Christmas Salad with Orange Maple Vinaigrette

Candy the pecans. Set a small skillet over medium heat. Add pecans, maple syrup, salt, cinnamon, and cayenne (if using). Stir constantly for 3 to 5 minutes until the syrup thickens, coats the nuts, and most of it looks absorbed. You're aiming for glossy pecans that look more separate than soupy.

Pour pecans onto a plate or parchment to cool in a single layer. They crisp up as they cool, so don't panic if they feel a little sticky at first.

Make the vinaigrette. In a jar with a lid or a small bowl, combine orange juice, orange zest, apple cider vinegar, Dijon, maple syrup, salt, and pepper. Whisk or shake to combine. Slowly whisk in olive oil, or add it to the jar and shake hard until emulsified.

Taste and adjust. Want it sweeter? Add a little more maple. Want it sharper? Add a splash more vinegar. The Dijon helps it stay together longer, but separation is totally normal, so just shake again before serving.

Prep the salad ingredients. Wash and dry greens really well. Slice pears thin. If you're slicing early, toss pears with a teaspoon of orange juice or lemon juice to slow browning. Thinly slice the red onion.

Assemble. In a large bowl, add greens, romaine (if using), pears, red onion, dried cranberries, and feta. Add about 1/3 cup dressing and toss gently. Add more dressing as needed.

Finish and serve. Sprinkle candied pecans over the top right before serving so they stay crunchy. Taste one last time and hit it with a tiny pinch of salt if it needs the volume turned up.