Hazelnut apricot salad is a delightful recipe that can help you feel good about your food choices. If you feel the need to eat healthier, you can rest assured that this tasty hazelnut salad will help you achieve your goals.
First, start with a great mix of spring lettuces, by throwing in different colors and textures. Baby spinach, red leaf lettuce, Arugula and watercress can add a variety of flavors to your plate. By choosing these greens, your salad will be high in fiber and vitamins A, C and K. The toasted hazelnuts add the needed protein and crunch. Sweetness is achieved from the chopped dried apricots and the freshly squeezed orange juice and maple syrup that is in the dressing. Your craving for something salty is satisfied with the large shavings of Romano cheese which is sprinkled over everything.
The vinaigrette is light and slightly sweet, without any added sugar. It nicely compliments the rest of the salad, but if you feel you need to really watch your calories, omit the dressing and eat the salad plain. Serve this salad along side our egg salad sandwiches. The recipe will be coming soon!Print
Low carb hazelnut and apricot salad is a clean eating vegetarian lunch recipe with a low calorie dressing. This healthy, easy salad is perfect for serving for dinner, too!
For the Salad
- 1/2 cup blanched hazelnuts, toasted and chopped
- 1 tablespoon olive oil
- 1/3 cup spring onion, white part only, chopped and sauteed
- 1/3 cup dried apricots, finely diced
- 1/4 cup Romano cheese, shaved
- 7 cups pre-washed mixed salad greens, packed
For the Dressing
- 2 tablespoons freshly squeezed orange juice (from half an orange)
- 1 1/2 tablespoons maple syrup
- 1 1/2 tablespoons white balsamic vinegar
- 1/8 teaspoon black pepper
- 1 1/2 teaspoon olive oil
Preparing the Salad
- In a small saucepan, toast hazelnuts in 2 teaspoons of olive oil for 3 to 5 minutes, stirring constantly until they are golden brown. Let the nuts cool on a paper towel, then coarsely chop.
- In the same saucepan, saute the chopped white spring onion for 2 minutes in one teaspoon of olive oil. Remove from the heat and place in a small bowl.
- Finely dice the dried apricots and place in a small bowl.
- Using a potato peeler, shave long pieces of Romano cheese. Put in a small bowl.
- Measure out 7 cups of mixed salad greens and lightly pack them. Spinach, watercress, arugula, and kale are just a few kinds you can use.
- If you would like to make the salad ahead of time, this would be a good place to stop. Just cover the ingredients and store them in the fridge until needed.
Making the Dressing
- In a medium bowl, combine the juice from half an orange, maple syrup, white balsamic vinegar, and black pepper. Whisk together. Slowly add the olive oil and whisk until well combined.
Assembling the Salad
- When ready to serve, put the mixed greens, apricots, hazelnuts, and sauteed onions in a large bowl.
- Pour on the salad dressing and toss well to combine, then sprinkle the large Romano cheese shavings on top. Serve immediately.
- Save time by using shelled, blanched hazelnuts in this recipe.
- You can substitute the Romano cheese for any other hard, salty cheese.