Parmesano and pecan salad | Nourish plant-based living

Parmesano and pecan salad

With fruity tones from cranberries and pear, sweet notes from candied pecans, and the sharp taste of Grated Parmesano – this salad is sure to become your next staple dish.

Ingredients

Candied pecans

Method

  1. Make the candied pecans. Combine the brown sugar, water, vanilla essence, and salt in a mixing bowl. Toast the pecans in a pan over medium heat for 2–3 minutes. Drizzle the mixture on top of the pecans, stirring as you do so. Stir consistently until the pecans are immersed in the mixture and then remove from the heat. Set aside to cool.

  2. Whisk the oil, lemon juice, and mustard together in a small bowl. Season with salt to taste.

  3. Place the rocket, BioCheese Parmesano, cranberries, pears, and candied pecans in a serving dish. Drizzle with a small amount of dressing and toss to combine.

  4. Top with additional BioCheese Grated Parmesano and drizzle with the remaining dressing.

Recipe contributed by MyLife (creators of BioCheese)


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