Baby Blue Salad Recipe

Name: Baby Blue Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb mixed salad green, of your choice; 4 ounces blue cheese, crumbled (I prefer Feta cheese); 2 oranges, peeled and thinly sliced; 1 pint fresh strawberries, quartered and sliced; Balsamic Vinaigrette; 1/2 cup balsamic vinegar; 3 tablespoons Dijon mustard; 3 tablespoons honey; 2 garlic cloves, minced; 2 small shallots, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup olive oil; Sweet and Spicy Pecans; 1/4 cup sugar; 1 cup warm water; 1 cup pecan halves; 2 tablespoons sugar; 1 tablespoon chili powder; 1/8 teaspoon ground red pepper

Servings: persons

3/4 lb mixed salad green, of your choice
4 ounces blue cheese, crumbled (I prefer Feta cheese)
2 oranges, peeled and thinly sliced
1 pint fresh strawberries, quartered and sliced
Balsamic Vinaigrette
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil
Sweet and Spicy Pecans
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper

1
For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
2
For the Sweet and Spicy Pecans, stir together 1/4 Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
3
To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve.
4
If strawberries are not in season, I've substituted kiwi fruit -- I'm sure there are many fruits that you could use.
5
*Note: I always line my baking sheet/pan with parchment paper -- the pecans get pretty sticky while baking and it sure makes the clean-up a snap.

1290

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 lb mixed salad green, of your choice, 4 ounces blue cheese, crumbled (I prefer Feta cheese), 2 oranges, peeled and thinly sliced, 1 pint fresh strawberries, quartered and sliced, and more.

Yes, Baby Blue Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baby Blue Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions