Vegan Recipe: A Healthy Salad for Hump Day Today

By Steven Petusevsky

Director of Culinary Innovation

Field Salad with Citrus Vinaigrette and Sugared Pecans

Native Foods uses this image courtesy of


  • Cooking spray
  • 1/4 cup chopped pecans
  • 2 teaspoons sugar
  • 1/8 teaspoon ground red pepper
  • 10 cup gourmet salad greens
  • 3/4 cup citrus vinaigrette (see below)
  • 2 navel oranges, peeled and sectioned
  • 1/4 cup sweetened dried cranberries (such as Craisins


  1. Heat a small nonstick skillet coated with cooking spray over medium-low heat. Add pecans; cook 6 minutes or until lightly toasted, stirring frequently. Sprinkle with sugar and red pepper, and cook for 1 minute, stirring constantly. Remove pecans from skillet. Cool on wax paper.
  2. Combine greens, Citrus Vinaigrette, and orange sections in a large bowl; toss well. Place 1 cup greens mixture on each of 8 plates; top each serving with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries. Serve immediately.
Citrus Vinaigrette 
  • 1/2 cup fresh orange juice (about 1 orange)
  • 1/3 cup fresh grapefruit juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons minced peeled fresh ginger
  1. Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill.
  2. Note: Store in an airtight container in the refrigerator for up to one week.

One thought on “Vegan Recipe: A Healthy Salad for Hump Day Today

  1. Mike Weinberg, San Diego April 30, 2014 / 11:59 pm

    Why is honey (which is decidedly not vegan) an ingredient in the Citrus Vinaigrette? Does Native Foods include honey in its restaurants? If so, I and my family will no longer eat there.


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