Tropical Salad Recipe
We combined fresh baby greens, grape tomatoes, fresh mozzarella, mandarin oranges, sundried cherries, spiced pecans, and homemade crispy onions tossed in our very own secret balsamic vinaigrette dressing.
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Ingredients
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Salad
Spiced Pecans
Crispy Onions
Balsamic Vinaigrette (Secret Dressing)
Method
Spiced Pecans
Toast and glaze pecans
In a small skillet over medium heat, melt the butter. Add brown sugar, maple syrup, cinnamon, smoked paprika, and salt; stir until sugar dissolves and mixture is bubbling lightly. Add pecan halves and toss to coat evenly. Continue cooking for 2–3 minutes, stirring frequently, until pecans are toasted and coated and the glaze thickens. Transfer pecans to a parchment-lined sheet to cool and separate so they do not stick together.
Crispy Onions
Prepare and fry onions
Separate onion into thin rings and gently rinse and pat dry. In a shallow bowl, combine flour, salt, and black pepper. Heat neutral oil in a medium skillet to 350°F (use a thermometer) or until a small piece of bread sizzles and browns slowly. Dredge onion rings in the flour mixture, shake off excess, and fry in batches for 2–3 minutes per batch until golden and crisp. Remove with a slotted spoon to a paper towel-lined plate and season immediately with a light pinch of salt. Let cool — they will crisp further. If you prefer to bake, toss floured rings with a little oil and bake at 425°F (220°C) for 12–15 minutes, flipping once.
Balsamic Vinaigrette (Secret Dressing)
Whisk dressing
In a small bowl or jar, combine balsamic vinegar, minced shallot, minced garlic, Dijon mustard, honey, salt, and black pepper. Whisk or shake to emulsify while slowly streaming in the olive oil until fully combined. Taste and adjust seasoning: add a touch more honey if too tart or a little more vinegar if too mild. For extra glossy finish and sweet tang, stir in the optional 1 teaspoon balsamic glaze.
Salad Assembly
Assemble and toss
In a large salad bowl, add the baby mixed greens, halved grape tomatoes, fresh mozzarella pearls, mandarin orange segments (drained if canned), and chopped sundried cherries. Add about two-thirds of the spiced pecans and reserve the rest for garnish. Drizzle approximately 3–4 tablespoons of the balsamic vinaigrette over the salad (adjust to taste). Gently toss to coat the ingredients evenly, being careful not to break the mozzarella or orange segments.
Finish and serve
Top the tossed salad with the crispy onions and the remaining spiced pecans for crunch. Taste and add more dressing if desired. Serve immediately so the crispy onions remain crunchy. Optional: drizzle a little extra balsamic glaze over the top for presentation.
