- 8 cups spring Greens
- 1 cup roasted Sweet potato peeled and cubed
- 1 cup sliced cucumbers
- 1 sliced honey crisp apple
- ¼ cup thinly sliced red onion
- ½ cup pomegranate seeds
- 1 cup chopped pecans
- 3-4 tbsp maple syrup
Place chopped pecans and maple syrup in a nonstick pan over medium high heat. Stir pecans and maple syrup continuously for a few minutes as pecans toast up and maple syrup caramelizes. Should only take 3-5 minutes, you will smell a lovely toasted pecan smell. Remove from heat immediately onto a plate so they can cool and no longer continue to cook.
Assemble salad and top with pecans when you are ready to serve. Dress with Maple Mustard Dressing or Sweet Cranberry Pear Balsamic Vinegar ( Link)
Makes 4-6 Servings.
For more of my plant-based recipes check out my cookbook: Plantifully Lean Cook Book
Check out this recipe on my Youtube Channel: Easy Thanksgiving Sides