Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette
This post may contain affiliate links. Read my full disclosure policy. This elegant mixed green salad is my go-to for company—maple-glazed pecans, creamy goat cheese, and a tangy-sweet vinaigrette make it a hit every time! If you’ve had dinner at my house, chances are you’ve had this salad. It’s a favorite—the glazed pecans and goat cheese dress it up, and the vinaigrette is one of those salty-sweet-tangy flavor combinations that everyone loves. The original recipe was printed in The Washington Post many years ago, but I had it for the first time at my friend Kelly’s house for a holiday dinner, and I wouldn’t leave without the recipe! I make my version with mixed greens and goat cheese, but Kelly makes hers with romaine and blue cheese, as specified in the original recipe. If that sounds more up your alley, feel free to follow her lead. Table of Contents What You’ll Need To Make Mixed Green Salad With Maple Dijon VinaigretteStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Mixed Green Salad With Maple Dijon Vinaigrette Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Mixed Green Salad With Maple Dijon Vinaigrette Step-by-Step Instructions Prepare the Maple-Glazed Pecans Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool. Make the Vinaigrette In a jar, combine the garlic, shallots, salt, pepper, maple syrup, mustard, vinegar, and oil. Shake vigorously to blend. Assemble the Salad Place the greens in a large bowl or on a platter, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately. The dressing will keep for a few days in the fridge so feel free to make it ahead of time; just toss it with the greens right before serving. You can also make the glazed pecans in advance — they’ll keep at room temperature, in an airtight container, for up to a week. You May Also Like RecipeComments (69)Add Comment Recipe Comments (69) Add Comment Ingredients For the Pecans 1 cup (4 ounces) pecan halves 2 tablespoons real maple syrup Pinch salt 1 cup (4 ounces) pecan halves 2 tablespoons real maple syrup Pinch salt For the Vinaigrette 1 small garlic clove, minced 1 tablespoon finely chopped shallots ¼ teaspoon salt ¼ teaspoon ground black pepper 1½ tablespoons real maple syrup 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 6 tablespoons vegetable oil 1 small garlic clove, minced 1 tablespoon finely chopped shallots ¼ teaspoon salt ¼ teaspoon ground black pepper 1½ tablespoons real maple syrup 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 6 tablespoons vegetable oil For the Salad 10 cups mixed greens such as green or red leaf, boston, bibb, romaine, or mesclun 3 ounces goat cheese (or blue cheese), crumbled 10 cups mixed greens such as green or red leaf, boston, bibb, romaine, or mesclun 3 ounces goat cheese (or blue cheese), crumbled Instructions For the Pecans Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool. Preheat the oven to 375 degrees. Lightly oil or line 2 baking sheets with parchment paper. In a small bowl, combine the pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on one of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Sprinkle with a pinch of salt and set aside to cool. For the Vinaigrette In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside. In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Set aside. For the Salad Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately. Note: Nutritional information assumes that all of the salad dressing is used. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide among individual plates, sprinkle with the cheese and reserved pecans and serve immediately. Note: Nutritional information assumes that all of the salad dressing is used. Nutrition Information Powered by Per serving (6 servings) Calories: 335 Fat: 31 g Saturated fat: 4 g Carbohydrates: 13 g Sugar: 8 g Fiber: 3 g Protein: 5 g Sodium: 224 mg Cholesterol: 7 mg Per serving (6 servings) Calories: 335 Fat: 31 g Saturated fat: 4 g Carbohydrates: 13 g Sugar: 8 g Fiber: 3 g Protein: 5 g Sodium: 224 mg Cholesterol: 7 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableHolidaysSaladsVegetarianAmerican Gluten-Free Adaptable Holidays Salads Vegetarian American