Salad Greens with Spiced Pecans

Salad Greens with Spiced Pecans
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

The pecans, which are a source of heart-healthy fat, are the star of this salad. You might want to make a double batch because they make a great snack too. If you don’t like goat cheese, you can substitute blue cheese in this recipe.

  • Prep time
    10 min
  • Cook time
    7 min
  • Servings
    4 Servings
  • Serving size
    about 1 3/4 cups
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    about 1 3/4 cups
  • Amount per serving Calories 170

  • Total Fat 13g
    • Saturated Fat 2g
    • Trans Fat 0g
  • Cholesterol 13mg
  • Sodium 160mg
  • Total Carbohydrate 11g
    • Dietary Fiber 2g
    • Total Sugars 6g
  • Protein 3g
  • Potassium 270mg
  • Phosphorus 70mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Carbohydrate, 2 1/2 Fat



  • pecan halves
    1/2 cup
  • margarine (trans-fat-free)
    2 tsp
  • low-calorie brown sugar substitute
    1 tbsp
  • water
    1 tbsp
  • cumin
    1/4 tsp
  • ground cinnamon
    1/4 tsp
  • Pinch of cayenne pepper (optional)
  • spring mix or baby spinach
    1 (10-oz) bag
  • goat cheese (crumbled)
    2 oz
  • light Raspberry Walnut Vinaigrette salad dressing ((such as Ken’s Steak House))
    4 tbsp


  1. To prepare pecans: Heat the pecans in a dry skillet over medium heat. Stir frequently, until they begin to toast, about 4 minutes. Add the margarine and cook, stirring, until the nuts begin to darken, about 1 minute. Add Splenda brown sugar blend, water, cumin, cinnamon and cayenne pepper. Stir until the sauce thickens and the nuts are glazed, about 1-2 minutes.

  2. Remove from heat and place pecans on waxed paper. Separate pecans with a fork and let cool.

  3. In a salad bowl mix together lettuce, goat cheese and pecans. Add dressing and toss to coat.