Maple candied pecans + an autumnal salad

We went to see the new James Bond movie last night, and so naturally today I’ve had the theme song on repeat… (I went from hating it to being absolutely obsessed within about 4 replays, so if you’re not convinced after attempts 1-3, push through it!). The song makes me want to lurk around in dark corridors and spy on people and harbour deep dark secrets and wear backless gowns…
Instead I’m sitting here with my Christmas mug (yep that’s happening) and a purring Porgy, and trying to distinguish between near-identical pictures of salad.

maple candied pecans

(It’s got to be said: there’s something distinctly un-James Bond about salad.)

maple candied pecans

I’ve been staring blankly at my screen for about five minutes, trying to come up with a sort of James Bond-related way of describing these maple candied pecans. And I’m out. Not one idea, beyond ‘they’re dangerously delicious,’ and that’s just too poor an attempt to officially use. So I’ll just cut to the chase: these are magnificent, and highly highly addictive. I believe the exact words Pieter used to describe them were ‘little nuggets of gold’ – high praise indeed! If you’re Canadian then you’ve likely eaten/made these before – because maple syrup – and this is all just old news. But if you’re not, then you’ve got to give them a go!

maple candied pecans

This salad is what I refer to as my ‘Canadian salad’. I believe some Canadian pals and I made this exact dish about five years ago on exchange, when we agreed to host a ‘Canadian dinner’ for a bunch of international students. What could possibly be more Canadian than maple syrup not only in the dressing but in the salad itself??! Perhaps a dessert of maple syrup on snow – that’s exactly what it sounds like – but that would have been inappropriate and likely unhygienic. Plus I think that our dinner was somewhere in spring, so this salad had to suffice.

And though it’s a humble little salad, and not very James Bond, it’s glorious. So embrace your inner Canuck and whip up this beauty!

Happy Monday friends!! xx

Maple candied pecans + an autumnal salad

Total Time: 10 minutes

Yield: 4 portions

Maple candied pecans + an autumnal salad


For the maple candied pecans
1 cup pecans
1 tsp Dijon mustard
2 1/2 tbsp (about 40 ml) maple syrup
pinch of salt
For the dressing
1 tsp Dijon mustard
3 tbsp olive oil
1.5 tbsp balsamic vinegar (white if you can find it! otherwise regular is also delicious)
2 tbsp maple syrup
pinch of salt & black pepper
For the salad
soft goat cheese, crumbled
2 pears, thinly sliced


For the pecans
1. Preheat the oven to 250c/480f.
2. Mix the maple syrup, mustard and salt together in a medium-sized bowl. Add in the pecans and toss well to coat.
3. Spread the pecans evenly on a lined baking sheet.
4. Bake for about 4-5 minutes, or until the maple syrup starts to bubble in the oven and the pecans become slightly darker in colour. Don't walk away, because these will burn veeeeeryy quickly. (I know from experience!)
5. Remove from the oven and let cool. Then roughly chop and use as you please!
For the dressing
1. Whisk all ingredients together and set aside.
For the salad
1. Assemble in whatever way your heart desires, and enjoy!


I've indicated that this yields 4 portions, but that's really only based on the amount of pear and dressing. You'll get more than 4 portions of the pecans, unless you really go to town!


    • sophie says

      HAH! I’m going for a feeling of abundance, although it is definitely detrimental to the actual eating process 😛
      Thank YOU for the compliment!! Glad you are liking it and that the plug-in is being used!!

  1. says

    This looks so light, delicious, and absolutely perfect for the holidays (or anytime!). I could eat this every day. Love it :)

    • sophie says

      Thanks Karrie! It’s been so long since I celebrated Thanksgiving in Canada, but I do think we used to make something a lot like this every year! Perhaps substituting apple in, or candied walnuts?


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