I’m in salad heaven! Seriously, for real. This is an amazing salad! Roasted goat cheese, avocado, bacon, blueberries, and pecans! Oh so good! Such a delicious combo! And roasted goat cheese is my new favorite food, by the way!
Kris is traveling for work this week and so I’m on my own for dinners. Not that he wouldn’t like this salad….I just don’t think of making it as a meal for both of us. It’s more of a lighter dinner, I’d say.
I’ve been wanting to dress this salad up for some time and do a blog post on it. Finally just getting around to it. Inspiration for this salad comes from DietDoctor.com. Highly recommend that you check out the website; it’s one of my favorites. Planning on posting more recipes from Diet Doctor in the near future.
I’ve made this salad for lunch in the past and followed the recipe exactly. I like the original recipe but still wanted to put my own twist on it. One thing I changed was to make my own Greek yogurt salad dressing, but you could easily use your favorite salad dressing. I think a balsamic or ranch dressing would be delicious. You also could easily add a protein source to this salad to make it a little more hearty – steak, chicken, or salmon would work. And the roasted goat cheese! Yum! It adds such a good flavor! Enjoy!
- 6 cpus of baby spinach
- 4 oz goat cheese
- 1 medium avocado, sliced
- 4 slices of thick cut bacon
- ¼ cup blueberries
- 1 oz of pecans
- ½ cup plain, full-fat Greek yogurt
- ¼ cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- Preheat oven to 400 degrees. Line a small baking sheet with parchment paper.
- Slice goat cheese into ½ inch thick rounds and place on the baking sheet. Bake for 15 minutes, until golden brown. Turn the goat cheese rounds over halfway through baking.
- While goat cheese is baking, pan fry bacon until crispy. Remove from pan and set on paper towels. Chop bacon into ½ inch pieces when cool.
- Next, to make the salad dressing, whisk together Greek yogurt, olive oil, and lemon juice. Season with salt and pepper as desired.
- To serve, top baby spinach with avocado, chopped bacon, blue berries, pecans, and roasted goat cheese. Finally, drizzle with salad dressing.