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Strawberry & Arugula Salad with Cocoa-Spiced Pecans

Strawberry & Arugula Salad with Cocoa-Spiced Pecans
Makes:
5
Prep Time:
20
minutes
Total Time:
70
minutes
based on
1 reviews
This elegant Strawberry & Arugula Salad with Cocoa-Spiced Pecans takes a little extra effort but it's worth it. This salad is a perfect choice for entertaining.

In this recipe:


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Ingredients:

  • COCOA-SPICED PECANS
  • Parchment paper or nonstick cooking spray
  • 1 large egg white
  • 1/3 cup granulated sugar
  • 1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 to 1 teaspoon cayenne pepper or ancho chile powder
  • 4 cups pecan halves
  • STRAWBERRY & ARUGULA SALAD
  • 1 container (5.3 ounces) soft goat's milk cheese
  • 2 1/2 cups halved or quartered strawberries
  • About 2/3 cup Cocoa-Spiced Pecans
  • 2 tablespoons extra virgin olive oil (optional)
  • 1/4 teaspoon each fine sea salt and freshly ground black pepper
  • 2 tablespoons balsamic syrup*
  • 2 1/2 cups arugula, washed and dried

Directions:

FOR COCOA-SPICED PECANS:
PREHEAT
oven to 325° F. Line baking sheet with parchment paper or spray with nonstick cooking spray.

WHISK together egg white, sugar, cocoa, salt, cinnamon and cayenne pepper in medium bowl. Stir in nuts; stir until completely coated. Pour nuts onto prepared baking sheet and spread into a single layer.

BAKE for 20 minutes; remove from oven. Using spatula, stir and separate nuts. Reduce oven temperature to 250° F and continue to bake for 15 minutes. Cool completely on baking sheet on wire rack, then break into pieces. Store in airtight container for up to 2 weeks. Makes 4 cups.

FOR STRAWBERRY & ARUGULA SALAD:
PLACE
about 2 tablespoons goat cheese in the center of each of 5 salad plates. Scatter about ½ cup strawberries and 2 tablespoons cocoa-spiced pecans around. Drizzle with oil. Sprinkle with salt and pepper. Drizzle with syrup. Top each with a handful (about ½ cup) arugula.

*If you can’t find balsamic syrup, you can make your own reduction by boiling balsamic vinegar until reduced by half. Cool completely before using.


Reviews:

Review This Recipe
  •  Star(s)

    Strawberry & Arugula Salad

    cathe fadel from reston, va

    My brother/wife brought this to our Easter Brunch and it was the star of the menu. This will now be a "must include". They used the balsamic reduction.

Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Strawberry & Arugula Salad with Cocoa-Spiced Pecans

    Ingredients

    • COCOA-SPICED PECANS
    • Parchment paper or nonstick cooking spray
    • 1 large egg white
    • 1/3 cup granulated sugar
    • 1 tablespoon NESTLÉ® TOLL HOUSE® Baking Cocoa
    • 1 teaspoon fine sea salt
    • 1 teaspoon ground cinnamon
    • 1/2 to 1 teaspoon cayenne pepper or ancho chile powder
    • 4 cups pecan halves
    • STRAWBERRY & ARUGULA SALAD
    • 1 container (5.3 ounces) soft goat's milk cheese
    • 2 1/2 cups halved or quartered strawberries
    • About 2/3 cup Cocoa-Spiced Pecans
    • 2 tablespoons extra virgin olive oil (optional)
    • 1/4 teaspoon each fine sea salt and freshly ground black pepper
    • 2 tablespoons balsamic syrup*
    • 2 1/2 cups arugula, washed and dried

     

    Directions

    FOR COCOA-SPICED PECANS:
    PREHEAT
    oven to 325° F. Line baking sheet with parchment paper or spray with nonstick cooking spray.

    WHISK together egg white, sugar, cocoa, salt, cinnamon and cayenne pepper in medium bowl. Stir in nuts; stir until completely coated. Pour nuts onto prepared baking sheet and spread into a single layer.

    BAKE for 20 minutes; remove from oven. Using spatula, stir and separate nuts. Reduce oven temperature to 250° F and continue to bake for 15 minutes. Cool completely on baking sheet on wire rack, then break into pieces. Store in airtight container for up to 2 weeks. Makes 4 cups.

    FOR STRAWBERRY & ARUGULA SALAD:
    PLACE
    about 2 tablespoons goat cheese in the center of each of 5 salad plates. Scatter about ½ cup strawberries and 2 tablespoons cocoa-spiced pecans around. Drizzle with oil. Sprinkle with salt and pepper. Drizzle with syrup. Top each with a handful (about ½ cup) arugula.

    *If you can’t find balsamic syrup, you can make your own reduction by boiling balsamic vinegar until reduced by half. Cool completely before using.

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