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Recipe courtesy of Beverly Gibbons

Blueberry and Toasted Pecan Salad

  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    415
    Total Fat
    42
    Saturated Fat
    8
    Carbohydrates
    10
    Dietary Fiber
    3
    Sugar
    6
    Protein
    3
    Cholesterol
    15
    Sodium
    34
  • Total: 30 min
  • Prep: 30 min
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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

  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.
Show: Cooking Live
Episode: America's Best Fourth of July: Salads

Categories:

Spinach Salad Salad Recipes Spinach Vegetarian American Blueberry Fruit Nut Recipes Appetizer Side Dish

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2 Reviews
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Candy P.

My fiance and I loved this salad. We just tweaked it a little. To the vinaigrette add a little brown sugar as well as a little grinded black pepper I LOVED the butter on the nuts with blueberry combination. I only had sliced almonds so I buttered those instead. <br />I did add a little flavored mozzarella cheese. And I had a spinach substitute because that's what I'm growing in my garden called arugula, it has a spiciness to it. Amazing I could eat this salad it all day. I'm definitely making this for guests.

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