pear salad with sweet & spicy pecans + creamy pecan dressing

Ingredients

• 15 c. pre-washed spring mix greens
• 1/2 pound fresh french green beans (haricot verts)
• 3 bosc pears
• 1/2 sweet onion (not yellow)
• 1/2 pound (1/2 16 oz. block) extra firm tofu
• 1/3 coconut bacon (optional--see recipe link below)
• 1/3 c. craisins (dried cranberries)
for sweet pecans
• 1 c. pecans
• 2 TBS. agave | pure maple syrup or honey will also work
• 1 TBS. coconut sugar | sucanat or unrefined sugar will also work
• 1/4 tsp. salt
• few dashes of hot pepper sauce (such as Tabasco)
for creamy pecan dressing
• 1/2 c. agave | pure maple syrup or honey will also work
• 1/2 c. raw apple cider vinegar
• 2 TBS. cold-pressed flax seed oil | or olive oil or water
• 3/4 c. pecans
• 1/2 c. water
• 1 tsp. salt
• 1 tsp. freshly cracked pepper
• dash of red pepper sauce (such as Tabasco)

Instructions

1. This salad combines sweet & savory, with just a hint of spice. Don't be afraid to use the red pepper sauce--it's just a small amount & adds a subtle kick.
2. Start with making your candied pecans, as you'll want to give them time to cool.
for the candied pecans

3. Preheat oven to 350F.
4. Line a baking sheet with parchment paper (otherwise you'll have to clean up a stick mess--the parchment paper makes clean up easier & prevents pecans from sticking to pan).
5. Combine all ingredients for the pecan. Mix.
6. Bake for 5 minutes. Stir half way through.
7. Remove from oven & allow to cool (about 5 minutes).

for the coconut "bacon"
8. I used Gena's recipe though I added a bit more sweetener (2 TBS. rather than 1 1/2) & 1/2 tsp. liquid smoke. I also didn't follow baking instructions & set the temp at 350, rather than 325, so the end product was more cooked (nearly burnt, if I would have left it in the oven any longer) than Gena's.

9. Trim ends of green beans & blanch, if desired. I ate mine raw, but I think many people would prefer theirs blanched (boiled for 1-2 minutes, then quickly submerged in cold water to stop cooking process).
10. Thinly slice onion into half moons. Likewise, halve pears, discard seeds & thinly slice.
11. For the tofu: gently squeeze out any water. Wrap in a paper towel to soak up any excess water. Crumble with hands & set aside.
For the dressing:
12. Blend all ingredients on high in blender until smooth (1-2 cycles on the dressing setting if using a Blendtec). Refrigerate & use dressing within 7 days.
To assemble:
13. Layer: spring mix, pears, onion, crumbled tofu, cranberries, pecans, & finally coconut bacon (if using). Toss gently. Serve with creamy pecan dressing.

This recipe is property of Janae Wise & is protected under copyright. Do not copy or use on a personal or professional blog, website, book, or ebook. If you\'d like to share with others, please link to the recipe on my site. Thank you!