Hazelnut Blue Pecan Salad – a delicious recipe with egg, light brown sugar, cayenne pepper, salt, pecans, arugula. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
2
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the sugar, continuing to beat until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold in cayenne pepper and salt. Add the pecans and stir until coated. Spread the mixture evenly on the parchment-lined baking sheet.
3
Bake 10 minutes, then turn the pecan pieces. Bake another 10 minutes until toasted. Remove from oven and let cool about 15 minutes.
4
Mound two cups of salad greens on each plate. Sprinkle each serving with 1/4 cup Gorgonzola cheese, then drizzle with a teaspoon of hazelnut oil. Top each salad with a cup of toasted pecans.
544
kcal
Calories
49
g
Fat
22
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 egg white, 1/4 cup light brown sugar, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt, and more.
Yes, Hazelnut Blue Pecan Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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