Description
A vibrant and refreshing Blueberry Goat Cheese Salad featuring crunchy candied pecans, fresh mixed greens, and a fragrant basil-balsamic vinaigrette. Perfect for a quick, elegant 20-minute meal that balances sweet, tangy, and savory flavors.
Ingredients
Scale
For the Candied Pecans
- 2 tablespoons Butter
- 1 cup Pecans
- 1/4 cup Brown Sugar
- 1/4 teaspoon Kosher Salt
For the Salad
- 4 cups Mixed Lettuce Greens
- 1 cup Blueberries
- 4 ounces Goat Cheese
- 1/2 small Red Onion
For the Dressing
- 1 clove Garlic
- 1 cup Fresh Basil
- 1 tablespoon Dijon Mustard
- 1 tablespoon Honey or Maple Syrup
- 1/4 cup Balsamic Vinegar
- 1/3 cup Olive Oil
Instructions
- Preparation: Gather and measure all ingredients. This ensures a smooth cooking process and helps maintain timing for each step.
- Make Candied Pecans: Heat a skillet over medium heat and melt the butter. Add the pecans, brown sugar, and a pinch of kosher salt. Stir frequently for about 4 minutes, allowing the pecans to toast and develop a sweet glazed coating. Once done, spread them out on a plate to cool completely and set the candied texture.
- Prepare Dressing: In a food processor, combine the garlic clove, fresh basil leaves, salt, pepper, Dijon mustard, honey (or maple syrup), and balsamic vinegar. Blend these ingredients while slowly drizzling in the olive oil until the dressing emulsifies and becomes smooth, about 1 minute. Adjust seasoning to taste if needed.
- Assemble Salad: On a large serving platter or bowl, layer the mixed lettuce greens evenly. Top with crumbled goat cheese pieces, whole blueberries, thinly sliced red onion, and the cooled candied pecans. Just before serving, drizzle the prepared basil-balsamic dressing over the salad. Toss lightly to combine all ingredients evenly and serve immediately to enjoy freshness and texture.
Notes
- To toast pecans evenly, stir constantly and watch closely to prevent burning.
- Use fresh and crisp lettuce greens for the best salad texture.
- If you do not have a food processor, use a blender or finely chop herbs and mince garlic before whisking the dressing ingredients vigorously to emulsify.
- The salad is best served immediately after dressing to keep greens crisp and pecans crunchy.
- You can substitute goat cheese with feta or blue cheese if preferred.
- Store any leftover dressing in an airtight container in the refrigerator for up to 3 days.
