Fall salad with crispy quinoa, candied pecans and balsamic honey dressing

Spread plain cooked quinoa on a baking sheet and bake at 350 degrees about 30 minutes, stirring every 10 minutes or so, until crispy.

In a saucepan, bring brown sugar and a little water to a boil until the sugar dissolves.

Add the pecan halves and cook, coating them in the melted sugar, three to four minutes on low to medium-low heat; too high burns the sugar.

Turn onto a parchment-lined baking sheet and fan into a single layer quickly before they stick.

While the nuts are still hot, sprinkle with a pinch of salt and a pinch of cayenne so they adhere.

Finely chop the shallot into a mason jar; add Dijon mustard, honey, balsamic vinegar, olive oil, freshly ground pepper and a good pinch of salt.

Put the lid on and shake well until thick.

If too thick, add about a tablespoon of water rather than more oil for a pourable dressing.

Halve the pomegranate, hold it cut side down over your hand low into a big bowl, and whack it with a heavy wooden spoon to release the seeds.

Cut the apple off the core on all four sides, slice thinly and fan.

Build the salad on the greens with the apple, crispy quinoa, dried cranberries, pomegranate seeds and the candied pecans broken over the top.

Serve the dressing on the side so the salad does not go soggy.