Navigate / search

Mixed Green Salad with Chevre and Pecans

This is the base for my slow roasted duck salad, but would also make a great side salad or with any other protein added. I know, cheese is verboten for paleo eaters and can be omitted. However, a small amount of herbed chevre (goat cheese) makes a delightful creamy accent to this salad.

For the salad:
1 large bunch of mixed greens
1 handful of plum tomatoes, halved
1/2 yellow or red pepper, diced into small pieces
1-2 tablespoons herbed chevre (optional)
1-2 tablespoons pecans
1 tablespoon dried cranberries or cherries (I combined the last 2 ingredients with a pre-packaged snack, pictured below)

For the dressing:
1 cup olive oil
1/3 cup balsamic or apple cider vinegar
1/2 lemon, juiced
1 shallot
1 clove of garlic
1 tablespoon Dijon mustard
herbs and seasonings to taste (I used rosemary garlic finishing salt)
optional: 2-3 drops liquid stevia
salt and pepper to taste
Optional: add 1 tablespoon nutritional yeast and 1 tablespoon chia seeds to thicken and boost nutritional value

Add the salad ingredients together, along with the roasted duck or other topping.

This combination was perfect on the duck salad
This combination was perfect on the duck salad

Put the salad dressing ingredients in a mason jar and blend them with an immersion blender (or just blend in a regular blender if you don’t have an immersion blender). Coat the salad ingredients with the dressing, toss, and serve immediately.

Duck Salad With Herbed Chevre and Pecans
Duck Salad With Herbed Chevre and Pecans


slow cooker duck | Evolving Dish

[…] it has rested about 20 minutes, carve and serve on top of a mixed green salad and shallot dressing. IT REALLY WAS THE BEST SALAD I’VE EVER […]