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Recipe: Toasted Pecan & Manchego Salad w/ Strawberry Sriracha Dressing

This fresh, colorful, delicious recipe was sent to us by Fiona in Texas, who actually shared several great recipes that we’ll post on the blog later. She also took the lovely photo. Thanks for sharing, Fiona!

The recipe calls for toasted pecans, which you can easily toast yourself or use our Royalty Roast (roasted and lightly sprinkled with sea salt). You could use raw pecans, but we find that lightly roasting shelled pecans helps to bring out a stronger, nuttier flavor.

Have you ever done a taste test comparing a recipe with raw vs. roasted pecans? What do you think? Can you tell a difference?



  • 2 cups spinach, washed
  • 1 Cup Royalty Pecans®
  • 8 tomatoes off the vine, chopped
  • 1 yellow bell pepper, sliced
  • 6 oz manchego cheese, cut into chunks
  • 2 tablespoons hemp hearts


  • 20 strawberries
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 5 teaspoons sriracha seasoning powder
  • 8 teaspoons lime juice
  • 4 teaspoons chia seeds


If you want to lightly roast the pecans yourself, pre-heat the oven to 350°F. Evenly distribute pecans on a baking sheet and cook in the oven for about 4 minutes. Remove from oven and set aside to cool. Or you could use our roasted and lightly salted pecans.

In a large bowl, mix spinach, tomatoes, Bell pepper, cheese, and pecans. Set aside.

In a blender mix strawberries, olive oil, vinegar, lime, and sriracha seasoning until well combined. Add chia seeds. Divide salad equally between 4 plates. Top with hemp hearts and strawberry sriracha dressing.

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