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Hearts of Palm Salad with Honey Balsamic Vinaigrette Recipe

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4.1 from 15 reviews

A vibrant and refreshing Hearts of Palm Salad featuring roasted cherry tomatoes, maple-glazed pecans, creamy avocado, and a tangy honey balsamic vinaigrette. This salad combines crisp radicchio and peppery baby arugula for a perfect balance of flavors and textures, making it a delightful starter or light meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

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

Maple Glazed Pecans

  • 1 Tablespoon pure maple syrup
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon (optional)

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 your 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 become caramelized and slightly blistered. Once roasted, set aside to cool.
  2. Toast Maple Pecans: Heat a small pan over medium heat. Add pecan halves along with pure maple syrup, sea salt, and cinnamon if using. Stir frequently for 3-4 minutes, allowing the pecans to become coated in the syrup and slightly toasted. Transfer the pecans onto parchment paper and let them cool completely.
  3. Prepare Vinaigrette: In a small bowl or jar, whisk together extra virgin olive oil, balsamic vinegar, honey (or maple syrup for vegan variation), Dijon mustard, sea salt, and black pepper. Whisk until the dressing is smooth and emulsified.
  4. Toss Greens with Dressing: In a large salad bowl, combine chopped radicchio and baby arugula. Pour the honey balsamic vinaigrette over the greens and toss gently to coat evenly.
  5. Assemble Salad: Add the sliced hearts of palm, roasted cherry tomatoes, maple-glazed pecans, and sliced avocado on top of the dressed greens. Toss lightly again to combine all ingredients.
  6. Serve: Serve the salad immediately to enjoy the fresh, vibrant flavors and textures while the roasted tomatoes and pecans are at their best.

Notes

  • For a vegan option, replace honey in the vinaigrette with maple syrup.
  • Adjust cinnamon in pecans to taste or omit for a less spiced flavor.
  • Can be served as a light lunch or a starter for dinner.
  • Leftover dressing can be stored in the refrigerator for up to 3 days.
  • Use fresh hearts of palm if available for a more delicate texture.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Costa Rican
  • Diet: Vegetarian

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