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Autumn Field Greens with Spicy Pecans and Pomegranate Seeds Recipe

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This recipe for Autumn Field Greens with Spicy Pecans and Pomegranate Seeds is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2⅓ cups pecan halves
¼ cup plus 2 tablespoons sugar
1 tablespoon vanilla extract
¼ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
¼ teaspoon crushed red-pepper flakes
¼ cup balsamic vinegar
2 tablespoons cranberry juice or orange juice
1 Pomegranate, seeded
2 tablespoons chopped fresh thyme
¼ cup grapeseed oil
1 pound mixed field greens

Directions:
Directions:
Heat oven to 400º In a medium bowl, combine pecan halves, sugar, vanilla, salt, black pepper and red pepper flakes.
Toss together until pecans are well coated.
Place on a parchment-lined baking sheet, and cook, stirring occasionally until sugar starts to caramelize and pecans are toasted, 10 to 15 minutes. Set aside.

In a medium bowl, whisk together vinegar, cranberry juice or orange and thyme
Slowly whisk in canola oil. Season with salt and pepper

In a large bowl, toss pecans, vinaigrette , greens and Pomegranate seeds, and serve. Serves 12.

Number Of Servings:
Number Of Servings:
12

 

 

 

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