Green Bean Salad with Toasted Pecan Vinaigrette
Brighten up your table with this Green Bean Salad with Toasted Pecan Vinaigrette, a vibrant and flavor-packed side dish perfect for any occasion. Crisp-tender green beans are blanched to perfection and tossed with thinly sliced red onion, creamy crumbled feta, and golden toasted pecans for added crunch. The star of the dish is the homemade pecan vinaigrette, a tangy-sweet blend of apple cider vinegar, Dijon mustard, honey, and fragrant minced garlic, whisked to silky perfection with extra-virgin olive oil. This easy, 20-minute salad not only delivers on taste but also impresses with its fresh, wholesome ingredients and eye-catching presentation. Whether served as a holiday side or a light summer accompaniment, this recipe will have your guests asking for seconds! Keywords: green bean salad, toasted pecan vinaigrette, healthy side dish, fresh ingredients, easy salad recipe.
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Recipe Information
Ingredients
- 450 grams fresh green beans, trimmed
- 60 grams pecan halves, toasted
- 60 ml extra-virgin olive oil
- 30 ml apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 0.5 small red onion, thinly sliced
- 60 grams feta cheese, crumbled
Instructions
Bring a large pot of salted water to a boil.
Add the green beans and blanch them for 2-3 minutes, until they are bright green and slightly tender but still crisp.
Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. Once cool, drain again and pat the beans dry.
In a dry skillet over medium heat, toast the pecan halves for 3-5 minutes, stirring frequently, until they are fragrant and slightly browned. Remove from heat and allow them to cool. Coarsely chop the pecans and set aside.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until fully emulsified. Set the vinaigrette aside.
In a large serving bowl, combine the green beans, sliced red onion, and half of the toasted pecans.
Pour the vinaigrette over the green bean mixture and toss gently to coat.
Sprinkle the crumbled feta cheese and remaining pecans over the top of the salad.
Serve immediately or let the salad sit for 10-15 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2074 mg | 90% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 25.4 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1334 mg | 28% | |
*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.
