- 1 cup pecan halves
- 2 Tablespoons maple syrup
- 4 cups shredded purple cabbage
- 1 green pear, sliced
- 1 Tablespoon safflower oil
- 1 Tablespoon red wine vinegar
- 2 Tablespoons pomegranate molasses
- Toast pecans in a 350° oven for 5 minutes or until crisp. Remove and promptly drizzle with maple syrup. Let cool.
- Combine Salad ingredients in a large bowl.
- Whisk Dressing ingredients together and pour over salad mixture. Toss well and serve with candied pecans. Enjoy!