1bunchkale, trimmed into piecedOR 1 small bag of whole spinach leaves
2cupsblueberries, whole
1cuppecans, chopped
1tbsphoney
3ozgoat cheese, crumbled
salt to taste
Vinaigrette Dressing
1/3cupolive oil
3tbspwhite balsamic vinegar
2 tbsphoney
1/4tspsea salt
1/8tspground pepper
Instructions
Salad
In a large salad bowl, combine kale or spinach and blueberries. Set aside.
Preheat large skillet over low-medium heat, add pecans and roast for about 3 minutes, or until golden brown. Shake skillet occasionally to avoid burning. Drizzle honey and sprinkle salt over pecans and continue roasting until honey has caramelized, shaking skillet often.
When pecans are done roasting, pour over kale and blueberries.
Toss gently to combine. Add goat cheese and toss a few more times, plate and serve.*
Vinaigrette Dressing
Whisk olive oil, balsamic vinegar, honey, sea salt and pepper together until well combined.