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bowl with mixed greens guayabas pecans and vegan queso
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Guava Salad, Queso Fresco and Candied Pecans

Guava salad topped with vegan queso fresco and candied pecans tossed with balsamic vinaigrette
Course Salad
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 297kcal
Author Dora S.


Candied Pecans

  • 3 tbsp. Aquafaba
  • 2 cups Pecan halves
  • cup Coconut sugar



  • Preheat oven to 300°F. Line a sheet tray with parchment paper.
  • In a large bowl, add the aquafaba and beat with an electric hand mixer until foamy. Add pecans and brown sugar and mix well.
  • Pour pecans on sheet tray and bake for 20 minutes. Remove from oven and let cool.
  • In a large bowl combine the mixed greens, candied pecans, guava slices, and add balsamic vinaigrette. Mix to combine. Season with salt and pepper if necessary.
  • Sprinkle the queso fresco on the salad and serve.


Once you dress the salad eat immediately.


Serving: 1serving | Calories: 297kcal | Carbohydrates: 34g | Protein: 10g | Fat: 51g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 463mg | Potassium: 646mg | Fiber: 9g | Sugar: 20g | Vitamin A: 1159IU | Vitamin C: 204mg | Calcium: 144mg | Iron: 2mg