Louisiana Sunburst Salad Recipe
I absolutely love this recipe because it’s like a vibrant burst of sunshine on a plate—packed with fresh greens, juicy fruits, and the perfect crunch from toasted pecans. The sweet and tangy dressing ties everything together beautifully, making it not just a salad, but an uplifting experience for my taste buds.
I adore how the Louisiana Sunburst Salad melds striking colors and fresh tastes. With its 8 cups of assorted salad greens, plump cherry tomatoes, and cool cucumbers, it’s a nutrient-packed dish.
I think the creamy avocado and the sharp feta provide a delightful contrast. The toasted pecans and the dried cranberries bring a perfect texture.
They’re not too crunchy and not too soft. My favorite part is the lemony dressing.
I could drink it.
Ingredients
Mixed Salad Greens:
Few in calories, abundant in vitamins A, C, and K.
Cherry Tomatoes:
They add a sweet, tangy flavor and are rich in lycopene.
Mandarin Oranges:
Supply sucrose and are high in vitamin C.
Cucumbers:
They provide crunch and are both hydrating and low in calories.
Red Bell Pepper:
Excellent source of vitamin C and antioxidants.
Toasted Pecans:
Incorporate wholesome fats and proteins, all while maintaining a pleasing nuttiness.
Feta Cheese:
Imparts a smooth mouthfeel and a delightful, piquant taste.
Avocado:
Provides nutritious fats and a smooth consistency.
Dried Cranberries:
Are loaded with antioxidants and bring sweetness.
Olive Oil:
The dressing’s richness comes from heart-healthy fats.
Ingredient Quantities
- 8 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cup canned mandarin oranges, drained
- 1 cup sliced cucumbers
- 1/2 cup red bell pepper, julienned
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted pecans
- 1/4 cup crumbled feta cheese
- 1 avocado, sliced
- 1/4 cup dried cranberries
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
1. In the large bowl for salads, mix and toss together the assorted salad greens, halved cherry tomatoes, peeled, sectioned mandarin oranges, sliced cucumber, julienned red bell pepper, and slivered red onion.
2. Toss the salad gently to make sure the ingredients are evenly distributed.
3. In a small bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in the creation of the dressing. Whisk together really well until the dressing is fully emulsified.
4. Dress the salad with the dressing and toss gently to coat the vegetables evenly.
5. To the bowl with the salad, add the toasted pecans, crumbled feta cheese, and dried cranberries.
6. Toss the salad once more lightly to ensure the pecans, feta, and cranberries are evenly distributed throughout the salad.
7. Cut the avocado and lay the pieces on the salad.
8. If desired, sprinkle a bit more salt and pepper over the top to enhance the flavors.
9. Let the salad sit for a few minutes so the flavors can meld together.
10. Present straightaway as a cool first course or side dish to any repast. Relish your Louisiana Sunburst Salad!
Equipment Needed
1. Large salad bowl
2. Small mixing bowl
3. Salad tongs or serving spoons
4. Whisk
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
FAQ
- Q: Can I use other types of salad greens?Use any variety of salad greens you prefer, such as kale or mixed baby greens.
- Q: What can I substitute for the feta cheese?A: Feta cheese can be substituted with goat cheese, blue cheese, or for a dairy-free option, you can leave it out.
- Q: How do I toast pecans?A: To toast pecans, put them in a dry skillet over medium heat for about 5-7 minutes, stirring constantly until they are aromatic.
- Q: Can this salad be made ahead of time?A: You can prepare the salad several hours before serving, but it’s best to dress it and add the avocado right before service for maximum freshness.
- Q: What can I use instead of mandarin oranges? A: Slices of fresh orange or chunks of canned pineapple can be great substitutes for mandarin oranges.
- Q: Is there a non-nut alternative to pecans?If you require a nut-free choice, use sunflower seeds or pumpkin seeds instead. They provide a similar crunch but no nuts.
- Q: Can I make the dressing in advance?Q: Can the dressing be made ahead of time, and if so, how long can it be stored?
A: Yes, the dressing can be made ahead of time and stored in the refrigerator for up to a week.
Substitutions and Variations
Mixed salad greens: Replace with kale or butter lettuce for a varied texture.
Mandarin oranges in syrup: For a twist on this recipe, use fresh orange segments or fresh pineapple chunks.
Pecans can be replaced with walnuts or almonds for a different flavor.
Feta cheese that has been crumbled: Use goat cheese or blue cheese for a different sort of tang.
Dried cranberries: For a similar sweetness, use raisins or dried cherries.
Pro Tips
1. Toast Your Pecans: For extra flavor, toast the pecans in a dry skillet over medium heat until they are fragrant and slightly browned. This enhances their nuttiness and adds an extra layer of flavor to the salad.
2. Ripen the Avocado: Use a perfectly ripe avocado for creaminess. To prevent browning after slicing, you can brush a little bit of lemon or lime juice on the slices before adding them to the salad.
3. Chill Your Ingredients: Keep all salad ingredients, except the nuts, chilled in the refrigerator until you are ready to assemble the salad. This ensures the salad is fresh and crisp when served.
4. Emulsify the Dressing: When whisking the dressing ingredients together, make sure to blend until the mixture is fully emulsified, creating a smooth and even dressing that will coat the salad uniformly.
5. Balance the Sweetness: Adjust the sweetness of the dressing by starting with a little less honey. Taste and add more if needed, especially if the mandarin oranges and cranberries are particularly sweet. This helps maintain a balanced flavor profile.
Louisiana Sunburst Salad Recipe
My favorite Louisiana Sunburst Salad Recipe
Equipment Needed:
1. Large salad bowl
2. Small mixing bowl
3. Salad tongs or serving spoons
4. Whisk
5. Cutting board
6. Chef’s knife
7. Measuring cups
8. Measuring spoons
Ingredients:
- 8 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cup canned mandarin oranges, drained
- 1 cup sliced cucumbers
- 1/2 cup red bell pepper, julienned
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted pecans
- 1/4 cup crumbled feta cheese
- 1 avocado, sliced
- 1/4 cup dried cranberries
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
1. In the large bowl for salads, mix and toss together the assorted salad greens, halved cherry tomatoes, peeled, sectioned mandarin oranges, sliced cucumber, julienned red bell pepper, and slivered red onion.
2. Toss the salad gently to make sure the ingredients are evenly distributed.
3. In a small bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in the creation of the dressing. Whisk together really well until the dressing is fully emulsified.
4. Dress the salad with the dressing and toss gently to coat the vegetables evenly.
5. To the bowl with the salad, add the toasted pecans, crumbled feta cheese, and dried cranberries.
6. Toss the salad once more lightly to ensure the pecans, feta, and cranberries are evenly distributed throughout the salad.
7. Cut the avocado and lay the pieces on the salad.
8. If desired, sprinkle a bit more salt and pepper over the top to enhance the flavors.
9. Let the salad sit for a few minutes so the flavors can meld together.
10. Present straightaway as a cool first course or side dish to any repast. Relish your Louisiana Sunburst Salad!