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5 from 2 votes

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
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Servings: 4
Author: My TX Kitchen

Ingredients

Toasted Pecans

  • 1 Egg White
  • 2 tablespoons Sugar
  • ½ teaspoon Cardamom
  • ½ cup pecans chopped

Salad Dressing

  • ½ cup Blueberries
  • cup Olive Oil
  • 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

Instructions

  • 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.