This delicious, vegan strawberry salad from Elizabeth Harris of Floating Kitchen will be an instant Summer menu staple. And, the addition of juicy Harry & David strawberries and homemade maple-nut clusters take this salad recipe from good to WOW.
- For the Dressing
- ⅓ cup white wine vinegar
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- ¾ teaspoon freshly ground black pepper
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ½ cup extra-virgin olive oil
- For the Maple-Nut Clusters
- ½ cup pecan halves
- ½ cup sliced almonds
- 1 ½ tablespoons maple syrup
- ⅛ teaspoon salt
- For the Salad
- 2 cups cooked and cooled wild rice
- 12 ounces green beans (blanched)
- 6-8 ounces mixed baby greens
- ¼ cup fresh mint leaves (torn)
- ¼ cup thinly sliced red onion
- 2 lbs Harry & David strawberries (trimmed and halved)
To make the dressing, whisk together all of the ingredients until combined. Set aside.
To make the maple-nut clusters, warm a small dry skillet over medium heat. Add the nuts and toast them, stirring frequently, until they become fragrant, about 1-2 minutes. Add the maple syrup and salt, stirring until the nuts are well coated with the maple syrup, about 1 minute more. Remove the skillet from the heat and spread the nut mixture out onto a piece of parchment paper and let it cool completely. Once cooled, break up any of the larger pieces into smaller clusters. Set aside.
To make the salad, add the wild rice, green beans, greens, mint and sliced red onion to a large bowl. Drizzle with some of the dressing (you probably won’t use it all) and toss to combine. Divide the salad between serving plates. Top with strawberry halves and maple-nut clusters. Serve immediately.