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Hearts of Palm Salad with Honey Balsamic Vinaigrette Recipe

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3.9 from 10 reviews

This fresh and flavorful Hearts of Palm Salad features crunchy pecans, roasted cherry tomatoes, creamy avocado, and a sweet and tangy honey balsamic vinaigrette. It makes a perfect light meal or side dish that's easy to prepare and packed with vibrant textures and tastes.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 can (14 oz) Costa Rican hearts of palm, drained and sliced into rounds
  • 1 cup cherry tomatoes, halved
  • ½ cup pecan halves
  • 1 Tablespoon pure maple syrup
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon (optional)
  • 2 cups radicchio, chopped (about 4 oz or 1 small head)
  • 2-3 cups baby arugula
  • 1 avocado, sliced

Honey Balsamic Vinaigrette

  • 3 Tablespoons extra virgin olive oil
  • 1 ½ Tablespoons balsamic vinegar
  • 1 teaspoon honey (or maple syrup for vegan option)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Instructions

  1. Roast Cherry Tomatoes: Preheat the oven to 400°F (200°C). Toss the halved cherry tomatoes with a drizzle of olive oil and a pinch of salt. Spread them on a baking sheet and roast for 15-20 minutes until they are caramelized and slightly blistered. Remove from the oven and set aside to cool.
  2. Toast Maple Pecans: In a small pan over medium heat, combine the pecan halves, pure maple syrup, sea salt, and cinnamon if using. Stir frequently for about 3-4 minutes until the pecans are coated and slightly toasted. Transfer the pecans onto parchment paper to cool completely.
  3. Make the Vinaigrette: In a small bowl or jar, whisk together extra virgin olive oil, balsamic vinegar, honey (or maple syrup for a vegan option), Dijon mustard, sea salt, and black pepper until the dressing is smooth and emulsified.
  4. Toss Greens and Dressing: In a large bowl, combine chopped radicchio and baby arugula. Pour the vinaigrette over the greens and toss well to evenly coat all leaves.
  5. Assemble the Salad: Top the dressed greens with the sliced hearts of palm, roasted cherry tomatoes, toasted maple pecans, and sliced avocado. Gently toss again to combine all ingredients. Serve immediately and enjoy your bright and wholesome salad.

Notes

  • For a vegan version, substitute honey in the vinaigrette with maple syrup.
  • Roast the tomatoes until caramelized but not burnt for the best flavor.
  • If you prefer a crunchier texture, toast pecans carefully and do not overcook.
  • This salad is best enjoyed fresh but greens can be prepped a few hours ahead.
  • To make it gluten-free and vegetarian, ensure all ingredients are certified gluten-free and avoid any added animal products.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/hearts-of-palm-salad-with-honey-balsamic-vinaigrette-recipe/