Maple Balsamic Dijon Salad with Strawberries & Pecans

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

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 4

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.

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Nutrition Information Per Serving

  • Calories: 549
  • Calories from Fat: 409
  • Total Fat: 45.4
  • Saturated Fat: 4.2 g
  • Sodium: 767 mg
  • Carbs: 35.4 g
  • Dietary Fiber: 5.8 g
  • Net Carbs: 29.6 g
  • Sugars: 20.3 g
  • Protein: 7.4 g