Blackberry and Blue Cheese Salad with Island Breeze Pecans

Blackberry and Blue Cheese Salad with Island Breeze Pecans




  • 2 tablespoons Butter, melted
  • 1 1/2 tablespoons Lunds and Byerlys Island Breeze seasoning
  • 1 cup pecan halves
  • parchment paper
  • 1 (5 ounce) package mixed baby greens
  • 1/4 cup Brianna’s® New American Dressing, divided, plus...
  • 2 tablespoons Brianna’s® New American Dressing
  • sea salt and freshly ground pepper to taste
  • 3/4 cup crumbled Point Reyes Blue Cheese
  • 1/2 pint blackberries, washed, patted dry


  1. Preheat oven to 300 F.
  2. Combine melted butter and seasoning; stir in pecans and toss to coat. Line a baking sheet with parchment paper. Spread pecans on baking sheet; bake
  3. 15-20 minutes, stirring once or twice. Cool. (May be made several days ahead and stored in covered container.)
  4. In large mixing bowl, toss baby greens with ¼ cup dressing, sea salt and pepper. Transfer to large serving platter. Layer pecans, blue cheese and blackberries over greens. Drizzle with remaining 2 tablespoons dressing.
  5. Wine Recommendation: Burgans Albariño 2004
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.