Green Beans with Citrus, Pecans and Maple Vinaigrette
Prep time
Cook time
Total time
Serves: 6-8 servings
  • 2 pounds green beans, trimmed
  • Salt and pepper
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • 2 oranges, sectioned
  • ¾ cup chopped toasted pecans
  • Fresh cranberries or red grapes for garnish (optional)
  • Toasted Panko crumbs (optional)
  1. Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes, drain. Plunge into ice water to stop the cooking process, drain.
  2. While green beans are cooking, whisk together olive oil, red wine vinegar, Dijon mustard and maple syrup in a large bowl. Add salt and pepper to taste.
  3. Add the green beans and orange segments, toss to combine.
  4. Sprinkle with chopped toasted pecans just before serving.
  5. Garnish with fresh cranberries or red grapes if desired.
I like to add a little extra crunch to this salad with the addition of toasted panko crumbs (optional). To toast panko crumbs add desired amount to a small frying pan over medium heat, stirring frequently until panko turns golden brown. Sprinkle over salad just before serving.
Recipe by Simple Healthy Kitchen at