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Fresh Blueberry Goat Cheese Salad Recipe with Candied Pecans

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A quick and easy summer salad combining fresh blueberries, creamy goat cheese, and crunchy candied pecans with a homemade balsamic vinaigrette. Perfect for light meals, brunches, or potlucks.

Ingredients

Scale
  • 2 cups fresh blueberries (about 300g), washed and dried
  • 5 ounces mixed salad greens (about 140g) – baby spinach, arugula, and spring mix
  • 4 ounces goat cheese (115g), crumbled
  • 1 cup candied pecans (120g) – toasted pecans coated in brown sugar and butter
  • 1/4 cup thinly sliced red onion (optional)
  • A small handful fresh mint leaves, roughly chopped
  • 3 tablespoons balsamic vinegar (45ml)
  • 1/4 cup extra virgin olive oil (60ml)
  • 1 tablespoon honey (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons brown sugar (30g) for candying pecans
  • 1 tablespoon unsalted butter (14g) for candying pecans

Instructions

  1. Prepare the candied pecans: Place 1 cup pecans in a dry skillet over medium heat. Toast for 3-4 minutes, stirring often until fragrant and slightly darker.
  2. Add 2 tablespoons brown sugar and 1 tablespoon unsalted butter. Stir continuously until sugar melts and coats the pecans, about 2 minutes. Transfer to parchment paper to cool and harden.
  3. Make the dressing: In a small bowl, whisk together 3 tablespoons balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Season with salt and freshly ground black pepper to taste. Set aside.
  4. Prep the salad base: Rinse and dry mixed salad greens thoroughly. Thinly slice red onion and roughly chop fresh mint leaves.
  5. Combine ingredients: In a large salad bowl, gently toss mixed greens with blueberries, sliced red onions, and chopped mint. Crumble goat cheese over the top.
  6. Dress the salad: Drizzle the balsamic vinaigrette over the salad. Toss gently with salad tongs or clean hands to coat evenly without smashing the berries.
  7. Finish with candied pecans: Sprinkle the cooled candied pecans evenly over the top. Serve immediately.

Notes

Toast pecans before candying to enhance flavor. Stir constantly when candying pecans to avoid burning sugar. Dry salad greens thoroughly to prevent sogginess. Use room temperature goat cheese for easier crumbling. Toss salad gently to avoid bruising blueberries. Prepare pecans and dressing ahead but dress salad just before serving.

Nutrition

Keywords: blueberry salad, goat cheese salad, candied pecans, summer salad, fresh salad, easy salad recipe, balsamic vinaigrette

Find it online: https://katedishes.com/fresh-blueberry-goat-cheese-salad-recipe-with-candied-pecans-easy-and-perfect-for-summer/