- 1/2 cup pecan halves
- 2 tablespoons butter, melted
- 1 cup fresh blueberries
- 5 cups fresh spinach leaves or green leaf, rinsed and dried
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.