahead — both keep well. Dress the salad right before serving to prevent wilting. No edible flowers? The salad is still delicious without them.
Allergen Note: This recipe contains tree nuts (pecans) and dairy (goat cheese/feta). The candied pecans are a core ingredient — for a nut-free version, substitute toasted sunflower seeds.