Blueberry Goat Cheese Salad (Print Version)
Mixed greens tossed with blueberries, goat cheese, toasted pecans, and honey-balsamic vinaigrette.
# What You’ll Need:
→ Salad
01 - 140 g mixed salad greens (such as arugula, baby spinach, or spring mix)
02 - 150 g fresh blueberries
03 - 115 g goat cheese, crumbled
04 - 60 g pecan halves, toasted
05 - 1/4 small red onion, thinly sliced
→ Honey-Balsamic Vinaigrette
06 - 3 tbsp extra-virgin olive oil
07 - 1.5 tbsp balsamic vinegar
08 - 1 tbsp honey
09 - 1 tsp Dijon mustard
10 - 1/4 tsp sea salt
11 - 1/8 tsp black pepper
# How to Make It:
01 - In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, sea salt, and black pepper until the dressing is fully emulsified.
02 - In a large salad bowl, combine mixed salad greens, fresh blueberries, toasted pecans, and thinly sliced red onion.
03 - Drizzle the vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated with dressing.
04 - Scatter the crumbled goat cheese over the top of the salad.
05 - Serve the salad immediately after tossing for optimal freshness.
# Additional Tips::
01 -
- Uses fresh seasonal produce
- Ready in just 15 minutes
- Naturally vegetarian and gluten-free
- Elegant enough to impress guests yet easy for weekdays
- Blueberries and honey bring a sweet touch that kids enjoy while goat cheese offers grown-up tang
02 -
- High in antioxidants thanks to blueberries
- Packed with texture from creamy tangy and crunchy elements
- No cook recipe that is naturally gluten-free
03 -
- Always toast your pecans just until fragrant to deepen their flavor
- Crumble goat cheese by hand for soft pillowy pieces rather than using pre-crumbled cheese
- Use high-quality greens for the best flavor since they form the foundation of the salad