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.
Servings: 4
Calories: 180kcal
Ingredients
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
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.
Notes
Nutrition Facts are based on ¼ Salad + 1 T. Dressing + 1 T. Pecans
Nutrition
Calories: 180kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Fiber: 3.4g
