Pear & Belgian Endive Salad with Maple Candied Pecans | Veganomicon | The Vegan Test Kitchen

blue cheese

🥗Healthier: feta cheese

💰Cheaper: goat cheese

Feta provides a tangy flavor with fewer calories.

maple syrup

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness at a lower cost.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are heart-healthy and seeds are budget-friendly.

Belgian endive

🥗Healthier: radicchio

💰Cheaper: iceberg lettuce

Radicchio adds color and flavor, while iceberg is widely available.

Heat a heavy bottomed pan on low to medium heat.

Toast pecans in the pan for about 5 minutes, tossing frequently after the first 2 minutes.

Sprinkle vegetable oil and salt over the toasted pecans and toss to coat.

Add maple syrup to the pecans and let it bubble for about 30 seconds.

Transfer the pecans to a plate lined with parchment paper to cool.

Wash and cut Belgian endives into half-inch pieces widthwise and place in a bowl.

Chop the ripe Bartlett pear into bite-sized pieces and add to the bowl with endives.

Toss the endives and pear with grape seed oil and white balsamic vinegar.

Break up the cooled pecans and add them to the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens