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Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette
Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tossed green salad with pecans, cranberries, goat cheese, red pepper, and honey mustard balsamic dressing.
Ingredients:
  • Pecans:
  • 4 ounces whole pecans
  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • Honey Mustard Vinaigrette:
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey mustard
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Salad:
  • 1 pound mixed salad greens, including fresh baby spinach
  • 4 ounces goat cheese
  • 1/4 cup sweetened dried cranberries
  • 1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices
Instructions:
  • Prepare the pecans: In a bowl, mix pecans with melted butter until well coated. Sprinkle with sugar and toss until lightly coated. Spread on a lined baking sheet and bake at 300°F for 20 minutes. Cool before serving.
  • Prepare the dressing by combining olive oil, balsamic vinegar, honey mustard, minced garlic, and red pepper flakes in a jar. Shake vigorously until all ingredients are thoroughly mixed. Season with salt and pepper to taste.
  • Combine salad greens, spinach, goat cheese, dried cranberries, red bell pepper, and pecans in a large bowl. Drizzle 1/4 cup of dressing over the salad mixture. Mix well to evenly coat. Serve right away and refrigerate any leftover dressing.

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