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Maple Balsamic Dijon Salad with Strawberries & Pecans

by August 22, 2017

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.

Nutrition Information Per Serving

Calories:

549

Calories from Fat:

408.6

Total Fat:

45.4 g

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

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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