Notes
Toast the pecans in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until they are fragrant and lightly browned. Watch closely, as nuts can burn quickly once they begin to toast.
Use fresh, crisp greens for the best texture and overall balance. If the greens appear damp after washing, dry them thoroughly so the dressing adheres properly.
Start with less dressing than you think you need—you can always add more, but too much dressing can overwhelm the salad.
This salad is versatile and can be served with crusty bread, tucked into wraps, or enjoyed on its own as a light yet satisfying meal.
If making ahead, store the dressing separately and toss with the salad just before serving to maintain freshness and texture.
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