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Kale, Blueberry and Candied Pecan Salad

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Prep Time 15 minutes
Vinaigrette Dressing Prep Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad
Ingredients Method

Ingredients
  

Salad
  • 1 bunch kale, trimmed into pieced OR 1 small bag of whole spinach leaves
  • 2 cups blueberries, whole
  • 1 cup pecans, chopped
  • 1 tbsp honey
  • 3 oz goat cheese, crumbled
  • salt to taste
Vinaigrette Dressing
  • 1/3 cup olive oil
  • 3 tbsp white balsamic vinegar
  • 2 tbsp honey
  • 1/4 tsp sea salt
  • 1/8 tsp ground pepper

Method
 

Salad
  1. In a large salad bowl, combine kale or spinach and blueberries. Set aside.
  2. 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.
  3. When pecans are done roasting, pour over kale and blueberries.
  4. Toss gently to combine. Add goat cheese and toss a few more times, plate and serve.*
Vinaigrette Dressing
  1. Whisk olive oil, balsamic vinegar, honey, sea salt and pepper together until well combined.
  2. Drizzle on top of salad and serve.