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    You are in: Home / Recipes / Spinach, Toffee Pecan and Goat Cheese Salad Recipe
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    Spinach, Toffee Pecan and Goat Cheese Salad

    1/1 Photo of Spinach, Toffee Pecan and Goat Cheese Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Diane Jodouin's Note:

    From the Essential Canadian Christmas Cookbook, Lovoni Walker. But most of the recipes in this book are great year-round! Tip: The toffee pecans can be made a week ahead and stored in a sealed container. The Maple Vinaigrette can be made 3 days ahead and stored in the refrigerator.

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    Units: US | Metric


    1. 1
      Line a baking sheet with parchment paper. Preheat oven to 350°F
    2. 2
      Place pecans, touching each other, on prepared baking sheet. Toast in preheated oven for 10 minutes. Remove from oven. Set pan aside, leaving pecans on pan.
    3. 3
      Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved. Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color. Drizzle syrup mixture over pecans. Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
    4. 4
      Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
    5. 5
      Toss toffee pecan, spinach, cheese and cranberries in large serving bowl. Drizzle with Maple Vinaigrette and toss.

    Ratings & Reviews:

    • on January 16, 2012


      This was very good. I love all of the ingredients (especially goat cheese), so I knew I would enjoy this salad. The dressing was a bit bland for me. I cut it in half (plenty for this amount of salad), but kept the amount of vinegar the same (in other words, I doubled the vinegar). I like my dressings zippy. I had a difficult time with the pecans too. The sugar mixture never browned, perhaps because I used a non-stick pan? Next time I will use another method, where you cook the pecans with just sugar in a skillet until the sugar melts and sticks to the pecans. That method works better for me. Thanks for sharing, I will make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2011


      Fantastic - loved the flavours. Just had this with a steak and baked potato - what a wonderful addition....mmmmmmm...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2010


      We added a touch of lime juice to the vinaigrette and it was fabulous. There is definitely way more than enough dressing... we probably drizzled 1/2 of it over the salad and it was plenty! Everyone loved the pecans the best! Thanks for the recipe:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Spinach, Toffee Pecan and Goat Cheese Salad

    Serving Size: 1 (101 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 465.4
    Calories from Fat 374
    Total Fat 41.5 g
    Saturated Fat 8.4 g
    Cholesterol 14.9 mg
    Sodium 168.5 mg
    Total Carbohydrate 20.0 g
    Dietary Fiber 2.3 g
    Sugars 16.4 g
    Protein 6.4 g

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