Hunter’s Salad with Raspberry Vinaigrette and Candied Pecans

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 30 mins

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

Nutritional Info *per serving

  • Glycemic Load 0.95
  • Calories 280
  • Fat 27g
  • Saturated Fat 4g
  • Polyunsaturated Fat 6g
  • Monounsaturated Fat 15g
  • Cholesterol 10mg
  • Sodium 320mg
  • Potassium 260mg
  • Carbohydrate 10g
  • Fiber 4g
  • Sugars 5g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 6%