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Pastor Phil’s Fall Harvest Salad

We make salad for 160+ and Cathy, our salad chef, mixes the café salads in a bus tub (think Tupperware on steroids) so this is a guess as to what I would use if I were making salad for six.

  • 16 oz Mixed baby field greens – fancy name for baby weeds
  • 1 10 oz can shoestring cut beets - drained
  • 1 small package cherry tomatoes – cut tomatoes in half
  • 1 small package Oceanspray® Cranraisins
  • 1 small red onion – cut in thin strips
  • 4 oz goat cheese – cut into small cubes
  • 8 oz candied pecans – recipe below (8 oz is probably more than you need but if you are like the café cooking crew at least half will never make it to the salad)
  • Paul Newman’s® Light Raspberry Walnut Vinaigrette

Combine ingredients, toss with salad dressing and serve!

Candied pecans

    • 8 oz shelled pecans
    • ½ stick butter
    • ¼ cup brown sugar
    • ¼ cup water
  • Melt butter in sauté pan over medium heat
  • Mix in brown sugar until smooth
  • Add water and mix well
  • Add pecans and toss to coat
  • Increase heat and cook until water evaporates stirring occasionally
  • Remove pecans from pan with slotted spoon and spread on a non-stick cooking sheet or on a cookie sheet with parchment paper. (spread evenly otherwise pecans will stick to each other)
  • Sprinkle lightly with kosher salt – add your favorite pepper mixture for a spicy pecan
  • Bake in a 250ºoven until pecans are dry.