How to Make Hazelnut Blue Pecan Salad - A Step-by-Step Guide

Looking to add a burst of flavor and crunch to your salad repertoire? Look no further than the delectable Hazelnut Blue Pecan Salad. This refreshing and mouthwatering salad features a delightful combination of fresh greens, tangy blue cheese, and crunchy pecans and hazelnuts, all dressed in a zesty vinaigrette. Whether you're looking for a light lunch or a flavorful side dish, this salad is sure to impress your taste buds and leave you craving for more.

The star of this salad is its u...

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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

Information

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

  • Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
  • 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.
  • Nutrition

    1031 cal.

    • Total Fat: 95g
    • Saturated Fat: 15g
    • Cholesterol: 45mg
    • Sodium: 754mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 11g
    • Total Sugars: 23g
    • Protein: 22g
    • Vitamin C: 7mg
    • Calcium: 382mg
    • Iron: 4mg
    • Potassium: 650mg