Fall Salad Recipe

Name: Fall Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons packed light brown sugar; 1/2 cup raw pecans; 1 small shallot, finely diced; 1 teaspoon Dijon mustard; 2 teaspoons balsamic vinegar; 1/4 cup extra-virgin olive oil; 2 teaspoons maple syrup; Kosher salt and freshly ground black pepper; 1 head endive, separated leaves; 2 hearts frisee, hand torn; 1 large radicchio, torn leaves; 1 red pear, sliced; 1/4 cup shaved Parmesan

Servings: persons

2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup raw pecans
1 small shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 head endive, separated leaves
2 hearts frisee, hand torn
1 large radicchio, torn leaves
1 red pear, sliced
1/4 cup shaved Parmesan

1
To make the candied pecans, set a nonstick pan over medium heat.
2
Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute.
3
Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
4
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl.
5
Slowly drizzle in the olive oil while you whisk to emulsify.
6
Add the maple syrup and season, to taste, with salt and pepper.
7
Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing.
8
Top with shaved Parmesan and candied pecans.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons packed light brown sugar, 1/2 cup raw pecans, 1 small shallot, finely diced, and more.

Yes, Fall Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fall Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions