Summer Berry and Goat Cheese Salad with Candied Pecans
Summer Berry and Goat Cheese Salad with Candied Pecans
Ingredients
For the Candied Pecans
- 1 cup pecan halves
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 teaspoon salt
For the Salad
- 8 cups mixed greens
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 4 ounces goat cheese, crumbled
- 1/4 cup red onion, thinly sliced
For the Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the candied pecans: In a small non-stick skillet over medium heat, combine the pecan halves, granulated sugar, water, and salt. Stir constantly until the water evaporates and the sugar crystallizes and coats the pecans, about 5-7 minutes. Be careful not to burn them. Spread the candied pecans in a single layer on a piece of parchment paper to cool completely.
⏱️ 10 min
- 2
Prepare the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.
⏱️ 5 min
- 3
Assemble the salad: In a large salad bowl, combine the mixed greens, sliced strawberries, blueberries, crumbled goat cheese, and thinly sliced red onion.
⏱️ 3 min
- 4
Just before serving, drizzle the balsamic vinaigrette over the salad ingredients. Add the cooled candied pecans. Toss gently to combine all ingredients evenly.
⏱️ 2 min
- 5
Divide the salad among 4 plates and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Summer Berry and Goat Cheese Salad with Candied Pecans
For the Candied Pecans
- 1 cup pecan halves
- 1/4 cup granulated sugar
- 2 tablespoons water
- 1/4 teaspoon salt
For the Salad
- 8 cups mixed greens
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 4 ounces goat cheese, crumbled
- 1/4 cup red onion, thinly sliced
For the Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the candied pecans: In a small non-stick skillet over medium heat, combine the pecan halves, granulated sugar, water, and salt. Stir constantly until the water evaporates and the sugar crystallizes and coats the pecans, about 5-7 minutes. Be careful not to burn them. Spread the candied pecans in a single layer on a piece of parchment paper to cool completely.
⏱️ 10 min - 2
Prepare the balsamic vinaigrette: In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.
⏱️ 5 min - 3
Assemble the salad: In a large salad bowl, combine the mixed greens, sliced strawberries, blueberries, crumbled goat cheese, and thinly sliced red onion.
⏱️ 3 min - 4
Just before serving, drizzle the balsamic vinaigrette over the salad ingredients. Add the cooled candied pecans. Toss gently to combine all ingredients evenly.
⏱️ 2 min - 5
Divide the salad among 4 plates and serve immediately.