Goat Cheese Salad with Pecans
A quick and elegant salad with mixed greens, creamy goat cheese, toasted pecans, and sweet beets, finished with a simple vinaigrette.
- Total time
- 10 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
freshsatisfyingamericanvegetariangluten-freecheesecreamycrunchy
Ingredients
- 4 cups mixed greens
- 1 cup cooked beets
- 4 oz goat cheese
- ½ cup pecans
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
Instructions
- 1
In a small bowl, whisk the 3 tbsp olive oil, 1 tbsp balsamic vinegar, and a pinch of salt and pepper until combined.
- 2
In a dry skillet over medium heat, toast the 1/2 cup pecans until fragrant and lightly browned, about 3-4 minutes. Set aside.
- 3
In a large bowl, toss the 4 cups mixed greens with the dressing until lightly coated.
- 4
Top with the 1 cup beets, 4 oz goat cheese (crumbled), and toasted pecans. Serve immediately.
Tools you’ll need
- small bowl
- whisk
- skillet
- large bowl
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