Maple Balsamic Dijon Salad with Strawberries & Pecans

June 22, 2011 by Leanne Vogel August 22, 2017

A light vegan salad, surrounded by a creamy maple balsamic dressing.

Ingredients

Salad

• 8 cups organic field greens, or other lettuce
• 3 carrots, shredded [yield: 1/2 cup]
• 12 whole kalamata olives
• 2 cups, canned or fresh chickpeas
• 10 strawberries, sliced [yield: 3/4 cup]
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 1/4 cup raw pecans, chopped

Maple Balsamic Dijon Dressing

• 1/4 cup extra-virgin olive oil
• 1/4 cup flax oil
• 1/4 cup balsamic vinegar
• 2 tablespoon maple syrup
• 2 medjool dates, pitted
• 2 teaspoon Dijon mustard
• 2 green onions
• 1/2 teaspoon Himalayan rock salt
• 1/4 teaspoon freshly ground pepper

Instructions

1. Place all salad ingredients in a large bowl. Set aside.
2. Combine all dressing ingredients in a blender and blend until smooth.
3. Pour dressing over top salad and gently mix to coat. Serve immediately.
4. If reserving dressing, be sure to place in a tightly sealed container. Will keep in the fridge for up to 10 days.

Nutrition Information Per Serving