Fall Salad

Name: Fall Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 tablespoons brown sugar; 1 cup pecan halves; 2 shallots, minced; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; ½ cup olive oil; 2 tablespoons maple syrup; 10 ounces Baby Spinach; 1 red pears, sliced; ½ cup shaved parmesan cheese

Eats Now Editorial Team · 891 kcal · Salads

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Fall Salad – a delicious recipe with butter, brown sugar, pecan halves, shallots, balsamic vinegar, mustard. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3 tablespoons butter
3 tablespoons brown sugar
1 cup pecan halves
2 shallots, minced
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
½ cup olive oil
2 tablespoons maple syrup
10 ounces Baby Spinach
1 red pears, sliced
½ cup shaved parmesan cheese

1
Melt butter over medium heat and add brown sugar and pecans.
2
Cook for 3-5 minutes stirring often until lightly browned.
3
Watch carefully so the nuts don't burn.
4
Whisk together the shallots, balsamic vinegar, dijon mustard and maple syrup.
5
Whisk in the olive oil until well blended.
6
Toss spinach with dressing; top with sliced pear, candied pecans and shaved parmesan cheese.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 3 tablespoons butter, 3 tablespoons brown sugar, 1 cup pecan halves, 2 shallots, minced, 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.

Quick Info

Servings
4 servings
Calories
891 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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