Sunday, November 30, 2008

A Salad to Go Nuts Over - Quick Pecan Salad for Vegan Ventures 2


Subtly sweet and protein-rich with healthy fats, pecans work in
savory dishes with the same aplomb as they do in desserts.

Pecan Salad

Glistening in a simple dressing of olive oil, lemon, sugar and
spices, this filling salad can be ready in fifteen minutes.

Pecan Salad – Based on the Syrian Pecan Salad recipe from a vintage copy of The Compleat I Hate to Cook Book by Peg Bracken


8 – 10 cups salad greens, your choice (I used baby romaine)
2 cups raw pecan halves
1 cup chopped scallions (white and green parts)
1 tablespoon flavorless oil
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 heaping tablespoon brown or other unbleached sugar
¼ cup olive oil
Juice of 2 large lemons
¼ teaspoon black pepper
½ teaspoon salt
1 tablespoon sea salt


In a large skillet over low heat, gently toss pecans in the flavorless oil until lightly toasted and warm, around 8 minutes. Remove from heat, then tip them into a large serving bowl to reserve.

Using the same skillet, again over low heat, toast cumin and coriander seed, stirring constantly until fragrant, about 20 seconds. Turn off heat. Add olive oil, lemon juice, sugar, salt and pepper, combining with a whisk. Let the ingredients gently heat in the stored heat of the skillet.

Add greens and scallions to the bowl with the pecans. Toss ingredients gently. Pour dressing over the salad, tossing once more. Scatter top with sea salt. Serves 4. –

This last-minute post is for Suganya of Tasty Palettes, hosting Vegan Ventures - Round 2, challenging the food community to create and share recipes that use no animal ingredients whatsoever.



  1. Mmmm, I've recently rediscovered pecans after favouring pistachios and cashews - I can imagine the flavours and textures in this salad woudl be sublime :)

  2. I love roasted pecans so this salad would be right up my alley Susan:D

  3. I never buy whole nuts anymore, since the shelled ones are so convenient and readily available at Trader Joes. Seeing your photo of the whole nuts brings back memories when my mother would set out a bowl of nuts in their shells, with a nutcracker and a pick for company.

    Salad sound lovely, great combination of flavors.

  4. When I saw this I was thinking, I never saw a salad where the main ingredient was nuts, but I just realised that we make one with peanuts in India - dash of lime juice, green chilli and maybe a bit of onion.

  5. This looks great too. Salad with nut, you can't go wrong.

  6. Nutty salads are so delicious. I usually add walnuts to mine, but I think pecans would be delicious too!

  7. Hi, Jeanne! Thanks. I adore pistachios and cashews, too, but do find that most nuts have their own unique thing going for them. It would be a shame to shortchange them for the others.

    Val - So good to see you! Thanks for visiting! Roasted pecans are marvelous, and you don't have to cook them in oil, either.

    Lori Lynn - I rarely buy whole nuts in their shells anymore, either. Come the holidays, they are available very fresh in bulk by the bag. They do, however, make lovely models in their natural state. I remember well the nutcracker and pick. Thanks for recalling good memories for both of us. : )

    Sra - Mmmmmm, you salad sounds marvelous. Must look for a recipe.

    Dear Meg - So good to see you. Thanks so much. Most nuts are full of healthy oils. I enjoy preparing recipes with them.

    Hi, Farida! Walnuts are lovely, too. It all depends on the other ingredients in mind for the salad. Nice to see you.

  8. Looks great. I love pecans.