Name: Blueberry Pecan Salad with Quinoa & Goat Cheese
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 3/4 cup blueberries; 3 1/2 tbsp balsamic vinegar; 2 tbsp extra virgin olive oil; 2 tsp pure maple syrup; Dash of salt; 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

Description

This summer salad features fresh blueberries, toasty pecans, creamy goat cheese and quinoa for added nutrition.

Ingredients

Scale

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

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Instructions

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.