I got a brand spankin’ new camera and I’m FAH-REAKING out. !!!
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.
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.
Clear your mind and bod and most importantly, clear your plate! This salad makes that pretty damn easy.
Fork to face and repeat.
Blueberry Pecan Salad with Quinoa & Goat Cheese
- Prep Time: 15 mins
- Cook Time: 6 mins
- Total Time: 21 mins
- Yield: 3-4 as a side 1x
- Category: Salad
This summer salad features fresh blueberries, toasty pecans, creamy goat cheese and quinoa for added nutrition.
For the dressing:
- 3/4 cup blueberries
- 3 1/2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tsp pure maple syrup
- Dash of salt
For the salad:
- Heaping 1/2 cup pecans, roughly chopped
- 4 cups mixed greens (arugula would be good too!)
- 1/2 cup cooked quinoa
- 1/3 of a red onion, thinly sliced
- 1 cup blueberries
- 3–4 oz goat cheese, crumbled
- Salt and pepper
- Combine all dressing ingredients in a blender and blend until smooth. Set aside.
- Preheat oven to 350F. Place pecans on a baking sheet and roast for 6-8 minutes, or until light brown and toasty.
- To assemble the salad, toss together greens, quinoa, onion, blueberries, goat cheese and pecans. Sprinkle with salt and pepper. Drizzle with dressing and serve.