Pecan Fruit Salad Recipes

SPICED HONEY FRUIT SALAD WITH PECANS

Spiced Honey Fruit Salad with Pecans image

Provided by Trisha Yearwood

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

Nonstick cooking spray, for the parchment
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1 large egg white
1 cup pecans
1 habanero pepper
1/4 cup honey
1/4 cup orange juice
1/8 teaspoon ground cinnamon
2 cups cubed cantaloupe
1 1/2 cups grapes
3 kiwis, peeled and cut into 1-inch pieces
1 apple, cut into 1-inch pieces

Steps:

For the spicy roasted pecans: Preheat the oven to 300 degrees F. Line a baking sheet with parchment and coat with cooking spray.
In a small bowl, combine the sugar, cinnamon, salt, cayenne, ginger and egg white. Whisk until foamy. Fold in the pecans until fully incorporated.
Transfer the pecans to the prepared baking sheet in an even layer. Bake until fragrant, about 20 minutes. Let cool.
For the fruit salad: Cut a slit into the habanero. Combine the honey and orange juice in a small saucepot and add the habanero and cinnamon. Heat until just simmering, about 40 seconds. Let stand for 10 minutes, then remove the habanero.
To serve: Toss the cantaloupe, grapes, kiwis and apples with the honey syrup, then coarsely crumble the pecans on top.

STRAWBERRY & PECAN SALAD

Strawberry & Pecan Salad image

It is always a crowd-pleaser when I bring it to a potluck at school...I never have to bring leftover home.-Sharon Meyer, Fulton, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/3 cup canola oil
1/4 cup plus 3 tablespoons sugar, divided
2 tablespoons white vinegar
2 tablespoons grated onion
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/2 cup pecan halves
2 heads leaf lettuce, torn
1 cup sliced fresh strawberries
1/2 cup shredded Monterey Jack cheese
1/3 cup sunflower kernels

Steps:

In a small bowl, whisk the oil, 1/4 cup sugar, vinegar, onion, mustard and salt until sugar is completely dissolved; set aside. , Place pecans in a small heavy skillet. Cook over medium heat for 1-2 minutes until nuts are toasted. Sprinkle with remaining sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool. Break apart., In a large serving bowl, combine the lettuce, strawberries, cheese, sunflower kernels and sugared pecans. Drizzle with vinaigrette; toss to coat.

Nutrition Facts : Calories 247 calories, Fat 19g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 149mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 4g protein.

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