Thursday, July 14, 2011

Antioxidant Orchard Salad

I love candied pecans! This version is healthier and super tasty.
Ingredients: (these are approximate amounts, so adjust ratios to your own taste)
1/2 cup pecans
1-2 tsp. agave nectar
pinch of salt

12 oz mixed baby greens          
1 cup grapes, halved
1/2 cup celery, thinly sliced
1 cup English cucumber, diced
1/4-1/3 cup red onion, thinly sliced
1/2 cup dried cranberries
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1 heaping Tbsp. fresh mint leaves, chopped

3 Tbsp. pomegranate juice
3 Tbsp. lemon juice
3 Tbsp. balsamic vinegar (optional)
1/4 cup + 1 Tbsp. olive oil

For the agave-roasted walnuts: 
Toss pecans in agave and a pinch of salt. Bake at 300, turning to cook evenly, until the nuts caramelize (about 15 minutes)
For the dressing:
whisk together pomegranate juice, lemon juice, balsamic, and olive oil,
For the salad:
Combine all remaining ingredients and toss with dressing. Top with pecans.

No comments:

Post a Comment