This salad is a wholesome version of my favorite salad from California Pizza Kitchen. This recipe has a simple, delicious balsamic dressing, nuts candied with coconut sugar, organic greens, and crisp pears. Honestly, it’s tastier than the original.
Note: By making a big batch of glazed pecans and dressing at the beginning of the week you’ll be able to quickly throw this salad together in the evenings before dinner.
⅓ cup extra-virgin olive oil
¼ cup balsamic glaze
½ teaspoon powdered stevia
1 tablespoon fresh thyme
1 teaspoon dijon mustard
pinch of black pepper
Melt the coconut oil in a small skillet over low heat. Add the pecans and cook, stirring constantly, for 3 minutes. Add the coconut palm sugar and continue to cook, stirring constantly, for about 4 minutes, until the sugar has melted and the pecans are golden. Remove from the heat and set aside.
Divide the greens and sliced pear among 4 plates. Top with the candied pecans.
Combine the dressing ingredients in a small jar or bowl. Shake or mix well, then drizzle over the salad.