Hunter’s Salad with Raspberry Vinaigrette and Candied Pecans

Kitchen Tested
  • Yield 6 servings
  • Prep 20 mins
  • Cook 30 mins

Candied pecans add crackle and crunch to a fall/winter salad.

This recipe is a favorite salad during the fall and winter months when the Lake Austin Spa Resort’s gardens are burgeoning with a variety of salad greens and the pecans are falling from the trees.


Hunter's Salad
2 tablespoons extra virgin olive oil
2 teaspoons raspberry vinegar
1 1/2 teaspoons frozen raspberry juice concentrate or cranberry-raspberry juice concentrate
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper to taste
9 cups mixed field greens
6 tablespoons crumbled feta cheese
3/4 cup finely slivered red onion
2/3 cup candied pecans (recipe below)
Candied Pecans
2 teaspoons egg white
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces
Nonstick cooking spray


  1. Combine olive oil, vinegar, juice concentrate, Dijon mustard, salt and pepper in a bowl. Whisk vigorously until well mixed. Combine greens, cheese, onion and pecans in a serving bowl. Pour dressing over and toss to coat the greens. Serve immediately.
  2. For the Candied Pecans, whisk egg whites, sugar, cinnamon and cayenne pepper in a bowl until slightly frothy. Add pecans and toss to coat well. Spray a baking sheet lightly with nonstick cooking spray. Spread pecans in a single layer on the baking sheet. Bake at 275F for 30 minutes, turning the pecans every 10 minutes.
  3. Remove from the oven and cool completely. Crumble the mixture into separate pieces. Use 2/3 cup of the pecans in the salad. Store the remaining pecans in an airtight container in the refrigerator.

Recipe by Chef Terry Conlan



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