Candied Pecan Salad | Day 23 of 31 Days of Salad

Today my friend Natalie Norton is going to show us how to make a candied pecan salad. Natalie says she's not a cook, but if you've ever met Natalie you know that Natalie can be anything she wants to be. She is exceptional. She is inspiring. She is so authentic. I love her work, the photography, the writing, the resources. She is pure, pure, fantastic. You can also follow her on twitter and Facebook.

First things first, I'm not a cook. I'm not a chef. I'm not a baker. . . person. BUT it's not because I'm not good at it, and it's certainly NOT because my mom didn't fight me tooth and nail trying to teach me basic proficiency. I don't know the right way to chop an onion, I never follow a recipe and I eyeball everything (I use my tablespoon measure for shoveling peanut butter into my mouth, what?). One thing I do know?? What.tastes.like.Heaven. And this salad is IT, with a capital I * T.

Candied Pecan Salad

(printable version)

Ingredients (all to taste) 

Grapes (substitute crasins if you'd like) 

Feta Cheese (substitute blue cheese if you prefer) 

Red Onion 

Candied Pecans (don't know how to candy a pecan? easiest trick EVER. see directions at the end of this post.) 

Dark Leafy Greens (or spinach) 

Dressing 1 Packet Good Season's Zesty Italian (don't try any substitution, Zesty Italian will win, hands down) 

Prepare dressing according to recipe on the packet and then add 2 TBSP (if you're into measurements or something) sugar Shake, shake, shake, pour, toss, serve, swoon.



Then, if you want to win wife, husband, girlfriend, boyfriend of the year, you wrap it up with a bow and take it to your love who's working late. Yes, that's my plan, and since you can't see the note, you should know, it's addressed to "Sexy Face" (because he totally has one).



Be sure to whip up some extra candied pecans to munch on, because they're HEAVENLY. Speaking of which. . .

How Natalie Candies A Pecan 

printable version)

(Alternate title: the ghetto version of the real way to candy a pecan, but it still works perfectly well, so why go to all the trouble of doing it any differently?)

1. Place pecans in frying pan over medium heat (stirring regularly—they burn so fast, be sure to pay attention). 

2. Once the pecan begins to give off fragrance, sprinkle a couple of spoon fulls of sugar (appx 1 TBSP depending on how many pecans you're making) over the nuts. 

3. Change to LOW heat and stir, stir, stir until the sugar crystalizes. 

4. Place on a plate to cool (or they'll all stick together). 

5. Serve (read: stuff your face full of every last one and then make another batch for the salad).

Enjoy!

xx! Natalie Norton

Day 1- Green Papaya Salad
Day 2- Avocado and Mango Salad
Day 3- Eggplant Vinaigrette
Day 4- White and Green Salad: Escarole, Pear, Avocado
Day 5- Salpicao
Day 6- Grated Raw Beet Salad
Day 7- Poppyseed Salad Dressing
Day 8- Orange, Honey, & Coconut Dessert Salad
Day 9- Quail Egg Salad
Day 10-Radish Salad
Day 11-Apple, Parmesan, and Pesto Salad
Day 12-BLT Quinoa Salad
Day 13-Poke Salad
Day 14-Spinach Salad
Day 15-Simple Tropical Fruit Salad

Day 16-Chinese Chicken Salad
Day 17-Brazilian Fruit Salad
Day 18-Cold Cabbage Salad
Day 19-Four Bean Salad
Day 20-Italian Potato Salad
Day 21-Tri-Tip Salad
Day 22-Side-Dish as a salad