Candied Pecan and Goat Cheese Salad with Spicy Roasted Strawberry Dressing
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This tasty salad pairs crunchy cardamom flavored pecans with soft, creamy goat cheese, juicy mangos and crisp, julienned carrots. Served with roasted strawberry and sriracha dressing it offers a delicious and nutritious option for those lazy summer days.
- Yield
- Serves 4
Ingredients
Candied Nuts
- 2 cup pecan halves
- 1 egg white, beaten
- 1/3 cup brown sugar
- 2 teaspoons cardamom
Salad
- 2 cups baby spinach, washed
- 2 large carrots, julienned
- 8 oz soft creamy goat cheese, broken up into small balls
- 2 mangos, cut into chunks
- 2 tablespoons hemp hearts
Dressing
- 10 strawberries
- 4 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 4 teaspoons Sriracha
- 4 teaspoons lime juice
- 2 teaspoons chia seeds
Instructions
- Pre-heat oven to 300F. In a medium bowl mix nuts with egg white, sugar, and cardamom. Evenly distribute pecans on a baking tray and cook for approx 8 minutes. Stir and break up nuts and c
- Halve strawberries and roast in oven for approx. 10 minutes. Allow to cool then place in a blender along with olive oil, vinegar, lime and sriracha seasoning, and blend until well combined. Dressing should be smooth and creamy. Add chia seeds and set aside.
- In a large bowl mix spinach, carrots, goat cheese, mango and candied pecans.
- Divide salad equally between 4 plates and add a sprinkling of hemp hearts. Serve with strawberry dressing.
