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Strawberry & Pine Nut Brittle Salad | Zestful Kitchen

Strawberry & Pine Nut Brittle Salad

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 46 servings 1x


Upgrade your summer fruit salad with this strawberry salad that’s topped with a crunchy, naturally sweetened brittle; it’s the perfect accompaniment to summer strawberries.



Pine Nut Brittle:

¾ cup pine nuts
½ cup uncooked millet
2 tablespoons coconut sugar
⅛ teaspoon table salt
⅛ teaspoon grated fresh nutmeg
⅛ teaspoon ground cinnamon
⅛ teaspoon cardamom
2 tablespoons coconut oil
⅓ cup pure maple syrup
¼ teaspoon pure vanilla extract

Strawberry Salad:

1 pound fresh strawberries, trimmed and quartered lengthwise
1 teaspoon maple syrup
½ teaspoon pure vanilla extract
Pinch of table salt
½ cup Pine Nut Brittle


Pine Nut Brittle:

Heat oven to 325°. Line a baking sheet with parchment paper.

Combine pine nuts, millet, coconut sugar, salt, nutmeg, cinnamon, and cardamom.

In a saucepan over medium-low heat combine oil and maple syrup, cook, stirring occasionally, 3–4 minutes until bubbles start to form around edges of pan. Remove from heat and stir in vanilla.

Add maple syrup mixture to millet mixture and stir to coat; transfer to prepared baking sheet and spread into as even a layer as possible (make sure edges aren’t too thin).

Bake brittle until evenly golden brown and fragrant, 20–25 minutes, rotating sheet halfway through baking.

Transfer sheet to a wire rack and let brittle cool completely then breaking into bite-size pieces.

Strawberry Salad:

Toss strawberries with maple syrup and vanilla to coat; season with salt. Serve salad with Pine Nut Brittle.


Store leftover Pine Nut Brittle in an airtight container 1 week or freeze for up to 1 month.

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