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Hazelnut Blue Pecan Salad

Hazelnut Blue Pecan Salad

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    45 m
betsyjane

betsyjane

Here's a light salad with big flavor that pairs perfectly with steak or seafood.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1031 kcal
  • 52%
  • Fat:
  • 95.3 g
  • 147%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  1. Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

betsyjane
11

betsyjane

1/20/2009

This is my first recipe submission, so I wanted to add a couple of comments. First, my original recipe uses baby arugula, which gives it even more flavor. Since it is hard to find in some stores, I used mixed greens. Also, the recipe makes enough pecans for several salads. I might put a 1/4 to 1/3 cup as a topper on each salad.

LilSnoo
3

LilSnoo

2/17/2013

Overall a tasty salad. With my first bite, I kind of missed the acidity and thought I'd like it more with the addition of vinegar or lemon juice. The more I ate it, the more I liked it as is. I took the recipe submitter's advice and made it with arugula, since it is readily available in my local grocery store. The salty gorgonzola compliments the sweet pecans and peppery arugula perfectly. I liked how the pecans were toasted with the egg white mixture. They turn out really crunchy. Next time I will add a bit more cayenne since I couldn't really taste any spicyness. For optimum flavor, make sure you get a piece of pecan and some gorgonzola in each bite!

TMAYDER
1

TMAYDER

5/8/2013

This salad is so simple yet delicious! I was afraid my husband wouldn't like it because he usually doesn't like this type of cheese, but he loved it as much as I did. I have made this with spring mix of lettuce. I have not been able to find hazlenut oil yet. A good quality of olive oil and balsamic vinegar lightly drizzled over top works well too.

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