![OLYMPUS DIGITAL CAMERA](https://kitchenbudde.wordpress.com/wp-content/uploads/2017/11/pb161358-2.jpg?w=1075)
Since my winter garden is bursting with greens. And because I’m sure everyone will be needing a break from everything turkey and pumpkin about now. I thought I would step outside of the holiday norm and have a salad. This is a big mix but you can use whatever greens you like.
![OLYMPUS DIGITAL CAMERA](https://kitchenbudde.wordpress.com/wp-content/uploads/2017/11/pb161343-2.jpg?w=1075)
Fall Salad: Mixed Greens Chicken Salad with Candied Pecans & Pepitas (pumpkin seeds)
Ingredients
![PB161347 (2).JPG](https://kitchenbudde.wordpress.com/wp-content/uploads/2017/11/pb161347-2.jpg?w=1075)
For the chicken:
- 2 boneless skinless breast
- season with salt and pepper to taste
![OLYMPUS DIGITAL CAMERA](https://kitchenbudde.wordpress.com/wp-content/uploads/2017/11/pb161353-3.jpg?w=1075)
For the dressing:
- 1 teaspoon Dijon mustard
- 1/4 cup white balsamic vinegar
- 1/4 Pomegranate
- pinch salt and Pepper
- 1/3 to 1/2 cup extra-virgin olive oil
For the salad:
- 8 cups mixed garden greens (baby lettuce, spinach, beet greens and radicchio lettuce) whatever looks good
- 1 red apple (I used Jazz) 1 granny smith apple, cut into bite-sized pieces
- 1/4 cup dried cranberries
- sweet and salty roasted maple pecans and pepitas
- dried cranberries
- fresh cracked pepper and salt to taste
Instructions
- Using a grill panini press or skillet, grill or fry with a little olive oil in a skillet until browned and cooked through. Cut the chicken into bite-sized pieces and set aside.
- Make the dressing: Place the mustard, vinegar, pomegranate juice and a pinch of salt and pepper in a small bowl. Whisk in 1/3 to 1/2 cup of the olive oil. Taste. There should be the balance of sweet and tangy in the dressing, and it will be on the thicken slightly.
- In a large bowl, combine the greens. Toss well before adding the chicken, apple cranberries, candied roasted maple pecans & seeds. Serve dressed or dressing on the side.
![OLYMPUS DIGITAL CAMERA](https://kitchenbudde.wordpress.com/wp-content/uploads/2017/11/pb161350-3.jpg?w=1075)
For the Sweet and Salty Roasted Maple Pecans and Pepitas:
- 1 cup pecan halves
- 1 cup raw pepitas (pumpkin seeds)
preheat the oven to 350°F. Cover a baking sheet with parchment paper set aside.
In a medium bowl place the pecans and 1/4 cup pure maple syrup and 1/4 teaspoon salt and toss to coat the nuts. Spread the pecans on half of the sheet of parchment.
Repeat coating the pepitas in the same way. spread on the other half of parchment. Bake in the oven for 45 minutes tossing the nuts and seeds every 15 minutes. After 45 minutes the maple syrup will have caramelized and turned to a nice candy coating. if it is still a little-wet bake another 10 minutes.
Store leftover nut in an airtight container or zip-lock bag. They will keep for about 2 weeks at room temperature or 3 months if refrigerated or frozen.
Fall Salad: Mixed Greens Chicken Salad with Candied Pecans & Pepitas (pumpkin seeds)
For the chicken:
- 2 boneless skinless breast
- season with salt and pepper to taste
For the dressing:
- 1 teaspoon Dijon mustard
- 1/4 cup white balsamic vinegar
- 1/4 Pomegranate
- pinch salt and Pepper
- 1/3 to 1/2 cup extra-virgin olive oil
For the salad:
- 8 cups mixed garden greens (baby lettuce, spinach, beet greens and radishes
- 1 red apple (I used Jazz) 1 granny smith apple, cut into bite-sized pieces
- 1/4 cup dried cranberries
- sweet and salty roasted maple pecans and pepitas
- dried cranberries
- fresh cracked pepper and salt to taste
Instructions
- Using a grill panini press or skillet, grill with a little olive oil in a skillet until browned and cooked through. Cut the chicken into bite-sized pieces and set aside.
- Make the dressing: Place the mustard, vinegar, pomegranate juice and a pinch of salt and pepper in a small bowl. Whisk in 1/3 to 1/2 cup of the olive oil. Taste, should be the balance of sweet and tangy in the dressing, and it will only thicken slightly.
- In a large bowl, combine the greens. Toss well before adding the chicken, apples, cranberries, candied roasted maple pecans and seeds. Serve dressed or with dressing on the side.
For the Sweet and Salty Roasted Maple Pecans and Pepitas:
- 1 cup pecan halves
- 1 cup raw pepitas (pumpkin seeds)
preheat the oven to 350°F. Cover a baking sheet with parchment paper set aside.
In a medium bowl place the pecans and 1/4 cup pure maple syrup and 1/4 teaspoon salt and toss to coat the nuts. Spread the pecans on half of the sheet of parchment.
Repeat coating the pepitas in the same way. spread on the other half of parchment. Bake in the oven for 45 minutes tossing the nuts and seeds every 15 minutes. After 45 minutes the maple syrup will have caramelized and turned to a nice candy coating if it is still a little wet bake another 10 minutes.
Store leftover nut in an airtight container or zip-lock bag. They will keep for about 2 weeks at room temperature or 3 months if refrigerated or frozen.
![OLYMPUS DIGITAL CAMERA](https://kitchenbudde.wordpress.com/wp-content/uploads/2017/11/pb161353-2.jpg?w=1075)
Enjoy,
go the extra mile, it’s never crowded
Lury
You must be logged in to post a comment.