Strawberry Mango Salad with Pomegranate-Lemon Vinaigrette and Honey Toasted Pecans

I served this salad with the Simple, Savory, Summery Tart with Fresh Corn and Tomatoes that I posted yesterday. It is a winner, especially if local berries are available in your area of the country. Oh my, the flavors are just bursting in this delicious salad; the sweet strawberries and mangos and the creamy avocado combined wonderfully with the delicious pomegranate dressing. The salad can easily stand alone as a side but add some grilled chicken or shrimp and you have a delicious, light and healthy lunch or dinner!
The dressing calls for a mysterious cast member; pomegranate molasses which is an essential ingredient in Middle Eastern cooking. It is, for the most part, concentrated pomegranate juice. It has become increasingly popular as a gourmet ingredient and can be found at many specialty food markets, such as Whole Foods or Fresh Market, but I usually purchase it at my favorite Indian or Middle Eastern grocery where it is a common, everyday ingredient (translated; inexpensive!). It’s a fun, tart but sweet condiment to have in your culinary arsenal and can be used to add a touch of unique flavor to glazes, sauces, dressings and even cookies and cupcakes! 
Strawberry Mango Salad with Pomegranate-Lemon Vinaigrette and Honey Roasted Pecans

Lemon-Pomegranate Vinaigrette
2 tablespoon pomegranate molasses*
1 tablespoon lemon juice
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
1 small shallot, finely chopped
½ cup extra virgin olive oil
¼ teaspoon sea salt
freshly ground black pepper, to taste
Place all ingredients in a glass jar and shake well.
Strawberry Mango Salad
6 cups mixed greens, I used a butter/radicchio mix but whatever type of greens are your favorite are fine.
1 ripe avocado, halved, peeled, pitted and cut into 1/2 inch dice
1 ripe mango, halved, peeled, pitted and cut into 1/2 inch dice
8 strawberries, halved and sliced
1/4 of a small red onion, thinly sliced
Honey Toasted Pecans
1. Divide greens between 4 salad plates.
2. Top with strawberries, mangos and avocados.
3. Drizzle with Pomegranate-Lemon Vinaigrette and sprinkle with Honey Roasted Pecans.
Honey Roasted Pecans
1 cup pecans, halved
1 teaspoon extra virgin olive oil
2 teaspoons honey
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1. Preheat oven to 350 degrees.
2. Line baking sheet with foil and spray with cooking spray. Combine all ingredients on foil and place in oven. Roast for 10-15 minutes, stirring every few minutes until golden brown. Remove from oven and let cool.

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