Georgia Pecan Pesto Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
12

Pecans are the star here. A delightful salad of quinoa and greens is dressed with a garlicky pecan pesto. A hint of honey and lemon add a nice bright touch.

Ingredients

3 cups Georgia pecan halves
2 cups quinoa
4 cups water
3 cups fresh basil leaves
6 cloves garlic
2 tbsp. lemon juice
2 tbsp. honey
2⁄3 cup balsamic vinegar
6 tbsp. olive oil
2 10-oz. bags salad greens
2 cups raisins

Steps

1. On a sheet pan, layer pecans and bake 10-15 min. at 250° F until toasted. Set aside.

2. Rinse quinoa and drain. In a saucepan over low heat, toast quinoa 3-4 min. Add water and bring to a boil. Reduce heat, cover and simmer until quinoa is tender, 10-12 min. Reserve.

3. In a food processor, place 1 cup of pecans with basil and garlic. Pulse until well combined. Add lemon juice, honey and balsamic vinegar. With processor running, slowly add olive oil until pesto thickens. Season to taste and reserve.

4. In a large bowl, toss together quinoa, salad greens, raisins and pesto as needed. Top the salad with the remaining whole toasted pecans and serve.

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources