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Blueberry, pecan and feta salad

Blueberry, pecan and feta salad

By Daniel Rosario
15’ Prep time
5’ Cook time
20’ Total time
497 Calories
4 Serving

Summary

This salad brings together mixed salad leaves, buttery, sweet pecans, creamy crumbled feta and bursts of flavour from the blueberries.
Daniel Rosario 0 Followers

Step by Step

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Step 1

Preheat the oven to 200?C, gas mark 6. Spread the nuts out on a baking tray; roast for 5-6 minutes until a shade darker and aromatic (take care as they burn quickly). Set aside to cool. Meanwhile, chop the herbs (reserving a few whole leaves to serve). Put the feta in a bowl with 5 tbsp oil, the chopped herbs, garlic and chilli flakes. Mix and set aside.
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Step 2

In a large bowl, toss the mixed leaves and red onion with the balsamic vinegar and remaining 2 tbsp oil. Layer on a large serving dish with the blueberries and roasted pecans. Season, top with the marinated feta and its marinade then scatter over the reserved herbs; serve immediately.

Ingredient

  • Feta
    Feta
    200 grams
  • Red onion
    Red onion
    0.5
  • Garlic cloves
    Garlic cloves
    2
  • Extra virgin olive oil
    Extra virgin olive oil
    7 tbsp
  • Balsamic vinegar
    Balsamic vinegar
    1 tbsp
  • Blueberries
    Blueberries
    125 grams
  • Pecan nuts
    Pecan nuts
    80 grams
  • Dried chilli flakes
    Dried chilli flakes
    0.5 tsp
  • Pack fresh oregano
    Pack fresh oregano
    15 grams
  • Pack mint
    Pack mint
    25 grams
  • Bag mixed leaves
    Bag mixed leaves
    110 grams
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