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Black & Blue Spring Salad with Honey-Roasted Pecans
Black & Blue Spring Salad with Honey-Roasted Pecans and Berry-Balsamic Vinaigrette is a fresh and flavorful salad that's perfect for spring.
Servings 4
Calories 335kcal
Ingredients
- 5 oz spring mix lettuce
- 12 oz blackberries could use blueberries
- 3 oz blue cheese crumbles could use chevre or feta cheese
For the Honey-Roasted Pecans:
- 1/2 cup pecans
- 1/2 Tablespoon butter
- 1 Tablespoon honey
- salt
For the Berry-Balsamic Vinaigrette:
- 1/2 cup blackberries
- 1 Tablespoon sugar
- 1 Tablespoon honey
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons extra virgin olive oil
- salt and pepper
Instructions
For the Honey-Roasted Pecans:
- Preheat oven to 350 degrees. Add butter to a small mixing bowl then add honey and pecans. Stir to coat then spread pecans out on a silpat or parchment paper-lined baking sheet and bake for 5-6 minutes, or until golden brown and fragrant (watch carefully so they don't burn). Sprinkle lightly with salt then set aside and let cool completely — can be made ahead of time.
For the Berry-Balsamic Vinaigrette:
- Add blackberries and sugar to a food processor or blender then process or blend until berries are crushed. Let sit for a minute then add remaining ingredients and process or blend until smooth. Set aside — can be made ahead of time.
- Divide lettuce between plates then top with blackberries, blue cheese crumbles, and honey-roasted pecans. Drizzle with berry-balsamic vinaigrette then serve.
Nutrition
Calories: 335kcal | Carbohydrates: 26g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 268mg | Potassium: 348mg | Fiber: 7g | Sugar: 18g | Vitamin A: 836IU | Vitamin C: 30mg | Calcium: 159mg | Iron: 1mg