The salad is actually just one of the parts that make up a traditional Santa Maria Barbeque (from the central coast of California). The meal, the way I was introduced to it via my neighbors, includes these 3 elements:

rubbed, grilled Tri Tip Roast (top sirloin beef), sliced thin
pinto beans simmered in beer, onions, peppers, spices
the salad which I'll explain below...

Salad broken into 3 steps=> 1) the nuts, 2) the dressing, 3) assemble the salad.

1) Pecans (The Nuts):

1/4 c sugar (for the soaking)
1 C water (for the soaking)
1 C pecan halves (raw pecans for baking, buy a big bag at costco/sams/bjs)
2 T sugar
1 T chili powder (American)
1/8 t ground cayenne

Stir the 1/4 C sugar into 1 C water till dissolved, add pecans and stir well, soaking for 10 minutes. (*adhere to this 10 minutes, as it effects cooking)

drain them and discard liquid.

combine 2 T sugar, chili powder, and cayanne. Add pecans and stir to coat well

place on a lightly greased baking sheet, single layer, bake at 320 for 15-20 minutes. (I use an ungreased, nonstick baking sheet) stir once in the middle of cooking (not necessary). set aside when done. can make the day before...

I scrape the nuts off onto a clean counter surface, and let them sit for a minute. You can sort through them by hand while they're still warm, separating the ones that are stuck together, because this is when they're easy to split apart.
I then let them cool completely and put in a plastic tub to keep in the fridge. They keep for months like that.

2) The Dressing:

1/2 C of balsomic vin. (Colavita brand works well, it’s what I always use)
3 T dijon must. (gray poupon, original dijon mustard)
3 T honey
2 garlic cloves minced
2 small shallots minced
1/4 t salt
1/4 t Pepper
1 Cup of olive oil.

wisk first 7 of these together, and gradually add olive oil - (use a small food processor to make this easy. it will mince the garlic and shallots, and emulsify the olive oil as you slowly add it to the processor)

3) Assemble the salad:
mixed greens (spring mix or spinach mixed with Romaine...)

dried cranberries, (ocean spray)

canned mandarin oranges, (1 can for a large salad, drain the syrup)

sweet red onion (sliced thin), (sliced very thin, I go light on this. For a big salad I might use 1/8^th of an onion),

crumbled fetta,

pecans (from above)

and dressing.

Best to assemble right before you eat it. Dressing only goes on right before serving, followed by pecans. Strawberries are great in the salad too.

Enjoy!

Jeff