Blueberry Pecan Salad with Quinoa & Goat Cheese
Ingredients
Dressing
-
¾
cup
blueberries
-
3 ½
tbsp
balsamic vinegar
-
2
tbsp
extra virgin olive oil
-
2
tsp
pure maple syrup
-
1
dash
salt
Salad
-
½
cup
pecans, roughly chopped
-
4
cups
mixed greens
-
½
cup
cooked quinoa
-
⅓
of a red onion
thinly sliced
-
1
cup
blueberries
-
3-4
oz
goat cheese, crumbled
-
to taste
salt and pepper
Instructions
- Blend all dressing ingredients until smooth and set aside.
- Preheat the oven to 350°F and roast pecans on a baking sheet for 6-8 minutes until light brown.
- In a large bowl, combine mixed greens, quinoa, onion, blueberries, goat cheese, and pecans.
- Season with salt and pepper, drizzle with the dressing, and serve.
Nutrition Facts (estimated)
Servings
3-4 as a side
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
10mg
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