Blueberry Pecan Salad with Quinoa & Goat Cheese

I got a brand spankin’ new camera and I’m FAH-REAKING out.  !!!

Blueberry Pecan Salad with Quinoa & Goat Cheese //

It’s been sitting in a box in my room staring at me with those sad little puppy eyes since graduation. I decided that I wouldn’t let myself play with it until after I passed the RD exam since I desperately needed to focus on studying. So why the new photography gear? Well, other than the fact that I’m weirdly obsessed with food and taking pictures of food, I also really, really, really want to take my blog to the next level. And let’s be real…you and you and you and you all eat with your peepers. I swear, those paleo pancakes could taste like eggy cardboard but as long as the gorgeous pictures make you drool, all is well in the blog world! Sad but true, my friends. Now that I’m back from Europe, I’m more ready than ever to make this bloggy boo the best in can be, starting with the pics!

Better pictures. Better ingredients. Papa John’s.


But really, though. Did I mention that we ate Papa John’s pizza at 2am in Ireland no less than a week ago? It was a proud, proud moment. We yelled at the European boys about their yucky cigarette habit while stuffing our faces with mediocre American pizza. It was tragic and oh so beautiful.

I mean I don’t know what’s better, this toasty cheesy bowl of salad greatness or the fact that I can finally actually make out the little balls of quinoa in the uber clear pictures! I always thought my pictures were okay, but seeing what I can do with a legit camera before even editing is just leaps and bounds above what my good old iPhone is capable of.

I still know nothing about this camera. Thank God I have some fabulous friends (ahem Davida and Autumn) who can give me tutorials! For now, all you get is close up pictures of blueberry salad in yo face.

Blueberry Pecan Salad with Quinoa & Goat Cheese //

Today’s theme is all about clarity. Lettuce clear our bodies with salad greens because all we’ve (I’ve) eaten in the past few weeks are baguettes the size of my arm. Lettuce take allllll the clear pictures– ones that I don’t have to spend half my day editing. Lettuce plant face into a punnet of blueberries to boost our brain power. Major antioxidants are going on in this ensalada, people.

Blueberry Pecan Salad with Quinoa & Goat Cheese //

Clear your mind and bod and most importantly, clear your plate! This salad makes that pretty damn easy.

Fork to face and repeat.

5.0 from 2 reviews
Blueberry Pecan Salad with Quinoa & Goat Cheese
Prep time
Cook time
Total time
This summer salad features fresh blueberries, toasty pecans, creamy goat cheese and quinoa for added nutrition.
Recipe type: Salad
Serves: 3-4 as a side
For the dressing:
  • ¾ cup blueberries
  • 3½ tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tsp pure maple syrup
  • Dash of salt
For the salad:
  • Heaping ½ cup pecans, roughly chopped
  • 4 cups mixed greens (arugula would be good too!)
  • ½ cup cooked quinoa
  • ⅓ of a red onion, thinly sliced
  • 1 cup blueberries
  • 3-4 oz goat cheese, crumbled
  • Salt and pepper
  1. Combine all dressing ingredients in a blender and blend until smooth. Set aside.
  2. Preheat oven to 350F. Place pecans on a baking sheet and roast for 6-8 minutes, or until light brown and toasty.
  3. To assemble the salad, toss together greens, quinoa, onion, blueberries, goat cheese and pecans. Sprinkle with salt and pepper. Drizzle with dressing and serve.





What I Ate Wednesday

Eeeeek a super late What I Ate Wednesday post! I meant to get this done last night but ended up having a fabulous camera sesh with my friend Autumn–more deets on that later!. I’ve been trying to majorly focus on including lots of fruits and veggies this week since there was a serious fiber shortage in Europe. Oh and is anyone else loving cherries right now? I’ve been scarfing down handfuls on handfuls after dinner! Obsessed.


smoothie break

Sorry to bore you, but you know what it is! Blueberry chocolate green smoothie (I nixed the avocado and added 2 tbsp hemp seeds) + a hard-boiled egg. I’ve been loving this combo lately! The smoothie may look small in that big mason jar, but it nearly filled the big nutribullet cup! Sometimes I’ll pair the smoothie with a slice of Ezekiel toast topped with hummus or avocado. My recent obsession is this Sahara cuisine original hummus (doused with hot sauce, duh) from Whole Foods. It’s big enough to last me a week and it’s so darn creamy!

crackers and hummus

I also had some Finn crisps with hummus because I was hangry pants before lunch.



OMG. This salad. Get excited. Get very excited.

cauli rice

An hour later I had a bowl of delish spanish cauliflower “rice” from my BFF Julia’s new cookbook, Let Them Eat Kale! I’ll be giving away a copy next week yippeeeee!


roasted veg

Later in the afternoon, I had some roasted sweet potatoes and broccoli dipped in unpictured hummus along with some crunchy roasted chickpeas that I impulsively bought at TJ Maxx.




I made some pretty spectacular vegan kale and lentil salsa verde enchiladas that I can’t wait to share with you! They’re a spin-off from my fave pinto bean & swiss chard enchiladas. I had more roasted veggies on the side.


Grapes for dessert! See you later this week for that salad recipe!