Candied Pecan, Pear, & Pomegranate Salad

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Cranberries, dried
  • 1 can Pear, halves
  • 1 cup Pomegranate arils, heaping
  • 1/2 cup Raspberries, frozen

• Refrigerated

  • 2 Egg whites

• Condiments

  • 1/2 tsp Dijon mustard

• Baking & Spices

  • 3/4 tsp Cinnamon
  • 1 bag Mix, fresh spring
  • 1 1/2 tsp Poppy seeds
  • 1 1/4 tsp Salt
  • 1 tsp Vanilla
  • 1 5/16 cup White sugar

• Oils & Vinegars

  • 3 tbsp Red wine vinegar
  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 4 cups Pecan, halves

• Dairy

  • 4 oz Feta cheese

• Liquids

  • 2 tsp Water

Found on chelseasmessyapron.com

Description

Directions

• Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
• In a mixing bowl, whip together the egg whites, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
• Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
• Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes.
• Thoroughly drain the pear halves and set on a cutting board. Very thinly slice the pears.
• Toss together the spring mix, pomegranate arils, dried cranberries, pears, and feta cheese.
• Toss to combine.
• Combine all of the ingredients except for the oil and poppyseeds in a blender or food processor. Pulse until the ingredients are well combined. Slowly add in the oil in a steady stream. Blend until emulsified and smooth.
• Stir in the poppyseeds. This dressing is supposed to be pretty thick -- when you toss it with the salad it does thin out a little with the juices from the salad ingredients.
• Toss the dressing and candied pecans with the salad. Only dress and add pecans to what you will eat because leftovers dont do so well! You can store the salad, pecans, and dressing separately for delicious leftovers!