Blackberry, Goat Cheese and Honey-Roasted Pecans Salad

Blackberry, Goat Cheese and Honey-Roasted Pecans Salad


For the salad:

8-12 cups salad greens of your choice (ex.: spinach or mixed spring greens)
3 oz. goat cheese
6 oz. fresh blackberries
¼ of a red onion, thinly sliced

For the pecans:

¾ cup pecan halves, unroasted
2 Tbsp. of honey (I used Le Miel d’Émilie’s miel de bleuetière)

For the vinaigrette:

6 oz. fresh blackberries
3 tbsp. red wine vinegar
1½ tbsp. honey
¼ cup olive oil
Salt and pepper to taste



To roast the pecans:

Preheat oven to 350°F.
Place pecans in a medium mixing bowl and pour warmed honey over pecans. Toss to coat pecans well. Pour pecans out onto prepared baking sheet, separating pecans with a fork until they are in a single layer. Place in oven and bake for 6 minutes.

To make the vinaigrette:

Place all ingredients in a blender. Blend until smooth.
Pour the mixture through a mesh sieve, pressing down to squeeze out all the juice.

To assemble the salad:

Place a good handful of greens on each plate. Top with blackberries, onions, crumbled goat cheese, and pecans. Drizzle vinaigrette on each plate.

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