Blueberry Pecan Salad
This Blueberry Pecan Salad is inspired by my all-time favorite fruit season: blueberry season, of course!
Growing up in DeMotte, Indiana, my first very job was picking blueberries, and I still LOVE picking–and especially eating–blueberries! We don’t grow blueberries at Perkins’ Good Earth Farm, but we do source them locally both for cooking in our farm kitchen and to sell in our farm stand.
This salad combines our fresh summer salad mix with sweet local blueberries, sharp white cheddar, crunchy caramelized pecans, and a maple vinaigrette–yum!
As long as you’ve caramelized the pecans ahead of time, you can throw this salad together at a moment’s notice. Enjoy!
photo by Evalena Voss
Pear-Fect Pecan Salad
A sweet-savory salad, perfect for the fall season.
Servings: 6 people
Equipment
- 1 salad bowl
- 1 cutting board
- 1 chef's knife
- 1 Food Processor or Blender
Ingredients
For the Salad
- 1 pound Perkins' salad mix
- 12 ounces ripe pear cut into bite-size pieces
- 12 ounces Parmesan grated
- 6 ounces caramelized pecans rough chopped
For the Maple Vinaigrette
- 1 cup canola oil
- 1/2 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 3 cranks black pepper
Instructions
For the Maple Vinaigrette
- Place all ingredients in food processor or blender. Blend thorougly until all ingredients are combined.
For the Salad
- Place salad greens in large bowl. Top with pear pieces, grated Parmesan, and caramelized pecans. Drizzle maple vinaigrette over top. Alternatively, portion out the salad mix into 6 individual bowls and divide toppings accordingly. Drizzle with dressing, top with croutons if desired, and enjoy!