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Berry and Pecan Spring Mix Salad with Vinaigrette

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!

Total Time

10min

5.0

1 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

2 cups

Romaine Spring Mix

•

2 cups

Fresh Spinach

•

1/2 cup

Fresh Blueberries

•

1/2 cup

Fresh Raspberries

•

1/4 cup

Pecan Halves

•

1/2 cup

Canned Chickpeas

•

1/2

Avocado , cubed

•

4 slices

Deli Turkey , chopped

•

4 Tbsp

Goat Cheese

•

1/2 cup

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

Maple Syrup

(optional)

•

1/4 cup

Water

(optional)

•

3 Tbsp

Feta Cheese

(optional)

•

Lemon , juiced

(optional)

Cooking Instructions

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

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

To make the vinaigrette, add Frozen Blueberries (1/2 cup) , 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 (1/4 cup) , Feta Cheese (3 Tbsp) , and Lemon (1) to a NutriBullet, food processor or blender.

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

Nutrition Per Serving

CALORIES

664

FAT

47.8 g

PROTEIN

21.5 g

CARBS

45.7 g