Artisan Green Salad with Spiced Pecans, Sun-Dried Cranberries & Goat Cheese
Local chef Josh Jones of Fresh Kitchen shares his go-to urban garden salad.
Ingredients
Spiced pecans
- 1 egg white (or sub 1 tbsp canned garbanzo bean liquid for a vegan version)
- 2-3 cups pecan halves
- 1 tsp paprika
- 1 tsp garlic powder
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 tsp brown sugar
Garden Salad & Dressing
- 2 handfuls of fresh greens
- 5-6 basil leaves, rolled and sliced into ribbons
- 1 cup cherry tomatoes
- handful sun-dried cranberries
- 1/4 log fresh goat cheese torn into bite-sized chunks
- 1 tbsp olive oil
- 1 lemon, juiced
- salt & pepper
Instructions
Spiced Pecans
- Preheat your oven to 350°F.
- In a medium bowl, whisk the egg white (or garbanzo liquid) until soft peaks form.
- Add the pecans and mix to coat evenly.
- Sprinkle in the remaining ingredients and toss well to coat.
- Spread pecans on a parchment-lined baking sheet and bake for 10–15 minutes, turning halfway through.
- Allow to cool completely before adding to the salad.
Garden Salad & Dressing
- In a large bowl, combine the greens, basil, tomatoes, cranberries, and goat cheese.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper.
- Toss until coated.