Blackberries, Goat Cheese and Honey-Roasted Pecans Salad

Bouchées de chou-fleur miel, lime et Sriracha


  • 8-12 cups salad greens of your choice (ex.: spinach or mixed spring greens)
  • 3 oz. goat cheese
  • 6 oz. fresh blackberries
  • 1/4 cup of a red onion, thinly sliced



  • 6 oz. fresh blackberries
  • 3 tbsp. red wine vinegar
  • 1 1/2 tbsp. honey
  • 1/4 cup olive oil
  • Salt and pepper to taste

Rôtir les pacanes

  1. Preheat oven to 350°F.
  2. Place pecans in a medium mixing bowl and pour warmed honey over pecans.
  3. Toss to coat pecans well.
  4. Pour pecans out onto prepared baking sheet, separating pecans with a fork until they are in a single layer.
  5. Place in oven and bake for 6 minutes.

Préparer la vinaigrette

  1. Place all ingredients in a blender. Blend until smooth.
  2. Pour the mixture through a mesh sieve, pressing down to squeeze out all the juice.


  1. Place a good handful of greens on each plate.
  2. Top with blackberries, onions, crumbled goat cheese, and pecans.
  3. Drizzle vinaigrette on each plate.
Collaboration: Toast & Coasters

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