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 crowd-pleaser 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.
“I have made this salad multiple times—for Christmas, Thanksgiving, luncheons, etc. Every time people ask for the recipe…a simple salad with a delicious combination of flavors.”
What You’ll Need To Make Mixed Green Salad With Maple Dijon Vinaigrette
You’ll need mixed greens, shallots, red wine vinegar, Dijon mustard, garlic, salt, pepper, maple syrup, vegetable oil, pecan halves, and goat cheese (or blue cheese).
Step-by-Step Instructions
Step 1: Prepare the pecans. In a small bowl, combine the pecans and maple syrup and toss gently to combine.
Step 2: Bake the pecans. Spread the pecans in a single layer on a parchment-lined baking sheet and roast until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto another lined baking sheet (to stop them from continuing to cook), sprinkle with salt, and set aside to cool.
Step 3: Make the vinaigrette. In a jar, combine the garlic, shallots, salt, pepper, maple syrup, mustard, vinegar, and oil. Give it a good shake to blend.
Step 4: 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. 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.
More Salad Recipes You’ll Love
Mixed Green Salad with Goat Cheese, Glazed Pecans & Maple Dijon Vinaigrette
Ingredients
For the Pecans
- 1 cup (4 oz) pecan halves
- 2 tablespoons maple syrup
- Pinch salt
For the Vinaigrette
- 1 small clove garlic, minced
- 1 tablespoon finely chopped shallots, from one shallot
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ tablespoons 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 oz goat cheese (or blue cheese), crumbled
Instructions
For the Pecans
- Preheat the oven to 375°F (190°C). 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.
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.
Notes
Nutrition Information
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:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is SO good!! Made for Easter and now I am in love! Perfect combo and dressing is divine!
I don’t normally write comments but I had friends over for dinner last night and was looking for a salad that I thought would pair well with the meal. I wasn’t sure about the maple syrup in the dressing and thought about omitting it. Glad I made the choice to add it! Wow! The salad was delicious and everyone enjoyed it!
Hi Jenn,
I’m having some girlfriends over for a cheese and wine pairing night, and will be serving this salad along with a entree (TBD) Would love your recommendation for a wine pairing for this salad, if you have one!
Hi Allison, I really enjoy Sauvignon Blanc alongside a salad – I like the citrusy zing it offers which pairs nicely with the veggies and cheese in a salad. You may also find this wine pairing post helpful. I hope you have fun with the girls!
Love it, thank you!
Definitely make dressing ahead so the shallot has some time to macerate. If you need cater to goat-cheese-haters, substitute a good white cheddar for the goat cheese. Delicious!