Mixed Greens Salad with Goat Cheese & Candied Pecans
This fall-inspired salad from Emory Market Gardens combines tender greens, tangy goat cheese, and crunchy candied pecans for a quick, beautiful meal that celebrates the season.
Ingredients
- For the Salad
- 4 cups mixed greens (spinach, arugula, or spring mix)
- ½ cup crumbled goat cheese (or feta, if preferred)
- ⅓ cup candied pecans
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar or balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (or maple syrup for a vegan option)
- Salt and pepper, to taste
Instructions
1. Prepare the greens
Wash and dry your greens thoroughly. Add them to a large salad bowl and lightly toss with olive oil, salt, and pepper to freshen them up.
2. Make the dressing
In a small bowl, whisk together olive oil, vinegar, mustard, honey, salt, and pepper until smooth and creamy.
3. Assemble the salad
Add your dressed greens to a serving platter or bowl. Top with crumbled goat cheese and candied pecans.
4. Serve and enjoy
Drizzle the dressing over the top just before serving, toss gently, and enjoy immediately.