Recipe courtesy of Beverly Gibbons

Blueberry and Toasted Pecan Salad

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 4 servings
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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


  1. 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.
  2. To make vinaigrette, whisk together olive oil and balsamic vinegar.
  3. Drizzle salad with the vinaigrette and serve immediately.