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Blueberry Pecan Salad with Quinoa & Goat Cheese

  • Author: Alexis
  • 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


  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.