Mesclun Salad with Strawberries, Brie, and Maple Pecans Recipe

This colorful salad captures the essence of Kiwi Christmas with ripe red strawberries, chives, and mesclun. To make it a meal, top with grilled chicken breast.

Serves: 4 as a side salad


  • 130g Krispkut™ Mesclun with Herbs
  • 250g fresh strawberries, sliced
  • 100g creamy brie, cubed
  • ½ cup Fresh chives, chopped into 2-inch pieces
  • ¼ cup maple syrup
  • 70g pecan nuts
  • Optional: Grilled chicken sliced on top


  • 125ml bottle Krispkut™ Balsamic & Olive Oil Vinaigrette (OR, balsamic and olive oil)


  1. Arrange the Krispkut™ Mesclun with Herbs in a shallow bowl or platter. Top with the sliced strawberries and dot over the cubes of brie. Add sliced, grilled chicken if desired.
  2. Heat the maple syrup in a small frypan, add the pecans and cook them for 2-3 minutes until they are toasted and sticky. Transfer the pecans to a piece of baking paper and leave them to set and harden.
  3. Roughly chop the pecans, scatter them over the salad, and drizzle over the Krispcut™ Balsamic & Olive Oil Vinaigrette to serve.
Mesclun Salad with Strawberries, Brie and Maple Pecans Recipe

Mesclun Salad with Strawberries, Brie, and Maple Pecans Recipe

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