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–+ servings
Baby Greens with Goats Cheese, Beets and Candied Pecans
Yield: 4 servings
4.8 from 10 votes

Baby Greens with Goat Cheese, Beets and Candied Pecans

Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Course: Lunch, Salad, Side Dish
Cuisine: American
Beet and creamy goat cheese salad with crunchy, sweet pecans with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!

Ingredients

  • 4 oz Chavrie goat cheese log
  • 8 cups mixed baby greens
  • 4 small red beets (cooked and cut*)
  • 2 oz glazed pecans ()

For the honey balsamic vinaigrette:

  • 2 tbsp balsamic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey

Instructions

  • Make vinaigrette by whisking olive oil, balsamic and honey until smooth.
  • In a large bowl toss greens with vinaigrette and mix well.
  • Evenly divide greens between four bowls. Top each bowl with one beet, 1 oz goat cheese and pecans. (* You can buy cooked beets or cook them yourself. I boiled the beets in water until soft, but they can be roasted in the oven as well, see notes above.)

Nutrition

Serving: 1/4th, Calories: 267kcal, Carbohydrates: 19g, Protein: 7g, Fat: 19.5g, Sodium: 211mg, Fiber: 2g, Sugar: 14g
WW Points Plus: 8