Recipe courtesy of Nadia G and Nadia G

Candied Pecan and Strawberry Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 Servings
Save Recipe

Ingredients

1 egg white

1/4 cup and a pinch brown sugar

1 cup whole raw pecans

4 tablespoons extra-virgin olive oil

4 tablespoons aged-white balsamic vinegar

Sea salt and freshly ground white pepper, to taste

6 cups loosely packed mesclun greens

2 cups strawberries, halved

Directions

  1. Preheat the oven to 300 degrees F.
  2. Line a baking sheet with parchment paper and set aside. In a big bowl, beat together the egg white and 1/4 cup brown sugar. Add the raw pecans and stir until the nuts are completely coated. Transfer the pecans onto a baking sheet in a single, even layer. Bake for 30 minutes.
  3. In a jar with a tight-fitting lid, combine the extra-virgin olive oil, white balsamic vinegar, pinch of brown sugar, sea salt, and white pepper, to taste. Cover the jar and shake vigorously for 30 seconds to emulsify.
  4. In a bowl, toss the mesclun greens, strawberries, and candied pecans with the vinaigrette.

Buttermilk Strawberry Skillet Cake with Strawberry Whipped Cream and Jerry's Sugared Pecans

Fruit Salad with Vanilla Dressing

Cream Cheese and Pecan Stuffed Berries

Blueberry and Toasted Pecan Salad