Strawberry Gorgonzola Salad with Sweet and Spicy Pecans
A symphony of flavors – sweet strawberries, tangy gorgonzola cheese, sweet and spicy pecans all topped with a balsamic vinaigrette – this is the salad you will be asked to make again and again. The real secret is just how easy it is!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
For the Pecans
- 3 c (12 oz.) Pecan Halves
- 1 egg white, room temperature
- 3/4 c Brown Sugar, packed – either light or dark is fine
- 2 t Kosher Salt
- 1 t Ground Cumin
- 1 t Ground Cayenne Pepper
- 1 t Ground Cinnamon
For the Salad
- 1 Head leaf lettuce or Romaine Heart
- 1 pt Fresh Strawberries, sliced
- 3–4 oz. Gorgonzola Cheese
For the Dressing
- 1 1/2 t Dijon Mustard
- 1 1/2 t Granulated Sugar
- 1/4 t salt
- 1/4 t Black Pepper
- 1/4 c Balsamic Vinegar
- 1/4 c Extra Virgin Olive Oil
Instructions
Prepare the Pecans
- Preheat oven to 300F. Line a large baking sheet with parchment paper, or cooking spray.
- In a medium bowl, whisk the egg white until it is very frothy. Add the pecans, and stir with a silicone spatula until all are coated.
- Mix together the brown sugar, salt, cumin, cayenne and cinnamon. Pour over the pecans and stir until all of the mixture is coating the nuts. Pour nuts onto the prepared baking sheet in a single layer. Bake 30-35 minutes until toasty. Cool on baking sheet, stirring occasionally as they cool so they do not stick together.
Prepare the Salad
- Chop the lettuce. Slice the Berries. Cube the cheese. Arrange in a bowl or on individual plates. Top with toasted pecans (about 3/4-1 cup total).
Make the Dressing
- In a dressing container or jar with a lid, add the mustard, sugar, salt, pepper and vinegar. Shake to mix. Add the oil, shake to emulsify. Pour 1/3 – 1/2 of the dressing over the salad, passing the rest at the table.
Notes
Recipe makes many more pecans than you will need. Store remainder in an airtight container for salads or snacking. The nuts are also fantastic on ice cream.
