This Blackberry Pecan Salad with Honey Balsamic Vinaigrette is super simple and versatile. It is easy to mix and match and is a sure crowd pleaser! Pair with a fresh batch of Cinnamon Sugar Roasted Nuts and you will hit home run! Scroll below to try the recipe for yourself!

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Blackberry Pecan Salad with Honey Balsamic Vinaigrette

SERVES: 6-9
PREP TIME: 15 MINUTES

Honey Balsamic Vinaigrette Dressing Ingredients:

• 1/2 cup extra virgin olive oil
• 1 Tbsp fresh lemon/lime juice (more or less to preference)
• 3 Tbs raw honey (preferably local, more or less to preference)
• 1/3 cup balsamic vinegar
• 1 tsp garlic, minced (about 1 clove)
• 1 tsp dried oregano
• 1/2 tsp cracked black pepper
• 1/2 tsp sea salt

Method:

1. In a small jar, add all ingredients together and shake until well combined. (Sometimes I will toss all the ingredients into my NutriBullet, blend, and call it a day by serving from the container.)
2. Set aside in the fridge in the meantime preparing the salad.

BlacBlackberry Pecan Salad with Honey Balsamic Vinaigrette Ingredients:

• 10 oz. spring salad mix (or leafy mix of choice, about 9 cups)
• 3 small cucumbers, thinly sliced (about 1 1/2 cups)
• 1 medium red onion, thinly sliced (about 1 1/2 cups)
• 1 1/2 cups candied pecans (like these Cinnamon Sugar Roasted Nuts)
• 12 oz. blackberries (about 1 1/2 cups)
• 3/4 cup crumbled goat cheese (also known as chèvre, more or less to preference)

Method:

1. Layer a bed of leafy greens in a large salad bowl and add the cucumbers, red onion, blackberries, pecans and chèvre.
2. Toss together or serve as is.
3. Pair alongside the honey balsamic dressing and enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.