Hazelnut Blue Pecan Salad

4.9
(8)

Here's a light salad with big flavor that pairs perfectly with steak or seafood.

2
2
Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 1 egg white

  • ¼ cup light brown sugar

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon salt

  • 2 cups coarsely chopped pecans

  • 4 cups arugula

  • ½ cup crumbled Gorgonzola cheese

  • 2 teaspoons hazelnut oil

Directions

  1. Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

  2. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.

  3. Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.

  4. Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.

Cook's Note:

You can use baby mixed greens instead of arugula, if you prefer.

Nutrition Facts (per serving)

1031 Calories
95g Fat
35g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 1031
% Daily Value *
Total Fat 95g 122%
Saturated Fat 15g 73%
Cholesterol 45mg 15%
Sodium 754mg 33%
Total Carbohydrate 35g 13%
Dietary Fiber 11g 40%
Total Sugars 23g
Protein 22g
Vitamin C 7mg 37%
Calcium 382mg 29%
Iron 4mg 19%
Potassium 650mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love