Sweet + Spicy Salad with Chipotle Ranch
Simple but flavorful, this salad will give you crunch with DIY sweet and spicy nuts plus a creamy dressing with a little kick.
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!)