Go Back
+ servings
Print Recipe
No ratings yet

Green Beans with Citrus, Pecans and Maple Vinaigrette

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 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


  • 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.
  • 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.
  • Add the green beans and orange segments, toss to combine.
  • Sprinkle with chopped toasted pecans just before serving.
  • 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.