Blueberry Goat Cheese Salad with Candied Pecans
Blueberry Goat Cheese Salad with Candied Pecans is delightfully sweet and savory and dressed with a quick homemade Basil Balsamic Vinaigrette. Fresh and vibrant, it's perfect for the holidays or a fancy brunch, but easy enough for weeknights!
Servings: 6 to 8
Calories: 365kcal
Ingredients
For the Salad
- 1 Tablespoon butter
- 1 cup pecans
- 1 Tablespoon brown sugar
- 1 pinch kosher salt
- 4 ounces mixed lettuce greens
- ½ cup blueberries
- 3 ounces goat cheese crumbled (about ½ cup)
- ¼ cup red onion sliced
For the Dressing
- 1 clove garlic
- 3 sprigs fresh basil (or ½ teaspoon dried basil)
- ½ teaspoon kosher salt
- 8 grinds fresh black pepper
- 1 teaspoon dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ cup balsamic vinegar
- ½ cup olive oil
Instructions
- For the Candied Pecans, in a small skillet over medium heat, melt the butter and add the pecans, brown sugar and a pinch of salt. Saute, stirring and tossing frequently, about 4 minutes until they are toasted and coated. Don't walk away, nuts burn fast! Allow to cool.
- Make the dressing by adding all ingredients except the olive oil to a food processor or blender. Puree until smooth while drizzling the olive oil in through the feed tube, about 1 minute.
- Assemble the salad on a large serving platter with lettuce, red onion slices, crumbled goat cheese (use a fork to crumble), blueberries, and the candied pecans. Drizzle with basil balsamic vinaigrette and serve.
Notes
- The Basil Balsamic Vinaigrette can be made in a food processor, blender or in a jar using a stick immersion blender. Blending the dressing is the best way to incorporate the fresh basil. If you want to make the dressing by hand, you can simply mince the garlic and basil, or use dried, and shake all ingredients together in a jar. This recipe makes more dressing than is needed for this salad. Extra dressing can be stored in a jar in the fridge for up to 1 week (longer if not using fresh basil).
- Candied pecans can be made a day or two in advance and kept in an airtight container on the counter.
- This salad can be made ahead, covered and refrigerated or transported to a holiday party. Wait to add the candied pecans and dressing until just before serving.
Nutrition
Calories: 365kcal | Carbohydrates: 11g | Protein: 5g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 286mg | Potassium: 167mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1681IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg