Strawberry & Pine Nut Brittle Salad
Description
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.
Save This Recipe!
Ingredients
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
Instructions
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.
Notes
Store leftover Pine Nut Brittle in an airtight container 1 week or freeze for up to 1 month.
Nutrition
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!