I love a quick salad that pops with flavor and makes for an easy dish at a potluck or brunch. This salad is a back pocket pick and I figured after sharing all those yummy carbs with you on Monday it was the least I could do 😉
Blueberry~Gorgonzola Spring Salad
- Small tub of baby Arugula
- 1 Cup of fresh blueberries
- 1/2 Cup Gorgonzola crumble
- Candied Pecans (recipe below in link)
- Your favorite balsamic vinaigrette
Toss all the ingredients together and serve chilled! See? So easy!
As for the candied pecans, you can buy them at a grocery store but I think making them is so much more satisfying. This recipe is a spin off of my Chai Candied Almonds from my old blog. The only substitutions are that I used pecan pieces and instead of a chai mix, I used a bit of cinnamon and cardamom. Serve the nuts on the side in case anyone has allergies that need to be noted.