Exhibition Salad with Meringue Baked Pecans
Elevate your mealtime with this stunning Exhibition Salad with Meringue Baked Pecans, a perfect balance of vibrant flavors and textures that's sure to impress. Featuring a medley of fresh mixed greens, juicy orange segments, and tart pomegranate seeds, this salad is adorned with creamy crumbled goat cheese and the irresistible crunch of homemade meringue-baked pecans. The pecans, coated in a light, sugary meringue and baked to perfection, add a delicate sweetness that beautifully complements the zesty lemon-honey dressing. Ready in just 40 minutes, this gourmet salad is ideal for dinner parties, holiday gatherings, or whenever you want a show-stopping dish. With its delightful combination of sweet, tangy, and savory elements, this salad is a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 6 cups Mixed salad greens (arugula, spinach, and romaine)
- 1 medium orange Orange segments (peeled and segmented)
- 0.5 cup Pomegranate seeds
- 0.5 cup Goat cheese (crumbled)
- 1 cup Pecans
- 1 large Egg white
- 0.25 cup Granulated sugar
- 0.5 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a clean mixing bowl, whisk the egg white until frothy. Add the granulated sugar, vanilla extract, and salt. Continue whisking until soft peaks form.
Gently fold the pecans into the meringue mixture, ensuring each pecan is coated evenly.
Spread the coated pecans in a single layer on the prepared baking sheet.
Bake for 20 minutes, stirring the pecans halfway through to ensure even baking. Remove from the oven and allow to cool completely.
In a small bowl, prepare the dressing by whisking together the olive oil, lemon juice, honey, and black pepper. Set aside.
In a large salad bowl, combine the mixed greens, orange segments, pomegranate seeds, and crumbled goat cheese.
Drizzle the prepared dressing over the salad and toss gently to combine.
Top the salad with the cooled meringue baked pecans just before serving to add a sweet, crunchy finish.
Serve immediately and enjoy this impressive and delicious salad!
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 97.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1673 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
