Recipe Image

Servings:

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 Rating

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

•

4 Tbsp

Pecan Halves

•

1/2 cup

GOYA® Chick Peas

•

1/2

Avocado , cubed

•

4 slices

Deli Turkey , chopped

•

3 2/3 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)

•

4 Tbsp

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 (4 Tbsp) , GOYA® Chick Peas (1/2 cup) , Avocado (1/2) , Deli Turkey (4 slices) , and Goat Cheese (3 2/3 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 (4 Tbsp) , 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

542

FAT

40.1 g

PROTEIN

15.6 g

CARBS

35.4 g