Well, here we are. Back at Monday morning already. It’s funny how the weekends seem to wiz by, yet the weeks themselves drag on forever. Last week I shared my simple Golden Flax & Blueberry Parfait recipe and this week I am returning with yet another blueberry recipe, this time for salad.
Over the course of the summer, I have shifted my eating habits, trying to eat whatever is local and fresh as far as fruits and vegetables are concerned. This month, I have been allll about the bluebs. In fact, did you know that blueberries are considered to be one of the most nutrient dense fruits on the planet? They are rich in flavonoids and antioxidants, high in Vitamin C and fiber and low in calories and sugar.
This delicious Wild Blueberry Salad is packed with rich organic greens, toasted pecans, creamy goat cheese, fresh blueberries and sticky honey! Enjoy this salad as a side dish or make it a meal by adding protein such as chicken, shrimp or tofu and a carbohydrate such as quinoa!
Wild Blueberry Salad
Time: 5 minutes
3 cups organic mixed greens, washed and dried
1/2 cup blueberries
1 tablespoon pecan halves, dry roasted in pan or raw
1 tablespoon crumbled goat cheese
1 teaspoon red wine vinegar
1/2 tablespoon extra virgin olive oil
1 teaspoon drizzled honey
salt and pepper to taste
1.) Place the greens, blueberries. pecans and goat cheese into a salad bowl and mix well.
2.) Once ready to serve, add the red wine vinegar, olive oil, honey, salt and pepper and mix until the salad is blended.
Optional: If you'd like to make this salad a main dish I would recommend adding a protein such as chicken, shrimp or tofu and a carbohydrate such as quinoa!
302 calories, 22g of fat, 25g carbs, 7g fiber, 14g sugar, 8g protein