Blueberry, Roasted Pecan & Goat Cheese Salad
I used to find fruit in salads really weird, but when fruit is in season, I’ve become a much bigger fan of using fruit to achieve a salty sweet balance of flavours.
As someone who tries to reduce my sugar intake as much as possible, I’d much prefer to use fresh ingredients like berries instead of adding sugar or syrup to my savoury meals.
This is a very simple kale salad, where we massage the kale (this stops it from being super chewy), and balance it with a simple mustard vinaigrette dressing, crunchy pecans and crumbled goat cheese which is up there with my favourite kind of cheese.
Make this one for a picnic, potluck or simple dinner party. It’s healthy, simple and tasty, and you can prepare the kale and pecans in advance, so you can save time when there is busy entertaining to do!
Blueberry, Roasted Pecan & Goat Cheese Salad
An easy and fresh salad with crunchy pecans, tangy goat’s cheese and sweet juicy blueberries.
Serves:
6
Prep time:
10 minutes
Cook time:
10 minutes
INGREDIENTS
- 2 cups pecans, raw
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 bunch kale, leaves torn and washed
- 1 punnet blueberries
- 100g goat’s cheese
- Salt and pepper, to taste
METHOD
- Preheat the oven to 180°C. Place the pecans on a large baking sheet in a single layer. Roast in the oven for 7-10 minutes, tossing half way through. Watch carefully to ensure they don’t burn.
- To make the salad, in a large bowl combine the vinegar, mustard, olive oil and salt.
- Add in the kale and toss to coat. Using tongs or your hands, really press into the kale, continually squeezing different parts of it. This is to soften and break down some of those chewy fibres.
- When the kale is softened, glossy and reduced in size, toss in the blueberries and goat cheese. Season to taste with salt and pepper.
- Serve topped with roasted pecans.
Notes
- If you want to make this in advance, prepare the kale only in the dressing, and roast the pecans. You can do this the night before. At the last minute add in the blueberries and cheese to serve.
- You can also use almonds, walnuts or macadamias in this recipe.
- Want to take it to the next level. Instead of roasted pecans, use my recipe for sugar free candied pecans.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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