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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.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●oven
- ●blender
- ●food processor
📝 Preparation Steps
1
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.
honey1 Tablespoonsaltsalt and pepper
2
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.
blackberries (could use blueberries)12 ozcup blackberries1/2sugar1 Tablespoon
3
Divide lettuce between plates then top with blackberries, blue cheese crumbles, and honey-roasted pecans. Drizzle with berry-balsamic vinaigrette then serve.
blackberries (could use blueberries)12 ozcup blackberries1/2blue cheese crumbles (could use chevre or feta cheese)3 ozhoney1 Tablespoon
Nutrition Facts
calories
335 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
7 g
sugar Content
18 g
sodium Content
268 mg
protein Content
8 g
trans Fat Content
0.1 g
cholesterol Content
20 mg
carbohydrate Content
26 g
saturated Fat Content
7 g
unsaturated Fat Content
16 g
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