Whether you’re you’re making this for Thanksgiving or just for any day of the week, this Keto Glazed Pecan Salad With Goat Cheese, Pears and Maple Balsamic Vinaigrette will NOT disappoint. The combination of a subtle sweet CRUNCH from the glazed pecans with rich creamy goat cheese, a few little slices of D’anjou pears, and that DELICIOUS Maple Balsamic vinaigrette dressing is to DIE for! This salad will even fool carb eaters into thinking it’s not low carb, when it actually IS totally keto friendly!!!!
8 –10 Oz Mixed Greens
1 D’Anjou Pear (cored, and sliced VERY thin)
1/4– 1/2 Cup Goat Cheese, Crumbled
1–2 Cups Sugar-Free Glazed Pecans (RECIPE BELOW OR CLICK THIS LINK FOR FULL POST)
OPTIONAL: 1/3 Cup Dried Cherries (if you add this for non-keto people, then just pick around them to keep it lower carb!)
Sugar-Free Maple Balsamic Vinaigrette:
1.5 Tablespoons Choc-Zero Maple Syrup (can sub other brand but see *note 1 First!)
2 Tablespoons Balsamic Vinegar
1.5 Tablespoons Olive Oil (or Avacado Oil)
1/2 teaspoon Smooth Dijon Mustard (not the grainy kind!)
2 large pinches of salt (around a scant 1/8th teaspoon)
5 Minute Sugar-Free Glazed Pecans (click here for original recipe post!):
3 Tablespoons Lakanto Golden
1 Tablespoon Hot Water
1/4 teaspoon Vanilla Extract
1/4 teaspoon Salt
1/2 teaspoon Choc-Zero Maple Syrup (OPTIONAL, but advised )
2 Cups Pecan Halves
1.) Mix all ingredients together, except the pecans, in a small bowl. Whisk together until combined. Set aside.
2.) Place the Pecan halves in a large skillet, over medium/high heat, stirring/flipping them around every 15 seconds or so for 2-3 minutes, or until you start to SMELL toasted pecans (careful not to let any of them get BURNT/blackened though!). As soon as pecans are toasted (remember, you’ll smell toasted pecans!), drizzle in your sweetener/water mixture the pecans & stir to coat each pecan. Continue to cook for ONLY 15 SECONDS! Remove from heat immediately (so they don’t burn!), and dump glazed pecans onto parchment paper to cool. Spread the pecans out, seperating each one so that they don’t all stick together as they cool. The glazed pecans will look wet at first, but will crisp up like candy very quickly after this. Let pecans cool ideally for 1-2 hours (they should be crisp enough though within 20 minutes if you’re in a rush!).
3.) If you’re making these a day or more head of time, then store cooled glazed pecans in an airtight container at room temperature.
For the Salad:
1.) Place mixed greens in a large salad mixing bowl. Sprinkle in glazed pecans, goat cheese, and thinly sliced pears (& dried cherries if you choose to add). If you are making this more than 30 minutes before eating, then wait to add the pears until closer to eating (so they don’t get soggy and brown!).
2.) Make the Vinaigrette. Add all ingredients into a bowl and whisk vigorously until oil is no longer seperated from vinegar and syrup. Set aside (or refrigerate) until you are ready to eat the salad. Dress the salad either RIGHT before serving or leave the dressing on the side for individuals to add as they’re served. 🙂 The salad does taste exceptionally delicious, if you add the dressing and gently toss right before eating though! Be warned though, you might not need ALL the dressing, so just add bits at a time and toss to your personal PREFERENCE!
Note 1: If you are not using choc-zero maple syrup, then you may need slightly different amounts of syrup with other sugar-free brands. I tried this with Lakanto Maple Syrup (which I love on pancakes!), but it isn’t as thick and doesn’t taste quite as sweet as choc-zero, so I had to add little more of it to the dressing to counter the acidity of the balsamic vinegar. Just use your judgement and taste the dressing as you mix if you’re using other brands! Choc-Zero Maple Syrup is DEFINITELY my favorite taste and texture in this recipe though!
Net Carbs = Per serving (serving size = 8-10, and doesn’t include the optional dried cherries)
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Category: salad