Layer Romaine Spring Mix (2 cup), Fresh Spinach (2 cup), 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 slice), and Goat Cheese (2 ounce) 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 tablespoon), Roasted Walnut Oil (1 tablespoon), Red Apple Balsamic Vinegar (1 tablespoon), Apple Cider Vinegar (1 tablespoon), Maple Syrup (1 tablespoon), Water (1/4 cup), Feta Cheese (1 ounce), and Lemon (1) to a NutriBullet, food processor or blender.
Blend until smooth, creamy consistency is achieved. Store in refrigerator up to one week.