Honestly, salads aren’t my first choice of appetizers. I mean, amongst savory soups, breadboards, and chips and dip, salads aren’t really an option for me to consider.
However, these tasty and easy salad recipes from Fisher® have me reconsidering. With yummy dishes such as Pecan Crusted Chicken Caesar, these homemade salads are a crowd-favorite at any dinner. And of course, we needed to include the delicious Pear Pecan Salad. Trust us, it’d be a total winner on your holiday table. Even though I am usually a soup lover, the crunchy texture and rich, buttery taste make me reach for them every time now.
So, celebrate Sidesgiving with Fisher®! Trust me, their pecans are the perfect snack to remind you of Fall!
Difficulty: Easy • 2 Servings • Total Time: 20 Minutes
Ingredients:
- 1 7oz bag Fisher® Pecan Halves
- ½ cup maple syrup
- 1 pear, thinly sliced
- 4 cups spring mix greens
- ¼ cup goat cheese, crumbled
- ¼ cup dried cranberries
- ½ cup balsamic vinaigrette
Directions:
- Over low-medium heat, combine pecans and maple syrup in a nonstick skillet. Bring to a gentle simmer and stir occasionally until the maple syrup has reduced and thickened, about 5 minutes.
- Pour the mixture onto a parchment lined baking sheet and spread out in an even layer. Allow to cool and harden.
- In a large salad bowl, combine spring mix greens, pear, goat cheese, and dried cranberries. Add vinaigrette and toss to combine. Top with about a cup of the maple candied pecans and enjoy!
Difficulty: Easy • 2 Servings • Total Time: 30 Minutes
Ingredients:
- 1 7oz bag Fisher® Pecan Halves
- 1lb butternut squash, cubed
- 1lb brussels sprouts, halved
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- ¼ cup white wine vinegar
- 2 tablespoons maple syrup
- ½ cup olive oil
- ¼ cup pomegranate arils
Directions:
- Preheat oven to 425 degrees fahrenheit.
- Toss butternut squash and brussels sprouts in olive oil, salt, and pepper. Spread evenly onto a parchment lined baking sheet. Bake for 20 minutes.
- Remove sheet tray from the oven and add pecans. Give everything a mix and place back in the oven for another 5 minutes so that the pecans can toast.
- In a food processor, combine ½ cup of the toasted pecans, white wine vinegar, maple syrup, olive oil, salt, pepper, and ½ cup water. Process until smooth and creamy.
- Place roasted brussel sprouts and squash in a bowl with the remaining toasted pecans. Drizzle desired amount of pecan dressing over top. Top with pomegranate arils for brightness and enjoy this warming and hearty salad!
Difficulty: Easy • 2 Servings • Total Time: 30 Minutes
Ingredients:
- 1 10oz bag Fisher® Walnut Halves & Pieces
- ¾ cup honey
- 1 teaspoon cinnamon
- 1 teaspoon cayenne pepper
- Salt, to taste
- ⅓ cup apple cider vinegar
- ⅓ cup olive oil
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Salt and pepper, to taste
- 4 cups spring mix greens
- 1 apple, thinly sliced
- ¼ cup gorgonzola, crumbled
- ¼ cup bacon, cooked and chopped
Directions:
- Preheat oven to 300 degrees fahrenheit.
- Combine walnuts, ¾ cup honey, cinnamon, cayenne, and salt in a bowl. Mix well so that walnuts are evenly coated.
- Spread out walnuts on a parchment lined baking sheet. Bake for 20 minutes, mixing halfway through. Watch to ensure the nuts do not burn. Remove from oven and allow to cool.
- In a mason jar, combine apple cider vinegar, olive oil, 1 teaspoon honey, dijon mustard, salt, and pepper. Add the lid and shake the jar until the dressing smooth.
- Time to assemble the salad – in a large bowl, add greens, apple, gorgonzola, bacon, and about a cup of the hot honey spiced walnuts. Drizzle with vinaigrette and toss. Enjoy immediately.
Difficulty: Easy • 2 Servings • Total Time: 15 Minutes
Ingredients:
- 1 7oz bag Fisher® Walnut Halves & Pieces
- 3 tablespoons taco seasoning, store bought or homemade
- 4 cups romaine lettuce, chopped
- ½ cup cherry tomatoes, halved
- ½ cup black beans
- ½ cup corn
- 1 avocado, cubed
- 2 tablespoons sour cream
- Juice of 1 lime
- 1 jalapeno, sliced (optional)
- ½ cup tortilla strips (optional)
Directions:
- Submerge walnuts in water and soak for 1 hour. Drain.
- Add the soaked walnuts to a food processor and process to a crumble (think ground meat consistency).
- Add the ground walnuts to a skillet with taco seasoning and cook over medium heat, stirring often, for about 5 minutes.
- For the taco salad, add romaine lettuce, ground walnuts, tomatoes, beans, corn, avocado, sour cream, lime juice, jalapeno, and tortilla strips to a large bowl. Toss to combine. As you toss, the juices from the tomatoes, sour cream, and lime juice will form a dressing. Serve and enjoy!
Difficulty: Easy • 2 Servings • Total Time: 30 Minutes
Ingredients:
- 1 cup Fisher® Pecan Halves
- 2 chicken breasts
- ½ cup bread crumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 eggs, beaten
- 4 cups kale, chopped
- 1 cup croutons
- ½ cup parmesan cheese, grated
- ½ cup caesar dressing
- Juice of ½ lemon, optional
Directions:
- Preheat oven to 400 degrees fahrenheit.
- Pound or slice chicken breasts to an even thickness.
- To a food processor, add the pecans, bread crumbs, salt, and pepper. Pulse until a fine crumb forms.
- Dip the chicken breasts into the beaten egg and coat both sides with the pecan mixture. Place the chicken on a parchment lined baking sheet and bake until cooked through with an internal temperature of 165 degrees fahrenheit, about 15-20 minutes.
- Allow the chicken to cool as you assemble the salad: to a large bowl, add the chopped kale and caesar dressing. Massage the dressing into the kale with clean hands. Add the croutons and parmesan and toss to combine.
- Slice the chicken into bite sized pieces and add to the salad. Top with some lemon juice or additional dressing and enjoy!
!function(f,b,e,v,n,t,s) {if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)}; if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)}(window,document,'script', 'https://connect.facebook.net/en_US/fbevents.js');
fbq('init', 1856301868018746 ); fbq('track', 'PageView' , {} ,{eventID: guid()});