Recipe: Salad with a Twist (including Glazed Nuts)

Salad with a Twist Recipe from 100 Days of Real FoodAs it turns out, I am not one of the lucky ones who can happily sit down to a huge bowl of salad greens and chow down. If I find a salad I truly like it must have accessories. And when I say accessories I mean a very nice helping of cheese, nuts, balsamic vinegar, herbs and/or fruit among other things. I just cannot enjoy plain old lettuce like some people do (including my husband).

I recently discovered a stellar combination of these accessories and also figured out a way to ensure I would get a generous dose with each piece of lettuce. These little salad rolls are more for the adults, but I did manage to talk my daughters into trying them since they do contain what they already know they love – glazed nuts! And I do have to say the glazed nuts almost taste like candy and are fabulous even as a snack just by themselves. There is no better way to make a plain old bowl of lettuce delicious.


Salad with a Twist
For the glazed nuts
  • 1 cup of raw nuts (I used pecans)
  • 1 tablespoon honey
  • 2 teaspoons soy sauce (I found an organic low-sodium bottle at Earthfare)
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon cumin
  • Pinch of cayenne (red) pepper, or more if you like it spicy
  • Parchment paper for baking
For the salad
  • Medium sized lettuce leaves (I have used both Bibb lettuce and spinach)
  • Goat cheese, crumbled with a fork
  • Diced tomatoes, preferably homegrown or from the farmers’ market
For the glazed nuts
  1. Preheat the oven (or toaster oven) to 375 degrees F.
  2. Mix all ingredients together and then spread the nuts onto a baking sheet that has been covered with parchment paper. Put in the oven and stir them every minute or two. When the nuts start to caramelize and become brown and bubbly they are done – after about 5 – 8 minutes. It is imperative that you check on them frequently because they can go from perfect to burnt very fast.
  3. Once done, let them cool then break apart if stuck together.
For the salad
  1. Wash and tear off the lettuce leaves.
  2. Top each leaf with a small helping of diced tomatoes, crumbled goat cheese, and glazed nuts.
  3. Gently crack the ribbing in the leaf in a few places so it will roll over the toppings. Secure with a toothpick and serve.
* Recipe is gluten-free if gluten-free soy sauce is used.


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  • Comments

    1. Sarah Kitchens |

      This was so yummy! I’m the same way with my inability to eat a lot of lettuce so this was perfect. Thanks!

    2. Robin |

      Do you know how I could make these with a pomegranite juice glaze?

      • 100 Days of Real Food |

        I’ve never tried it…you might just have to experiment!

    3. Pia |

      How long will these nuts last in the refrigerator?

      • Assistant to 100 Days (Amy) |

        Hi Pia. I’ve kept them up to a week.

    4. Jennifer |

      Do the nuts have to be refrigerated or can they be left on the counter / in the pantry? I just made them and they are delicious! Thank you!!

      • Amy Taylor (comment moderator) |

        Hi Jennifer. They will be okay in a airtight container for a few days on the counter.

    5. Paige |

      What do the glazed nuts taste like? Are they sweet or savory? I want some glazed nuts for a salad with mixed berries and don’t know if this will go well or not and I don’t want to make the cinnamon glazed nuts because of the sugar.

      • Amy Taylor (comment moderator) |

        Hi Paige. These are both savory and sweet. :)

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