Mixed Green Salad with Honey Pecans, Goat Cheese an

Name: Mixed Green Salad with Honey Pecans, Goat Cheese and Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecans coarsely chopped; 3 tablespoons honey; 1 tablespoon butter melted, or vegetable oil; 2 1/2 tablespoons honey mustard or to taste; 1 small garlic cloves minced; 3 1/2 tablespoons balsamic vinegar or to taste; 6 tablespoons olive oil, extra-virgin; 1 x salt and black pepper to taste; 16 ounces mixed salad greens 1 pound; 1 cup goat (chevre) cheese crumbled; 1/2 cup cranberries, dried; 1 each sweet red bell peppers red, yellow or orange, cut into strips

Servings: persons

1 cup pecans coarsely chopped
3 tablespoons honey
1 tablespoon butter melted, or vegetable oil
2 1/2 tablespoons honey mustard or to taste
1 small garlic cloves minced
3 1/2 tablespoons balsamic vinegar or to taste
6 tablespoons olive oil, extra-virgin
1 x salt and black pepper to taste
16 ounces mixed salad greens 1 pound
1 cup goat (chevre) cheese crumbled
1/2 cup cranberries, dried
1 each sweet red bell peppers red, yellow or orange, cut into strips

1
Preheat the oven to 325F.
2
Add the pecans, melted butter and honey in a small bowl, and gently toss until the pecans are all well coated.
3
Place them in a single layer on a baking sheet with a piece of parchment papper.
4
Bake for about 15 minutes or until the pecans are golden and brown.
5
Set aside and let cool enough to handle.
6
Add the honey mustard, garlic, and balsamic vinegar in a bowl, whisk until well blended.
7
Gradually add the olive oil into the mixture, whisking frequently until well mixed.
8
Season with salt and pepper.
9
Arrange the mixed greens among the individual serving plates.
10
Place the goat cheese, dried cranberries, red bell pepper strips, and honey pecans over the greens.
11
Drizzle the dressing to taste on top.
12
Serve.

615

kcal

Calories

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 12 ingredients. The key ingredients include: 1 cup pecans coarsely chopped, 3 tablespoons honey, 1 tablespoon butter melted, or vegetable oil, 2 1/2 tablespoons honey mustard or to taste, and more.

Yes, Mixed Green Salad with Honey Pecans, Goat Cheese and Balsamic Vinaigrette 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!

Mixed Green Salad with Honey Pecans, Goat Cheese and Balsamic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions