Cranberry pecan salad is a classic fall favorite that combines the tartness of cranberries with the nutty richness of pecans. Fresh spinach provides a perfect base for the salad. Toss the spinach with a simple vinaigrette of olive oil, balsamic vinegar and honey. Add dried cranberries, toasted pecans, crumbled feta or goat cheese and diced pear or apple for extra crunch and sweetness. The blend of flavors and textures make this a perfect light lunch or side salad for Thanksgiving.
Pecan pie bars are an easy twist on the traditional Southern pie. Press a sweet crust made of flour, sugar, butter and chopped pecans into a pan and bake until lightly browned. Pour a gooey filling made of corn syrup, sugar, eggs and butter over the crust. Top with more chopped pecans before baking and cooling. The pecan bars have the classic sweetness of pecan pie in a handheld bar cookie form. They are perfect for potlucks, parties or packing in lunches.
Cranberry orange scones combine the bright tartness of cranberries with the citrus zest of orange. Mix flour, baking powder, sugar, salt and cold butter to form a crumbly dough. Gently fold in dried cranberries, orange zest and juice. Pat the dough into a circle, cut into wedges and bake until the scones are lightly browned. Brush with orange glaze or icing for extra sweetness and citrus flavor. The cranberry orange scones are a perfect treat for breakfast, brunch or an afternoon snack.
Pecan crusted chicken tenders give chicken tenders a crunchy nutty coating. Pound chicken breast halves to an even thickness, then cut into strips. Coat the strips in flour, then dip in a mixture of egg and milk or buttermilk. Finally, dredge the strips in a mixture of panko bread crumbs, chopped pecans, parsley, salt and pepper. Pan-fry the pecan crusted chicken tenders in oil until the chicken is cooked through and the coating is crispy and browned. The pecan coating adds lots of nutty flavor and crunch to classic chicken tenders. Serve them with your favorite dipping sauce.
Cranberry apple chutney combines the tartness of cranberries and apples with warm spices like cinnamon, ginger and cloves. Simmer cranberries, apples, sugar, vinegar and spices until the mixture thickens. The chutney is delicious served as a condiment for meats like turkey, ham or duck. It also pairs well with strong cheeses. Use the cranberry apple chutney to make a quick glaze or sauce for pork chops or salmon by blending in a bit of the cooking liquid. The chutney keeps for several weeks refrigerated and also makes a great gift.