Description
A fusion of toasted ramen and pecans with sweet strawberries, crisp romaine, spinach, red onion, and tangy feta cheese, drizzled with a warm maple vinaigrette. A quick, colorful salad perfect for casual or elegant meals, offering a balance of crunch, sweetness, and protein.
Ingredients
Ramen noodles (original flavor), 1 package, No seasoning packet
Sliced pecans, 1/2 cup, Or almonds/pistachios
Butter, 1 tbsp
Romaine hearts, 2 medium, Shred by hand
Spinach blend, 5 oz, Or baby spinach only
Strawberries, 1 lb, Hull and halve
Red onion, 1 medium, Cut in half-moons
Feta cheese, 4 oz, Crumbled or goat cheese
Maple Vinaigrette, 1/4 cup
Instructions
Preheat oven to 350°F
Put ramen noodles in a gallon-sized bag with sliced pecans
Crush the mixture with a meat mallet until noodles are cracked
Add melted butter to the bag, seal, and shake to coat
Spread the mixture on a baking sheet in a single layer
Bake for 5-6 minutes, stirring halfway through
Cool the ramen mixture completely
Chop romaine leaves and add to a large bowl
Top with spinach blend and halved strawberries
Arrange red onion half-moons evenly over the salad base
Sprinkle half the feta cheese over the greens
Gently toss the salad with the cooled ramen mixture
Drizzle 2 tbsp maple vinaigrette before serving
Top with remaining feta cheese
Notes
Use room-temperature butter for better mixing into ramen mixture
Pecans can be substituted with almonds, pistachios, or omit for a seed alternative
Feta cheese works best crumbled; goat cheese is a soft-textured option
Avoid overbaking ramen mixture to prevent bitterness
Storage: Refrigerate leftovers in a sealed container for up to 3 days
- Prep Time: 10
- Cook Time: 10
- Category: Lunch
- Method: Baking
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 salad portion
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg