Hearts of Palm Balsamic Salad
Valentina P
This meal-in-one salad is my personal adaptation of the popular Urth Salad available at Urth Caffé of California. The flavor is distinctly Mediterranean from the combination of olives, tomatoes, feta, and balsamic vinaigrette. But the best part may be the hearts of palm, which add a nice hearty texture. Ready in 15 minutes.
How To MakeDiet Type: Classic
Shopping List
-
Salad
- 5 ounces spring mix (or other lettuce)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14 ounce) can hearts of palm, drained and rinsed
- 3/4 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 33333333/100000000 cup feta cheese, crumbled
- 1/4 cup pine nuts Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon(s) good quality balsamic vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon fresh garlic, minced
- 1/4 teaspoon dried oregano or coriander
- salt and pepper, to taste
Instructions
- Step 1: Stir together the vinaigrette ingredients in a small bowl. Refrigerate in an airtight container and shake/stir before using.
- Step 2: Toast the pine nuts in a frying pan over medium heat for 3 to 4 minutes, or until golden and fragrant. Shake the pan often and keep your eyes on the nuts to avoid burning. Set aside.
- Step 3: Chop the hearts of palm and olives into bite-sized pieces. Add all of the salad ingredients to a large mixing bowl.
- Serve: Pour the balsamic vinaigrette into the salad and toss to combine. Enjoy.
Nutrition
This meal-in-one salad is my personal adaptation of the popular Urth Salad available at Urth Caffé of California. The flavor is distinctly Mediterranean from the combination of olives, tomatoes, chickpeas, and balsamic vinaigrette. But the best part may be the hearts of palm, which add a nice hearty texture. Ready in 15 minutes.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 5 ounces spring mix (or other lettuce)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14 ounce) can hearts of palm, drained and rinsed
- 3/4 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 33333333/100000000 cup vegan feta cheese (store-bought or homemade)
- 1/4 cup pine nuts Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon(s) good quality balsamic vinegar
- 1/2 teaspoon maple syrup
- 1/2 teaspoon fresh garlic, minced
- 1/4 teaspoon dried oregano or coriander
- salt and pepper, to taste
Instructions
- Step 1: Stir together the vinaigrette ingredients in a small bowl. Refrigerate in an airtight container and shake/stir before using.
- Step 2: Toast the pine nuts in a frying pan over medium heat for 3 to 4 minutes, or until golden and fragrant. Shake the pan often and keep your eyes on the nuts to avoid burning. Set aside.
- Step 3: Chop the hearts of palm and olives into bite-sized pieces. Add all of the salad ingredients to a large mixing bowl.
- Serve: Pour the balsamic vinaigrette into the salad and toss to combine. Enjoy.
Nutrition
This meal-in-one salad is my personal adaptation of the popular Urth Salad available at Urth Caffé of California. The flavor is distinctly Mediterranean from the combination of olives, tomatoes, feta, and balsamic vinaigrette. But the best part may be the hearts of palm, which add a nice hearty texture. Ready in 15 minutes.
How To MakeDiet Type: Low-carb
Shopping List
-
Salad
- 5 ounces spring mix (or other lettuce)
- 1 (14 ounce) can hearts of palm, drained and rinsed
- 3/4 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup pine nuts Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon(s) good quality balsamic vinegar
- 1/2 teaspoon yacon syrup or low-carb granulated sweetener (1:1 sugar substitute)
- 1/2 teaspoon fresh garlic, minced
- 1/4 teaspoon dried oregano or coriander
- salt and pepper, to taste
Instructions
- Step 1: Stir together the vinaigrette ingredients in a small bowl. Refrigerate in an airtight container and shake/stir before using.
- Step 2: Toast the pine nuts in a frying pan over medium heat for 3 to 4 minutes, or until golden and fragrant. Shake the pan often and keep your eyes on the nuts to avoid burning. Set aside.
- Step 3: Chop the hearts of palm and olives into bite-sized pieces. Add all of the salad ingredients to a large mixing bowl.
- Serve: Pour the balsamic vinaigrette into the salad and toss to combine. Enjoy.
Nutrition
This meal-in-one salad is my personal adaptation of the popular Urth Salad available at Urth Caffé of California. The flavor is distinctly Mediterranean from the combination of olives, tomatoes, non-dairy feta, and balsamic vinaigrette. But the best part may be the hearts of palm, which add a nice hearty texture. Ready in 15 minutes.
How To MakeDiet Type: Paleo
Shopping List
-
Salad
- 5 ounces spring mix (or other lettuce)
- 1 (14 ounce) can hearts of palm, drained and rinsed
- 3/4 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1/2 cup vegan feta cheese (store-bought or homemade)
- 1/4 cup pine nuts Balsamic Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon(s) good quality balsamic vinegar
- 1/2 teaspoon honey
- 1/2 teaspoon fresh garlic, minced
- 1/4 teaspoon dried oregano or coriander
- salt and pepper, to taste
Instructions
- Step 1: Stir together the vinaigrette ingredients in a small bowl. Refrigerate in an airtight container and shake/stir before using.
- Step 2: Toast the pine nuts in a frying pan over medium heat for 3 to 4 minutes, or until golden and fragrant. Shake the pan often and keep your eyes on the nuts to avoid burning. Set aside.
- Step 3: Chop the hearts of palm and olives into bite-sized pieces. Add all of the salad ingredients to a large mixing bowl.
- Serve: Pour the balsamic vinaigrette into the salad and toss to combine. Enjoy.
Nutrition
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