Go Back
–+ servings
Honey roasted pecans in a jar
Print Recipe

Honey Roasted Pecans + Persimmon & Feta Salad

Honey glazed pecans are not only great for snacking or as gifts but they also make a great addition to salads. Like this Persimmon & Feta salad with a lemon-y dressing! The salad serves 4 people.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 1 cup pecans
Calories: 827kcal
Author: Yummy Addiction

Ingredients

For the nuts:

  • 1 cup pecans
  • 2 tablespoons honey
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt

For the persimmon salad:

  • 2 Fuyu persimmons or 1 Hachiya
  • 4 oz. (115g) baby spinach
  • 1/2 head romaine lettuce
  • salt and pepper , to taste
  • 6 oz. (170g) feta cheese
  • 1 cup honey roasted pecans

For the salad dressing:

  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely chopped shallot
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon sugar
  • 1/4 cup extra-virgin olive oil

Instructions

The pecans.

  • Preheat the oven to 350F (175C). Line a baking sheet with parchment paper. Microwave the honey for half a minute until it is more fluid. In a bowl, combine the honey with pecans and toss to coat.
  • Arrange the honeyed pecans on a baking sheet in a single layer. I used spatula for this. Don’t overcrowd leaving some space between the nuts.
  • Bake for 5 minutes. Remove from the oven, stir, and rearrange in a single layer. Bake for 5 minutes more, then once again remove, stir, and rearrange. Now bake for the last 5 minutes. Watch close so they don’t burn.
  • When done, remove from the oven and let sit for 1-2 minutes. Sprinkle with the sugar and salt and let cool for 30 minutes. Enjoy!

The salad dressing.

  • The salad dressing. In a small bowl, combine the vinegar, lemon juice, shallot, salt, and sugar. Add the olive oil little by little whisking constantly.

The salad.

  • Trim persimmon tops and ends, peel, and cut into thin slices. Coarsely tear the lettuce and put together with spinach in a salad bowl.
  • Pour the dressing over and toss to coat. Add the salt to taste. Arrange the persimmon slices and crumble the feta over the top. Finally, add the pecans and some black pepper. Enjoy!

Notes

The persimmon salad recipe adapted from Taming the Feast– Ben Ford's Field Guide to Adventurous Cooking by Ben Ford

Nutrition

Calories: 827kcal | Carbohydrates: 52.5g | Protein: 9.2g | Fat: 71.3g | Sodium: 478.8mg | Sugar: 42.6g | Vitamin C: 1.7mg