Makes approximately 6 servings.

Ingredients

1 head green leaf lettuce, or 1 small box baby greens mix
2 green onions, thinly sliced, 
2 Bosc pears, thinly sliced
1 avocado, cut into small cubes
feta cheese (optional) 

Dressing 
⅓ cup avocado oil 
3 tablespoons red wine vinegar 
1 ½ teaspoons maple syrup 
1 ½ teaspoons Dijon mustard 
1 clove garlic, minced
½ teaspoon sea salt
2 pinches of black pepper 

Candied Pecans
1 cup pecans
3 tablespoons coconut oil
3 tablespoons maple syrup
pinch of sea salt 

Directions 
In a skillet on medium-low heat add pecans, coconut oil and maple syrup. Toss to coat. Roast for about 5 minutes until slightly roasted. Keep your eyes on the pecans because they can burn very quickly. Remove from pan and let cool. 

Wash, dry/spin, tear lettuce into bite size pieces. Add in onion, pear, 1/2 cup pecans and feta. The remaining pecans are for snacking purposes 🙂

Combine all dressing ingredients in a jar and gently shake. Store in fridge until ready to use. 

Before serving, add avocado and dressing to the salad. Gently toss until everything is well coated.

Enjoy!