Fresh Orange, Strawberry and Pecan Salad

Salad of oranges, strawberries, candied pecans, blue cheese, roasted fennel, balsamic vinaigrette and crushed red pepper

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 10 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 Portions

Ingredients:

1½ ounces pecan halves
1¼ teaspoons light brown sugar
1½ teaspoons honey
1/8 teaspoon Cajun seasoning
Vegetable spray
¾ cup fresh fennel, julienne
4 teaspoons olive oil
8 cups spring mix
2 oranges, peeled and sectioned
1 cup fresh strawberries, sliced ¼ inch
¼ cup blue cheese crumbles
1 teaspoon crushed red pepper
1 cup balsamic vinaigrette
1¼ teaspoons light brown sugar
1½ teaspoons honey
1/8 teaspoon Cajun seasoning
Vegetable spray

Allergens:

Milk, Mustard, Soy, Tree Nuts

Nutritional Information

Vegetarian

Directions:

Candied Pecans: Combine pecan halves, brown sugar, honey and a dash of Cajun seasoning in a mixing bowl. Mix until well blended. Spray sheet pans with vegetable oil. Spread coated pecans evenly on sheet pans. Place in a 400˚F oven. Toast pecans until lightly browned. Remove from oven. Cool slightly. While still warm, remove from sheet pan to parchment-lined tray. Cool completely.
Cut fennel into julienne thin strips. Toss in olive oil. Place coated fennel on sheet pan. Roast in a 375˚F oven until golden brown.
Salad Build: Place 2 cups spring mix on plate. Top with 6 to 8 orange sections. Place ¼ cup strawberries around edge of salad. Crumble 1 tablespoon blue cheese on top of greens. Place 2 tablespoons roasted fennel and 1 tablespoon Candied Pecans on top of salad. Sprinkle ¼ teaspoon crushed red pepper on top of salad. Serve with ¼ cup balsamic vinaigrette on the side.