I have been sitting on this salad recipe for way too long–OK just a few weeks, but still–and it’s time to get it out there. It’s simple but SO DANG GOOD. It’s at that level of goodness that urged me to have this for lunch 2 weeks in a row.

The recipe inspiration comes from one of my favorite foodies, Lisa Leake of 100 Days of Real Food. And let’s just say: She had me at “chipotle ranch.” But besides the creamy and flavorful dressing, you’re going to fall hard for the slightly sweet, slightly spicy PECANS. That glaaaaaaze is everything. I’m just going to tell you right now to make extra; you’re going to want these for snacking (or another few days’ worth of this salad).

Anyway, enough talk–now that I’m salivating just thinking about this salad. Let’s get to the recipe.

Sweet + Spicy Salad with Chipotle Ranch

Lisa Leake

Simple but flavorful, this salad will give you crunch with DIY sweet and spicy nuts plus a creamy dressing with a little kick.

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Salad

Cuisine American

Servings 4

Calories 409 kcal

Ingredients

  

For the Glazed Pecans

• 3/4 cup pecans raw
• 1 tbsp olive oil
• 1 tbsp honey
• 3/4 tsp chili powder
• 1/4 tsp salt
• 1 dash cayenne pepper

For the Chipotle Ranch Dressing

• 1/2 cup sour cream
• 1/2 cup buttermilk (or 1/2 tbsp of white vinegar in 1/2 cup milk)
• 1 tsp chipotle pepper adobo seasoning (sauce, jarred) (or 1 chipotle pepper)
• 1 clove garlic crushed
• 1 tbsp cilantro leaves fresh
• 1 tbsp chives fresh
• 2 tsp lime juice fresh
• 1 tsp honey
• 1/8 tsp salt

For the Salad Assembly

• 1 head romaine lettuce chopped
• 3/4 cup queso fresco freshly crumbled
• 1 avocado

Instructions

 

For the Glazed Pecans

• Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Add the pecans to a medium mixing bowl. Mix in the oil, honey, chili powder, salt, and cayenne pepper, and stir until thoroughly combined.
• Transfer the mixture to the prepared baking sheet and bake for 5 minutes. Stir the nuts to help prevent burning and bake for 3 to 5 minutes more.
• Allow the nuts to harden in clumps as they cool. Once they've cooled, break them apart with your hands or lightly chop with a knife.

For the Chipotle Ranch Dressing

• Combine all ingredients in a blender or small food processor. Blend until smooth.

For the Salad Assembly

• Chop romaine (if needed) and place greens in a large bowl. Toss with glazed pecans, crumbled cheese, and diced avocado. Serve dressing on the side or toss into the salad. (There will be extras, I'm sure!)

Keyword chipotle ranch dressing, egg free, gluten free, lunch, salad, sweet and spicy salad, vegetarian

Enjoy!

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