Toasted Pecan & Cranberry Salad
Side salads can often be a little overlooked when planning for guests, but when done right they make a great accompaniment to any meal. This side salad is really quick to whip up, but still delivers on great flavour. By toasting the pecans lightly, their flavour is enhanced and they really are the standout in this dish. The dressing is a little tart yet compliments the sweetness of the cranberries well.
Serves: 4 people (as a side)
Prep time: 10 mins
Cook time: 7 mins
Ingredients:
Salad
60g pecans
5 cups mixed salad greens (spinach, rocket, lettuce)
2 tbsp dried cranberries
60g feta
Dressing
2 teaspoons balsamic vinegar
1 teaspoon apple cider vinegar
1 tbsp pure maple syrup
2 teaspoons extra virgin olive oil
½ tsp dijon mustard
salt to taste
Method:
In a small fry pan on medium heat toast the pecans for 5 - 7 minutes and set aside
In a bowl, whisk together all dressing ingredients until well combined. Toss through mixed greens and ensure well coated.
Add in pecans and cranberries and mix through.
Serve immediately with crumbled feta on top.
Pecans contain moderate amounts of FODMAPs including fructans and oligosaccharides in serving sizes of 100g or more. This salad only uses a small amount of pecans as they really provide a great flavour that you don’t want to miss out on. If you’re looking to add additional nuts or swap out the pecans, walnuts work great in this dish for a slightly milder flavour. Or if you’d like to go nut free altogether, swap the nuts for some pepita seeds which are low FODMAP at 2 tablespoons per serving.