Berry and Pecan Spring Mix Salad with Vinaigrette

18 INGREDIENTS • 4 STEPS • 10MINS

Berry and Pecan Spring Mix Salad with Vinaigrette

Recipe

5.0

1 rating

This Berry and Pecan Spring Mix Salad is loaded with berries, avocado, pecans, and goat cheese then drizzled in a Blueberry Pecan Balsamic Vinaigrette, just in time for summer!

This Berry and Pecan Spring Mix Salad is loaded with berries, avocado, pecans, and goat cheese then drizzled in a Blueberry Pecan Balsamic Vinaigrette, just in time for summer!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

10MINS

Total Time

$4.83

Cost Per Serving

Ingredients

Servings

2

us / metric

100 g

Romaine Spring Mix

480 mL

75 g

Fresh Blueberries

60 g

Fresh Raspberries

4 Tbsp

Pecan Halves

100 g

Canned Chickpeas

1/2

Avocado, cubed

4 slices

Deli Turkey, chopped

3 2/3 Tbsp

Goat Cheese

75 g

Frozen Blueberries, thawed

or Fresh Blueberries

optional

2 Tbsp

Pecan Halves

optional

1 Tbsp

Roasted Walnut Oil

or Olive Oil

optional

1 Tbsp

Red Apple Balsamic Vinegar

or Other Fruit Flavored Balsamic Vinegar

optional

1 Tbsp

Apple Cider Vinegar

optional

1 Tbsp

optional

4 Tbsp

Water

optional

3 Tbsp

Feta Cheese

optional

1

Lemon, juiced

optional

Nutrition Per Serving

VIEW ALL

Calories

542

Fat

40.1 g

Protein

15.6 g

Carbs

35.4 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking Instructions

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step 1

Layer Romaine Spring Mix (100 g), Fresh Spinach (480 mL), Fresh Blueberries (75 g), Fresh Raspberries (60 g), Pecan Halves (4 Tbsp), Canned Chickpeas (100 g), Avocado (1/2), Deli Turkey (4 slices), and Goat Cheese (3 2/3 Tbsp) in large bowls or plates, dividing the items evenly.

step 1 Layer Romaine Spring Mix (100 g), Fresh Spinach (480 mL), Fresh Blueberries (75 g), Fresh Raspberries (60 g), Pecan Halves (4 Tbsp), Canned Chickpeas (100 g), Avocado (1/2), Deli Turkey (4 slices), and Goat Cheese (3 2/3 Tbsp) in large bowls or plates, dividing the items evenly.

step 2

Drizzle with dressing of choice or make my Blueberry Pecan Balsamic Vinaigrette.

step 2 Drizzle with dressing of choice or make my Blueberry Pecan Balsamic Vinaigrette.

step 3

To make the vinaigrette, add Frozen Blueberries (75 g), Pecan Halves (2 Tbsp), Roasted Walnut Oil (1 Tbsp), Red Apple Balsamic Vinegar (1 Tbsp), Apple Cider Vinegar (1 Tbsp), Maple Syrup (1 Tbsp), Water (4 Tbsp), Feta Cheese (3 Tbsp), and Lemon (1) to a NutriBullet, food processor or blender.

step 4

Blend until smooth, creamy consistency is achieved. Store in refrigerator up to one week.

step 4 Blend until smooth, creamy consistency is achieved. Store in refrigerator up to one week.

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