Wednesday, March 16, 2011
Cinnamon-Spiced Pecan Salad - Recipe
Being lucky enough to work close to Caper's Market in Vancouver meant lots of breaks spent delighting in their scrumptious foods, ranging from unreal vegan cookies to full-deal breakfast burritos. One of their salads inspired this recipe.
Firstly, you've gotta get those pecans all roasted and flavoured up! Preheat the oven to 250. in a bowl, throw in some whole pecans and drizzle them with agave. A few dashes of cinnamon, and mix so the pecans are all coated and nice. Stick those babies on a baking sheet lined with some parchment paper, and let those roast for about 5-7 mins (go for 3-5 mins if you have a super spiffy new-ish oven)
Meanwhile, crumble up some blue cheese. Now, I know that blue cheese can be on the pricey side, but you don't need to use that much. And plus, it's amazing, so it's worth spending a few extra dollars on.
Get those crumbly cubes of blue cheese onto a bed of mixed greens
get about 3 dates, chopped, throw those in as well. Of if you'd rather have dried cranberries or raisins around, use those instead
Add 1/4 of a green apple, chopped
When the pecans are finito, top the salad off with 'em. Drizzle some Balsamic Glaze (Blaze is an excellent brand that I recommend if you can get your hands on it) And there ya have it! So tastyyyy