Blueberries, Mandarin oranges and arugula drizzled with homemade blueberry vinaigrette. Topped off with cardamom spiced pecans and creamy goat cheese crumbles for a perfect summer salad!
Preheat oven to 350 F. Spray a foil lined baking sheet with non-stick cooking spray and set aside. Mix egg white, the first amount of sugar, and cardamom in a medium sized bowl. Add pecans and stir till coated. Spread pecans onto prepared baking sheet. Bake for 10-15 minutes, stirring as needed. Remove pecans from oven and break into smaller pieces.
Combine 1/2 cup of the blueberries, olive oil, vinegar, the second amount of sugar, and the orange juice in a blender. Puree until smooth.
In a large bowl, toss lettuce, remaining blueberries, and oranges together. Top with goat cheese and pecans. Serve with the blueberry vinaigrette.
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Hi Alaine, great salad! Love salads in the summer, with a plethora of available oranges ( I live in sunny Florida) I used a navel orange (my favorite type) had some blueberries leftover from Blueberry-Salsa recipe and just had a good time putting this together. Two friends joined me and they loved it as well. Thank you for sharing. Cheryl
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