Blueberry-Orange Salad with Spiced Pecans
Blueberries, mandarin oranges and arugula topped with cardamom spiced pecans and creamy goat cheese for a perfect summer salad.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Servings: 4
Author: My TX Kitchen
Toasted Pecans
- 1 Egg White
- 2 tablespoons Sugar
- ½ teaspoon Cardamom
- ½ cup pecans chopped
Salad Dressing
- ½ cup Blueberries
- ⅛ cup Olive Oil
- ⅛ cup Balsamic Vinegar
- 1 teaspoon Sugar
- 2 tablespoons Orange Juice
Salad
- 6 ounces Arugula/Spinach Blend
- 1 small can Mandarin Oranges drained
- ¼ cup Goat Cheese Crumbles
- 1 ½ cups Blueberries
Preheat oven to 350 F. Spray a foil lined baking sheet with non-stick cooking spray and set aside. Mix egg white, sugar and cardamom well. Add pecans and stir till coated. Spread pecans onto prepared baking sheet. Bake for 10-15 minutes, stirring as needed, until pecans are toasted. Remove from oven and break up into smaller pieces.
Combine ½ cup blueberries, olive oil, vinegar, sugar and orange juice in a blender. Puree until smooth. Refrigerate vinaigrette until ready to serve.
In a large bowl, toss lettuce, blueberries, and oranges. Top with goat cheese and pecans. Serve with Blueberry Vinaigrette.