Blueberry Goat Cheese Salad (Print Version)
Mixed greens tossed with blueberries, goat cheese, toasted pecans, and honey-balsamic vinaigrette.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For extra crunch, substitute pecans with walnuts or almonds, or add sliced apples for sweetness.
02 -
Add grilled chicken or cooked quinoa to create a heartier meal.
03 -
For a vegan option, replace goat cheese with a plant-based cheese and use agave syrup in place of honey.
04 -
This salad pairs well with crisp white wines such as Sauvignon Blanc or Pinot Grigio.