Hearts of Palm Salad with Honey Balsamic Vinaigrette

This fresh and flavorful hearts of palm salad is packed with crunchy pecans, roasted cherry tomatoes, creamy avocado, and a delicious honey balsamic vinaigrette. A perfect light meal or side dish!
Contents
Why You’ll Love This Salad Ingredients Needed Substitutions & Variations How to Make Hearts of Palm Salad Brittany’s Tips How to Serve Hearts of Palm Salad Storing Leftovers Frequently Asked Questions More Popular Salad Recipes

If you’ve never had hearts of palm, this salad is the perfect way to try them! Hearts of palm have a mild, slightly tangy flavor with a tender-yet-crisp texture that pairs beautifully with the peppery bite of arugula, bitter radicchio, sweet roasted tomatoes, and crunchy maple-glazed pecans.

Toss everything in a simple homemade honey balsamic vinaigrette, and you’ve got a balanced salad that’s sweet, savory, fresh, and satisfying all at once. It’s great as a side salad, but hearty enough to stand alone as a light lunch or dinner.

If you love creative salad recipes, try my easy shirazi salad or shaved brussels sprout salad next!

Why You’ll Love This Salad

Bright & Flavorful – A delicious balance of sweet, tangy, creamy, and crunchy in every bite.
Unique & Nutrient-Packed – Hearts of palm are rich in fiber and antioxidants, while arugula and radicchio add extra vitamins and minerals.
Easy to Make – Just roast the tomatoes, toast the pecans, and toss everything together!
Perfect for Any Occasion – Serve it as a light lunch, a fresh side salad, or even a stunning holiday dish.

Ingredients Needed

hearts of palm – I used Costa Rican hearts of palm from a can. They’re tender, slightly tangy, and perfect for this salad. If you’re shopping for hearts of palm, look for canned or jarred options near the canned veggies or in the international aisle. Fresh hearts of palm are harder to find, but if you spot them, they should be firm and white, not mushy or slimy.
cherry tomatoes – roasting brings out their natural sweetness and adds a caramelized flavor.
pecans – lightly toasted with maple syrup, sea salt, and a pinch of cinnamon for the perfect sweet and crunchy bite.
radicchio & baby arugula – the mix of crisp, slightly bitter radicchio and peppery arugula adds so much flavor and texture.
avocado – creamy, rich, and a perfect contrast to the crunch from the pecans.
honey balsamic vinaigrette – a simple blend of olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup for a vegan option), sea salt, and black pepper. It’s the perfect balance of sweet and tangy!

Substitutions & Variations

I love this hearts of palm salad recipe just the way it is, but there are always ways to switch things up! Here are some ideas:

Greens swap: Not a fan of radicchio? Try swapping it for romaine, spinach, or massaged kale for a milder flavor.
Nut-free option: Skip the pecans or swap them for toasted sunflower seeds or pumpkin seeds for a little crunch without the nuts.
Dressing variations: The honey balsamic vinaigrette is simple and delicious, but if you want to switch it up, try my apple cider vinaigrette or lemon vinaigrette for a different flavor.
Cheese it up: If you’re a cheese lover, crumbled goat cheese or feta would be a delicious addition!
More topping: Want to bulk it up? Toss in some sliced cucumbers, roasted red peppers, or even fresh berries for a little sweetness.

How to Make Hearts of Palm Salad

Step 1: In a small bowl or jar, whisk together dressing ingredients until smooth. Set aside.

Step 2: In a small pan over medium heat, add pecans, maple syrup, sea salt, and cinnamon (if using). Stir frequently for about 3-4 minutes until the pecans are coated and slightly toasted. Transfer to parchment paper to cool.

Step 3: Preheat oven to 400°F. Toss cherry tomatoes with a drizzle of olive oil and a pinch of salt. Roast for 15-20 minutes until caramelized and slightly blistered. Set aside.

Step 4: In a large bowl, toss radicchio and arugula.

Step 5: Drizzle dressing over arugula and radicchio. Toss to combine.

Step 6: Top with sliced hearts of palm, roasted tomatoes, maple pecans and avocado. Toss and enjoy

Brittany’s Tips

Roast the tomatoes for extra flavor: Roasting brings out the natural sweetness of the cherry tomatoes and adds a caramelized, slightly smoky flavor to the salad. If you’re short on time, you can use fresh halved cherry tomatoes instead!
Massage the radicchio: If you’re not a fan of its slight bitterness, try massaging it with a little olive oil or lemon juice before tossing it into the salad. This helps soften the leaves and mellows the flavor.

How to Serve Hearts of Palm Salad

Storing Leftovers

Fridge – Store any leftovers in an airtight container in the refrigerator for up to 2 days. The greens may wilt slightly, but the flavors will still be delicious. For best results, keep the dressing separate and add it just before serving.

Meal prep tip – If you want to prep ahead, roast the tomatoes, make the candied pecans, and whisk together the dressing in advance. Store each component separately in the fridge and assemble the salad just before serving for maximum freshness.

Frequently Asked Questions

What does hearts of palm taste like?

Hearts of palm have a mild, slightly nutty flavor with a tender, almost buttery texture. They’re similar to artichoke hearts, but a bit firmer and less briny.

Where can I buy hearts of palm?

You can find canned or jarred hearts of palm in the canned vegetable aisle of most grocery stores, near the artichokes and olives. Some stores also carry fresh hearts of palm in the produce section.