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
Blueberry Pecan Salad
A delicious seasonal salad topped with caramelized pecans, white cheddar and blueberries.
Servings: 6
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 oz blueberries
- 12 oz white cheddar cubed
- 6 oz caramelized pecans rough chopped
For the Dressing
- 1 cup avocado oil or other neutral 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 blueberries, cubed white cheddar, 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!