Pecan Romaine Salad
Toasted pecans are the star of this simple salad. Combined with goat cheese, pomegranate seeds and a balsamic fig vinaigrette, this salad will surely impress everyone at the table.
Ingredients
- 1 cup toasted pecan halves
- 1 bag of hearts of romaine lettuce, leaves separated
- 1/2 cup crumbled goat cheese
- 1/2 cup pomegranate seeds
- Balsamic fig vinaigrette, to taste
Instructions
- Toast pecans in a 350 degrees Fahrenheit oven for 10 minutes, or until golden brown.
- On individual salad plates, place a few leaves of romaine lettuce.
- Sprinkle leaves with goat cheese crumbles, toasted pecan halves and pomegranate seeds.
- Lightly dress with balsamic fig vinaigrette and serve.
Nutrition facts
Calories
330Fat
30 gSat Fat
5 gSodium
370 mgCarbs
14 gFiber
5 gProtein
6 gMeet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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