Plant-Based Strawberry Salad
Ingredients:
For the dressing
- ⅓ cup white wine vinegar
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ½ cup extra-virgin olive oil
For the maple-nut clusters
- ½ cup Pecan halves
- ½ cup sliced almonds
- 1 ½ tablespoons maple syrup
- ⅛ teaspoon salt
For the salad
- 2 cups cooked and cooled wild rice
- 12 ounces green beans (blanched)
- 6-8 ounces mixed baby greens
- ¼ cup fresh mint leaves (torn)
- ¼ cup thinly sliced red onion
- 2 pounds Harry & David strawberries (trimmed and halved)
Instructions:
For the dressing
- Whisk together all the ingredients until combined. Set aside.
For the maple-nut clusters
- Warm a small skillet over medium heat. Add the nuts and toast them, stirring frequently until they become fragrant, about 1 to 2 minutes.
- Add the maple syrup and salt, stirring until the nuts are well coated with the maple syrup, about 1 minute more. Remove the skillet from the heat and spread the nut mixture onto a piece of parchment paper, letting it cool completely.
- Once cooled, break up any of the larger pieces into smaller clusters. Set aside.
For the salad
- Add the wild rice, green beans, greens, mint, and red onion to a large bowl. Drizzle with some of the dressing (you probably won't use it all) and toss to combine.
- Divide the salad between serving plates. Top with strawberry halves and maple-nut clusters. Serve immediately.