Heart of Palm, Jicama & Asparagus Cabbage Salad with Tangerines & Maple Sriracha Pecans

asparagus salad

 

Ingredients

for the Maple-Sriracha Pecans
– 2 tablespoons maple syrup
– 3 teaspoons Sriracha sauce
– 1 teaspoon olive oil
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon smoked salt (or regular sea salt)
– a few dashes of smoked paprika
– a couple dashes of cayenne pepper
– 2 cups chopped pecans
– salt to taste (optional)

for the salad
– 12-15 stalk of asparagus, chopped into quarters
– olive oil spray
– salt and pepper to taste
– 4 cups shredded cabbage
– 1/2 bulb of jicama, peeled and chopped into matchsticks
– 6-7 heart of palm stalks, rinsed
– 2 tangerines, peeled and segments removed

for the dressing
– 1/4 cup sherry vinegar
– juice of 1 lemon
– 1-2 teaspoons agave syrup
– salt and pepper to taste

Instructions

Instructions

  1. Preheat the oven to 400. Line a baking sheet with parchment paper. Set aside.
  2. Prepare the dressing. Combine the sherry vinegar, lemon juice, agave syrup, salt and pepper in a small bowl. Chill until ready to use.
  3. Combine all of the maple sriracha pecan ingredients (minus the pecans and salt) in a small bowl. Spread the pecans out on the prepared baking sheet. Pour the sauce over the pecans, toss to fully coat and roast for 10 minutes, flipping once halfway through. Remove from the oven, toss with salt (if desired), and set aside to cool.
  4. While the pecans are in the oven, line another baking sheet with parchment paper. Spread the asparagus out on the baking sheet and lightly spray with olive oil. Add salt and pepper to taste, toss to fully coat. Roast in the oven for 10-15 minutes, flipping once halfway through. Remove from the oven and set aside to cool.
  5. Meanwhile, combine the shredded cabbage, hearts of palm, jicama, and tangerines in a large bowl. Add the dressing and toss until combined. Divide the salad amongst the serving bowls, top with asparagus and pecans, and serve. Enjoy!