Blueberry Feta Salad with Toasted Pecans

27 Comments

I’m just sitting on the couch, waiting for Mad Men to start, and thinking back over the lovely weekend I just had. (ps. I LOVE Mad Men – anyone else???)
Friday, Jesse and I were supposed to attend a concert, but the artist (Buck 65) fell ill and was unable to make it to the city for his show. We were bummed, but thankful he’s been able to reschedule his show for July! Yay! :) We decided not to cancel our date night, however, and we ended up going for a really nice long walk and stopped to have nachos with TONS of delicious guacamole out on a patio late Friday evening. So nice! I am so happy patio season is back! :)
Saturday, we did a bunch of errands including a stop at Tall Grass Prairie to buy some homemade bread and fresh, whole wheat cinnamon buns. We sat outside enjoying the gorgeous weather + devoured our cinnamon buns. So yummy! Saturday was also my little sister’s birthday. We met my family at The Keg for dinner. It was quite comical – two vegetarians at The Keg for dinner. *hah* We ended up sharing a delicious strawberry spinach salad with goat cheese + bruschetta. Yum! After dinner, we went back to my parents’ place for cake. My sister requested her favourite Duncan Hines Sprinkle Cake. *hah* Some things never change!
Today, on Mother’s Day, we attended a pizza party at my grandparents’ house. It was a really good time – my entire family had a giggle fit after dinner. I laughed so hard I could not stop snorting! *hah* It’s great to have a giggle fit sometimes. My mom made a delicious cake for Mother’s Day – a fantastic, rich chocolate cake with the best icing I’ve ever had. I’ll have to get the recipe from her and share it on The Fig Tree soon. It was seriously the best chocolate cake I’ve ever had – and that says a lot. I’ve had a ton of chocolate cake in my lifetime! *hehe*
My contribution to tonight’s Mother’s Day dinner was this blueberry feta salad with toasted pecans. It’s one of my very favourite salads. The blueberries and feta work so well together. Such a great, fresh salad for spring.
Hope you all had a great weekend as well. Looking forward to a busy week and a long weekend next weekend! Lots of cooking and baking coming up this week. I’ll be participating in the Manitoba Food Bloggers Bake Sale, hosting a dinner party for some dear friends and attending a very special potluck.
Wishing you all a fantastic, sunshiny week!
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Blueberry Feta Salad with Toasted Pecans

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 to 6 servings

Ingredients

  • 1 bag of spring mix (includes: frisée, romaine, spinach, radicchio and arugula)
  • 1 cup of fresh blueberries; rinsed
  • 1/2 cup of feta cheese; crumbled
  • 1 cup of pecans; toasted & coarsely chopped
  • 1 small shallot; finely diced
  • 1 teaspoon of dijon mustard
  • 2 teaspoons of balsamic vinegar
  • 1/4 cup of extra virgin olive oil
  • 2 teaspoons of pure maple syrup (or 2 teaspoons of honey)
  • salt and pepper to taste

Method

  1. In a small saucepan on low-medium heat, toast the pecans for about 5 minutes. Note: keep a close eye on the pecans as they toast, as they can burn easily. You want them to be warmed through and fragrant.
  2. Whisk together all dressing ingredients + set aside. Allow the dressing to sit for at least 15 minutes, so the flavours have time to develop.
  3. In a large salad bowl, combine the spring mix, blueberries, toasted pecans, and feta cheese.
  4. When ready to serve the salad, drizzle the dressing over top and toss well.
 Source: mom <3

Comments

  10. says

    Sounds like a great week! And this salad is just gorgeous – I love the combination of nuts (pecans, walnuts) fresh fruit or berries, and feta cheese in a salad. Definitely one of my favorites, and yours sounds perfect! :)

    Reply

  11. says

    Sounds like a fantastic weekend! Last time I was at the Keg I remember thinking that my sisters could never go there because there wasn’t a single vegetarian thing on the menu – I’m glad you were able to find something! Your salad looks gorgeous!

    Reply

  13. says

    I love the sounds of this salad! I usually overlook blueberries when adding fruit to my salads – strawberries seem to be more popular…Sounds like you had a great weekend with your family. I love giggle fits – when my sisters and Mom and I get going, we start crying because we’re laughing so hard!

    Reply

  14. says

    Crazy! I just made this exact same salad, but with blackberries! I didn’t add maple syrup though, but a bit of lime juice. Thats crazy! Great minds I guess?

    Reply

  15. says

    Such a beautiful salad! blueberries are such a good addition. I use them and dried cranberries in most salads I make. and I totally know that strawberry spinach salad you had at the keg. that’s some good stuff!

    Reply

  17. says

    What a nice weekend you had with you Family- I love time spent with my family like that! We are so happy patio weather is back here too, winters can be so long.

    This salad is absolutely beautiful – loving the photos Court!

    Reply

  18. ali hay says

    wow, now I first thought I’d have to decide between this one and the mango mint one….but actually I’ll probably just make both :) I’m a sucker for arugula salads and experiment a lot with them, but have never had these combos!!! Thanks Courtney!

    Reply

    • says

      Thanks Ali :) The mango avocado salad is perfect for spring/summer. But the blueberry one is perfect toward the end of summer when blueberries are at their best. I love salads equally though, so I don’t know which one to suggest over the other! *hehe*

      Reply

  20. Valere says

    I know it’s a whole year later, but I tried this salad yesterday and fell deeply in love. My partner woohoo’d and asked if we could have it again today. This year’s blueberries are amazing and this salad is a definite winner. Thank you!

    Reply

    • thefigtree says

      Hey Caitlyn! The recipe makes 4 large servings or 6 small. Whenever I make this, my family of six people each have a good sized side salad :)

      Reply

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