Blueberry and Toasted Pecan Salad

Prep: 30 min | Servings: 4

Recipe courtesy Beverly Gibbons 

Ingredients

Directions

Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach. 

To make vinaigrette, whisk together olive oil and balsamic vinegar. Drizzle salad with the vinaigrette and serve immediately.