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Kale, Blueberry and Candied Pecan Salad

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Prep Time 15 mins
Vinaigrette Dressing Prep Time 10 mins
Total Time 25 mins
Course Salad
Servings 4

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

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.
  • Drizzle on top of salad and serve.