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Easy Brown Butter Fall Harvest Salad with Cranberries and Pecans

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A hearty fall salad with brown butter pecans, a brown butter vinaigrette, mixed greens, apple, dried cranberries, pomegranate seeds, and feta cheese. It’s a satisfying, restaurant-quality meal that’s naturally gluten-free and perfect for Thanksgiving or a cozy dinner.

Ingredients

Scale
  • 3 tablespoons unsalted butter (for pecans)
  • 1 cup pecan halves
  • 1 tablespoon pure maple syrup (for pecans)
  • 1 pinch flaky sea salt
  • 4 tablespoons unsalted butter (for vinaigrette)
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon pure maple syrup (for vinaigrette)
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper to taste
  • 5 ounces mixed greens (baby kale, spinach, arugula)
  • 1 large Honeycrisp or Fuji apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese
  • 1/4 cup thinly sliced red onion

Instructions

  1. Make the Brown Butter Pecans: Place a large skillet over medium heat. Add 3 tablespoons butter and melt completely, swirling occasionally. When the butter foams and the milk solids turn golden brown with a nutty aroma, immediately add the pecans and 1 tablespoon maple syrup. Stir constantly for 1-2 minutes until pecans are well coated and fragrant. Pour onto a parchment-lined baking sheet in a single layer. Sprinkle with a pinch of flaky sea salt. Let cool completely.
  2. Make the Brown Butter Vinaigrette: In the same skillet, add 4 tablespoons butter. Repeat the browning process over medium heat until deep amber and nutty. Carefully pour into a heat-safe bowl or mason jar. Let cool for 2 minutes. Add apple cider vinegar, Dijon mustard, and maple syrup. Whisk or shake vigorously. While whisking, slowly drizzle in olive oil until emulsified. Season with salt and pepper to taste. Set aside.
  3. Prepare the Salad Ingredients: Wash and dry mixed greens. Place in a large salad bowl. Thinly slice apple and red onion. Crumble feta cheese. Have dried cranberries and pomegranate seeds ready.
  4. Assemble the Salad: Add sliced apple, red onion, dried cranberries, and pomegranate seeds to the bowl with greens. Pour about half of the vinaigrette over the top. Toss gently to coat.
  5. Add the Toppings: Top with cooled brown butter pecans and crumbled feta cheese. Drizzle with remaining vinaigrette if desired. Serve immediately.

Notes

Don’t walk away from the butter while browning; it can burn quickly. Let pecans cool completely on baking sheet for crunchiness. For a milder onion flavor, soak sliced red onion in cold water for 10 minutes before adding. Dressed salad does not keep well; store components separately.

Nutrition

Keywords: brown butter, fall harvest salad, cranberries, pecans, gluten-free, Thanksgiving salad, harvest salad, brown butter vinaigrette

Find it online: https://islatable.com/easy-brown-butter-fall-harvest-salad-with-cranberries-and-pecans/