Hearts of Palm Salad with Honey Balsamic Vinaigrette
This fresh and flavorful hearts of palm salad is packed with crunchy pecans, roasted cherry tomatoes, creamy avocado, and a delicious honey balsamic vinaigrette. A perfect light meal or side dish!
Servings: 4
Ingredients
Honey Balsamic Vinaigrette
- 3 Tablespoons extra virgin olive oil
- 1 ½ Tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup for vegan option
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F. Toss cherry tomatoes with a drizzle of olive oil and a pinch of salt. Roast for 15-20 minutes until caramelized and slightly blistered. Set aside.
- In a small pan over medium heat, add pecans, maple syrup, sea salt, and cinnamon (if using). Stir frequently for about 3-4 minutes until the pecans are coated and slightly toasted. Transfer to parchment paper to cool.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until smooth.
- In a large bowl, toss radicchio and arugula, add dressing and toss.
- Top with sliced hearts of palm, roasted tomatoes, maple pecans and avocado. Toss and enjoy
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The greens may wilt slightly, but the flavors will still be delicious. For best results, keep the dressing separate and add it just before serving.
- Dressing variations: The honey balsamic vinaigrette is simple and delicious, but if you want to switch it up, try my apple cider vinaigrette or lemon vinaigrette for a different flavor.
Nutrition
Serving: 1salad | Calories: 285kcal | Carbohydrates: 15g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Sodium: 681mg | Fiber: 7g | Sugar: 5g