Blueberry and Toasted Pecan Salad

Total Time:
30 min
Prep:
30 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 1/2 cup pecan halves
  • 2 tablespoons butter, melted
  • 1 cup fresh blueberries
  • 5 cups fresh spinach leaves or green leaf, rinsed and dried
  • Balsamic vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons good quality balsamic vinegar
Directions

Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.

To make vinaigrette, whisk together olive oil and balsamic vinegar.

Drizzle salad with the vinaigrette and serve immediately.

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    Peach and Pecan Salad

    Recipe courtesy of Aaron McCargo Jr.