Sugar Glazed Pecans - In a large frying pan add pecans, sugar or sugar alternative, cinnamon, hot pepper flakes and salt and cook over medium heat until the sugar is all melted and pecans are crispy. Stir gently and frequently and watch them closely so they do not burn. Place sugared cinnamon pecan on parchment paper to cool and rinse your spoon and pan immediately as this forms a candy at this stage.
Cranberry Dressing - in a blender add cranberries, orange, sugar or sugar alternative, red wine vinegar, salt grated onion and olive oil and blend until smooth. Set aside.
Assemble the Dried Cranberry Sugar Glazed Pecan Holiday Salad - Place washed greens into a large salad bowl and garnish with dried cranberries, carrots, radish, alfalfa sprouts, crumbled blue and sugar glazed pecans. Dress with cranberry dressing. You can also set up as a salad bar with the greens in a large bowl and all of the topping in separate bowls and let everyone help themselves. Enjoy!
You can make your salad dressings up to 3 days in advance and make your salad up to 24 hours in advance. However, keep the candied pecans and blue cheese on the side and your dressings on the side until ready to serve.