Introduction
Dark leafy greens collide with maple‑candied pecans, tangerine vinaigrette, and goat cheese for a sweet, crunchy salad that keeps Dad’s heart humming. Each forkful strikes a harmonious chord between earthy bitterness, nutty caramel, and sunny citrus—a reminder that nutritious can also taste downright decadent.
The Origins of Dark Leaf Salads
From ancient Roman foragers plucking wild kale to modern chefs championing spinach and Swiss chard, robust leafy greens have long fortified body and spirit. Traditionally simmered or sautéed, they leapt into the raw salad bowl as health movements blossomed in the twentieth century. Pairing them with fruit and nuts tempers their boldness, celebrating a heritage of balancing bitter and sweet across cultures.
The Fresh and Zesty Symphony
Here, maple’s smoky sweetness glazes pecans until they shatter with candy‑crunch. Tangerine segments sparkle like stained glass among the deep‑green leaves, while a bright vinaigrette ties every flavor thread. Creamy goat cheese brings mellow tang, ensuring no bite is one‑note.
Exploring Unique Ingredients
Feel free to fold in baby beet greens, swap goat cheese for feta, or dust the salad with Aleppo pepper for subtle heat. Roasting the pecans with rosemary or using blood‑orange juice in place of tangerine offers seasonal riffs that keep the melody fresh.
Dark Leaf Salad with Maple Candied Pecan and Tangerine
Description
This Dark Leaf Salad marries nutrient‑dense greens, caramelized pecans, juicy tangerine, and creamy goat cheese beneath a fragrant vinaigrette, crafting a vibrant dish that’s as heart‑healthy as it is indulgent.
Ingredients for Dark Leaf Salad with Maple Candied Pecan and Tangerine
Ingredients for Salad
Ingredients for Maple‑Candied Pecans
Ingredients for Tangerine Vinaigrette
Instructions
Preparation of Ingredients
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Candy the Pecans
Preheat your oven to 350°F. In a small bowl, toss pecan halves with maple syrup, melted butter, cinnamon, and a pinch of sea salt until evenly coated. Spread the nuts on a parchment‑lined baking sheet and roast for 10–12 minutes, stirring once halfway, until glossy and fragrant. Cool completely; the coating will harden as it cools.
Keep a close eye during the final minutes—maple sugars can leap from caramelized to burnt in seconds. -
Segment the Tangerines
Use a sharp knife to cut away the tangerine peel and white pith. Working over a bowl to catch juices, separate each segment from its membrane to create clean citrus jewels.
The residual juice doubles as part of the vinaigrette base—nothing wasted! -
Whisk the Tangerine Vinaigrette
In a jar or small bowl, combine olive oil, fresh tangerine juice, apple cider vinegar, maple syrup, Dijon mustard, tangerine zest, salt, and pepper. Whisk or shake vigorously until the mixture turns opaque and silky.
If making ahead, re‑emulsify just before dressing to ensure even coating.
Assembly of the Salad
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Layer the Greens and Add‑ins
Place mixed dark leafy greens in a wide serving bowl. Scatter tangerine segments, sliced red onion, and half of the cooled maple‑candied pecans over the top.
Building in layers prevents heavy add‑ins from clumping at the bottom. -
Dress and Toss
Drizzle the tangerine vinaigrette over the salad. Gently toss with two wooden spoons until leaves are lightly glistening and toppings are distributed.
Toss with a light hand to avoid bruising tender greens and breaking citrus segments. -
Finish and Serve
Crumble goat cheese across the surface, sprinkle remaining candied pecans and toasted sesame seeds, and serve immediately while the pecans are still crackly.
For potlucks, transport components separately and toss just before serving to preserve texture.
Note
- Roast extra pecans and store them in an airtight jar—they elevate oatmeal, yogurt, or ice cream.
- For a vegan version, replace butter with coconut oil and goat cheese with a cashew‑based cheese.
- Baby greens work best raw; if using mature kale or chard, massage leaves with a teaspoon of oil for two minutes to soften.
- Swap pecans for walnuts or almonds if allergies dictate, adjusting baking time as nuts vary in fat content.
- Add diced avocado for a creamy boost of healthy fats.
- Stir a pinch of cayenne into the pecan glaze for sweet‑heat contrast.
- Leftovers keep for up to one day; store pecans separately to retain crunch.
- Pair with grilled salmon or a chickpea soup for a more satisfying supper.
