0 from 12 votes
Berry Candied Pecan Salad with Lemon Vanilla Bean Dressing
Blackberries, Raspberries, Candied Pecans, and Sweet Goat Cheese drizzled with a Lemon Vanilla Bean Dressing.
Prep Time
15 mins
Cook Time
15 mins
Total Time
18 mins
Servings: 8
Calories: 373 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 8 ounces Spring Mix or Romaine Lettuce chopped
- 6 ounces blackberries
- 6 ounces raspberries
- 4 ounce Sweet Blueberry or Cranberry Goat Cheese
- Candied Pecans:
- 2 Tablespoons butter
- 3 Tablespoons sugar
- 3/4 cup pecans
Lemon Vanilla Bean Dressing:
- 3/4 cup canola oil
- 1/4 cup lemon juice fresh squeezed
- 1/2 teaspoon lemon zest
- 3 Tablespoons sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/4 teaspoon salt
Instructions
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>Heat nonstick skillet over medium low heat. Add the butter and sugar and once it has melted toss in the pecans and continue to stir until coated. Let cook for 1-2 minutes. Remove from heat and place pecans on waxed paper and let cool.</span>
- In bowl, whisk together oil, lemon juice, lemon zest, sugar, vanilla and salt.
- In large bowl, toss spring mix or romaine, blackberries, raspberries, candied pecans and crumbled goat cheese. Toss with lemon vanilla bean dressing.
Cup of Yum
Nutrition Information
Calories
373kcal
(19%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Cholesterol
14mg
(5%)
Sodium
157mg
(7%)
Potassium
161mg
(5%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
610IU
(12%)
Vitamin C
19.7mg
(22%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 373
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 14mg | 5% |
| Sodium | 157mg | 7% |
| Potassium | 161mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.