The first up is this festive Pear, Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette!

You see, I was somewhere between planning our Family Thanksgiving menu and scheduling an upcoming Holiday Luncheon when I realized a serious void on Lemony Thyme. I’m really slacking in the festive salad category.

That was then, this is now!

That beauty shot screams holiday to me! But the truth is, this salad is so quick & easy to make that we don’t have to wait for a special occasion. Make it today!

A simple google search delivered the pomegranate pear one-two punch.

This combo has been done many times which told me it was worth recreating. This holiday-worthy salad has a base of baby spinach, topped with sliced pears, sugared pecans, tangy goat cheese and gorgeous pomegranate arils.

I find the easiest way to free the pomegranate seeds is the ‘bowl of water’ method. Envision that the pomegranate is hexagon in shape. Cut a small section off the bottom, then score the fruit at each of the ridges and pull it apart in sections.

Submerging in water does two things. It keeps your hands and cutting board from becoming stained with red juice. But also, as you free the arils from their membrane, they will sink and the membrane will float.

Or you can now buy a container of pomegranate seeds. You choose.

I decided to pair these beautiful fruits with spinach, but baby greens would be lovely too. I added goat cheese which nicely balances the sweet pear and sugared pecans.

But what really ties this Pear Pomegranate & Pecan Spinach Salad up with a bow is the Pomegranate Maple Vinaigrette.

If you’ve ever made Muhammara Dip before you likely have Pomegranate Molasses on hand. But no worries it’s now widely available and brings big flavor to this salad dressing.

If you need to sign up for a dish to bring to that holiday pot luck…make this salad. I promise it will be a hit!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Pear Pomegranate & Pecan Spinach Salad with Pomegranate Maple Vinaigrette

This festive Pear Pomegranate & Pecan Spinach Salad with a Pomegranate Maple Vinaigrette is holiday menu worthy! And it's quick and easy to prepare.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Pomegranate Maple Vinaigrette

• 3 Tablespoons pomegranate molasses
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup
• 1 Tablespoon Dijon mustard
• 2/3 cup olive oil
• salt & pepper to taste

For the Salad

• 5 ounces baby spinach
• 2 pears thinly sliced
• 1/2 cup pomegranate seeds
• 1 cup sugared pecans
• 1 cup goat cheese crumbles

Instructions

For the Pomegranate Maple Vinaigrette

• Combine all vinaigrette ingredients in a glass jar with lid. Shake well to combine. Store any unused portion in refrigerator for up to a week.

For the Salad

• Arrange spinach on a serving platter. Add sliced pears, sugared pecans, pomegranate seeds and crumbled goat cheese. Drizzle with Pomegranate Maple Vinaigrette.

The post Festive Pear Pomegranate & Pecan Spinach Salad appeared first on Lemony Thyme.

Asparagus & Goat Cheese Tart

Asparagus lined one side of my grandfather Boppy’s garden, the only barrier between me and the glorious blueberry bushes.  It seemed with each days passing it grew a foot taller.  It’s feathering shoots locked hands making it nearly impossible to pass through.  I had no use for it when I was eight. 

This was not your everyday backyard garden.  As I recall it was at least the size of a football field.  Yes, I realize that would be highly unlikely.  However, as a kid who stood no more than 4ft tall, the garden rows went on for miles.  Okay, also highly unlikely.  What I can say with certainty is this was the most beautiful garden I have ever seen.  Boppy had a way of teaching that completely captivated our attention.  We learned how to tell if carrots were ready to be plucked by gently running our little fingers around tip of the fruit.   We also learned that a bit of dirt won’t hurt you and there’s nothing like fresh produce straight from the garden.

There was not a weed to be found in this gigantic garden (it really was big).  This was due in great part to the fact that for spare change we would gladly pull weeds all morning to take our earnings down to the corner Penny Candy Store in the afternoons.   As I grew, the garden got smaller.  My grandparents aged, and I became more interested in boys than gardening.  My time in the garden slowly dwindled.  What I would give now to spend another morning in the garden with Boppy.  All the things I would ask him.  Like how to know when it’s time to pick the asparagus.  Seems I may have a use for it now.

When I saw this Asparagus & Goat Cheese Tart from James & Everett I knew I had to make it.  I was already on a puff pastry kick and the asparagus is absolutely gorgeous right now.  I was a bit giddy just thinking about this loveliness.

To begin the puff pastry is rolled out on a floured surface to about a 16″x10″ rectangle.  You then fold in about 1″ of the edges to make a frame.  Gently score just inside the folded edge with a sharp knife.  At every 1/2″ interval, use a fork to pierce the dough.   Then bake the prepared pastry at 400 degrees for about 15 minutes or until lightly browned.

Sprinkle the crumbled goat cheese over the top of the pastry.  Cut the ends off the precooked aparagus leaving just the right length to fit between the pastry frame.  Place the spears side by side, alternating direction until the goat cheese is covered.

Drizzle the asparagus with olive oil, and season lightly with salt and pepper. Bake for 20 to 25 minutes, or until the asparagus is tender.  Allow to rest 5 minutes before cutting.

I served this tart with brunch, however it would make a wonderful appetizer.

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Asparagus & Goat Cheese Tart

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author James & Everett

Ingredients

• 1 sheet puff pastry
• 1 1/2 cups goat cheese crumbles
• 1 1/2 lbs. asparagus steamed until just tender and bright green.
• 1 Tbl. olive oil
• sea salt & freshly cracked pepper

Instructions

• Preheat oven to 400 degrees.
• Roll the puff pastry out on a floured surface to about a 16″x10″ rectangle. Fold in about 1″ of the edges to make a frame. Gently score just inside the folded edge with a sharp knife. At every 1/2″ interval, use a fork to pierce the dough. Then bake the prepared pastry for about 15 minutes or until lightly browned.
• Sprinkle the crumbled goat cheese over the top of the pastry. Cut the ends off the precooked asparagus leaving just the right length to fit between the pastry frame. Place the spears side by side, alternating direction until the goat cheese is covered.
• Drizzle the asparagus with olive oil, and season lightly with salt and pepper. Bake for 20 to 25 minutes, or until the asparagus is tender. Allow to rest 5 minutes before cutting.

The post Asparagus & Goat Cheese Tart appeared first on Lemony Thyme.

Warm Goat Cheese Fritters.  So deliciously crispy on the outside, smooth and creamy on the inside.  I love you.

I initially made these to pair with our Autumn Thyme Wedge Salad, where they became the star, thus worthy of their own recipe post.  So this morning I made them again, complete with their own photo shoot.  What I’ve discovered is Warm Goat Cheese Fritters are tasty enough to be served as an appetizer or brunch item, and need not be reserved for salads alone.

I started with a 4 ounce log of goat cheese (I used the honey flavored one), then cut it into 10 equal pieces.  Each piece is rolled into a ball then breaded….flour, egg, panko, repeat.  Once they are all breaded I pop them into the freezer while the oil comes up to temp.

It only takes a minute or so per side to get a nice crispy golden brown crust.  Serve the fritters warm with a drizzle of honey.  You’ll be licking your lips for more.

Whether you’re a goat cheese fan like me or an eh could go either way like others, when it comes to Warm Goat Cheese Fritters you’ll be a lover for certain.  There’s something about warm goat cheese that mellows it’s flavor, yet the richness remains.  I hope you’ll give these a try, your holiday guests will thank you.

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Warm Goat Cheese Fritters

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

• 1 4- ounce goat cheese log I used honey flavored
• 2 eggs
• 1/2 – 3/4 cup flour
• 1 1/2 – 2 cups panko bread crumbs
• sunflower or other high heat oil for frying
• honey for serving

Instructions

• Cut goat cheese log in half lengthwise, then cut each half into 5 equal pieces. Roll each piece into a ball. Reserve.
• Set up a breading station. I begin with one beaten egg in bowl #1. 1/2 cup flour in bowl/plate #2. 1 cup panko in bowl/plate #3. Dip each goat cheese ball into flour, then egg, then panko and repeat. Continue until all balls have been breaded, adding additional egg, flour and panko as needed. Place breaded balls onto a plate and put into freezer for 10 – 15 minutes.
• In a small skillet heat 1-inch of oil to 375 degrees. Working in small batches fry fritters about 1 minute per side until golden brown. Remove to drain on paper towels. Serve warm, delicious drizzled with honey.

The post Warm Goat Cheese Fritters appeared first on Lemony Thyme.

I made this Autumn Thyme Wedge Salad a couple weeks ago and have been dying to share it with you.  It has so many wonderful seasonal flavors that it sings of Autumn Thyme.  The star of the salad were the Warm Goat Cheese Fritters.  They were so good they deserved their own recipe post (and so delayed the introduction of our newest wedge salad recipe).

These lovelies were pictured this morning just as the sun peaked out from behind a week’s worth of rain clouds.  Our Warm Goat Cheese Fritters are perfectly crispy on the outside and smooth and creamy on the inside.  They were a wonderful addition to our newest wedge salad.

I started dreaming of the layers of flavor I would add to our Autumn Thyme Wedge Salad days in advance.  Thyme roasted diced butternut squash, apple and onion make me think of Fall and stuffing, two of my favorites.

Warm soft boiled eggs, thick cut applewood smoked bacon, cumin toasted pumpkin seeds, homemade croutons, crispy sage leaves….  I threw all my favorite flavors at this salad.

All this salad needed was the perfect dressing to tie all these flavors together.  I decided to make an apple cider sage brown butter vinaigrette.  I’m very fond of infatuated with sage brown butter and the addition of apple cider vinegar sounded wonderful.  And it was.  It just wasn’t the right dressing for a wedge salad.

This Autumn Thyme Wedge Salad need a nice thick & creamy dressing.  Something like Homemade Buttermilk Ranch or a Creamy Gorgonzola dressing like this one from Food Network.

Next thyme.

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Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters}

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 iceberg lettuce wedges
• 1 apple I used Gala, cored and diced
• 1 small butternut squash peeled and diced
• 1 medium onion diced
• 3-4 sprigs fresh thyme
• 3 Tbl. olive oil divided
• salt & pepper
• 4 slices applewood smoked bacon cooked crispy
• 1/2 cup pumpkin seeds I used pepitas
• 1 tsp. cumin
• 4 soft boiled eggs
• 1 1/2 cups cubed day old crusty bread
• 2 Tbl. butter melted
• 8 Warm Goat Cheese Fritters see recipe link in post
• Favorite thick & creamy dressing

Instructions

• Preheat oven to 375 degrees.
• Toss diced apple, butternut squash, and onion with 2 Tbl. olive oil, salt & pepper. Spread in a single layer on a cooking spray coated baking sheet. Roast for 25-35 minutes until veggies are tender.
• Meanwhile, toss bread cubes in melted butter. Spread onto one side of shallow baking sheet. Combine pumpkin seeds with remaining tablespoon olive oil and cumin. Spread onto other side of baking sheet. Bake for 8-10 minutes or until croutons begin to brown.
• Bring a medium pot of water to a boil. Add eggs and simmer for 5 minutes (for soft boiled). Remove from heat drain and run under cool water for a minute. Peel.
• Prepare Warm Goat Cheese Fritters, according to recipe link in post.

To serve…

• Plate one iceberg wedge on each plate. Top with a generous spoonful of thyme roasted veggies, a sprinkle of cumin roasted pumpkin seeds, croutons, and crumbled crispy bacon. Add two warm goat cheese fritters and a sliced soft boiled egg. Top with favorite thick & creamy dressing.

The post Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters} appeared first on Lemony Thyme.

This Cheesy Bowtie & Butternut Squash Bake was born out of ingredients already on hand.  It’s loaded with veggies and I promise you even the youngest members of the family will love this dish.  Butternut squash, fresh mushrooms & spinach, an open box of pasta and the end of a hunk of cheddar cheese came together in a snap.

This recipe is completely adaptable to what’s already in your fridge and pantry.  Broccoli and/or cauliflower would be delicious additions, as would carrots or green peas.  Sweet potato in place of butternut squash is an easy substitution.  I had an open box of bowtie pasta, but penne or rotini work too.  You get the idea. I crumbled a little bacon on top of our Cheesy Bowtie & Butternut Squash Bake because in our house everything is better with bacon.  Leave the bacon off and you’ve got a fantastic Meatless Monday Meal.

adapted from BHG.com

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Cheesy Bowtie & Butternut Squash Bake

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 3 ounces dry bowtie pasta or favorite
• 1 small butternut squash
• 1 Tbl. butter
• 8-10 button mushrooms sliced
• 1 sprig fresh thyme leaves or 1/2 tsp. dried thyme
• 2 Tbl. flour
• 1 cup milk
• 1/2 cup shredded cheese I used cheddar and 2 Tbl. goat cheese
• 1 handful of fresh spinach or kale
• Mrs. Dash Garlic & Herb seasoning
• salt & pepper to taste
• 2 slices bacon cooked and crumbled (omit for vegetarian version)

Instructions

• Preheat oven to 350 degrees.
• Prepare pasta according to package instructions. Drain and reserve.
• Peel and cubed butternut squash. Place in a microwave safe bowl covered with water. Microwave on high for 5 minutes. Use fork to test for doneness. If necessary, microwave an additional 3-5 minutes until just fork tender. Drain and reserve.
• If topping with crumbled bacon, cook bacon until browned and crispy. Reserve. (omit for vegetarian version).
• Melt butter in the skillet and add sliced mushrooms and thyme. Cook over medium heat until golden brown, about 5 minutes. Turn over and cook an additional 3-4 minutes. Dust mushrooms with flour, stir until well coated. Whisk in milk and bring to a gentle boil. Remove from heat and add in cheeses, stirring until melted. Season to taste.
• Stir in fresh spinach, butternut squash, and pasta. Pour into a buttered casserole dish. Sprinkle with crumbled crispy bacon (optional). Bake for 20 minutes.

Notes

This recipe makes two generous servings but can be easily doubled or tripled to feed a larger crowd.

The post Cheesy Bowtie & Butternut Squash Bake appeared first on Lemony Thyme.

Let me tell you about Spinach & Goat Cheese Quick Bread.  Sautéed spinach and goat cheese are the signature ingredients yet there’s so much more happening here.  Fresh rosemary and thyme, cracked black pepper, garlic and lemon zest are swirled throughout this moist and tender bread.

Buttery edges make this a delicious toasting bread, wonderful for Sunday Brunch or delicious served with a warm bowl of soup.

This is my second Quick Bread from a list of 50 put out by Food Network Magazine this month.  I was drawn to their savory recipes, especially since they feature fresh herbs that are still flourishing in our porch gardens.  Check out our Parmesan & Herb Quick Bread with Caramelized Onion.  It’s equally delicious as the Spinach & Goat Cheese Quick Bread.

Where shall I go next?  Sun-dried Tomato & Pesto caught my eye, as did Pear Hazelnut and Sweet Sage.  What fun Food Network.  Thanks for the inspiration!!

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Spinach & Goat Cheese Quick Bread

Author Food Network Magazine, October 2014

Ingredients

• 5- ounces spinach
• 1 Tbl. minced garlic
• 1 Tbl. olive oil
• 3/4 cup sour cream
• 1/2 cup vegetable oil
• 2 eggs
• 1 3/4 cup all-purpose flour
• 4- ounces goat cheese crumbled
• 1 Tbl. sugar
• 2 tsp. fresh rosemary finely chopped
• 2 tsp. fresh thyme finely chopped
• 1 1/2 tsp. baking powder
• 1 tsp. lemon zest
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. baking soda
• melted butter for drizzle after baking

Instructions

• Preheat oven to 350 degrees. Line a 9 x 5-inch loaf pan with parchment paper, hanging over on two sides. Spray pan well with cooking spray.
• Sauté spinach and garlic in olive oil for 2-3 minutes. Press between paper towels to remove any excess moisture.
• In a medium bowl whisk together sour cream, vegetable oil and eggs. In a large bowl, whisk together remaining dry ingredients. Fold in spinach and stir until well incorporated. Add wet ingredients to dry and stir to combine.
• Pour batter into prepared pan. Bake for 40 – 50 minutes until a toothpick in center comes out clean (ours went the 50 minutes). Drizzle top with melted butter.
• Let cool 1 hour then remove loaf from pan and transfer to wire rack to cool completely.

The post Spinach & Goat Cheese Quick Bread appeared first on Lemony Thyme.

Today is my day to help celebrate Chef Bec (from It’s Yummi) for her 50th Birthday Bash.  I hope you’ve been following along on social media all week, as I joined together with Becca and five other foodie friends, to share recipes and FABULOUS prizes.  There are three more chances for you to WIN below and this specially selected Maple Bacon & Pecan Cheese Pops recipe.

I didn’t think it was possible for a person to love bacon so much….until I met Becca.  Maybe that’s why I like her so much.  As Chef Bec’s 50th Birthday Bash approached I contemplated gift ideas that would be worthy of such a special celebration.

Did you know they make bacon flavored chap stick aka Bacon Balm?  Could be a fun and tasty gift.

How about a nice tube of Bacon Flavored Toothpaste or perhaps Bacon Flavored Toothpicks for that someone special?

Perhaps a little spritz of Bacon Spray Freshener would be a lasting gift sure to make an impression…on someone ;)

While these gifts are quite novel, and would surely be appreciated by my friend the bacon enthusiast….they were lacking the ‘personal’ touch that I was looking for.

Imagine my joy as I rounded the corner of my favorite Antiques Mall and spotted this beauty.  It is so perfectly Becca.  I think she’ll love it.

I also think she’ll love these Maple Bacon & Pecan Cheese Pops made especially for her to enjoy TODAY, on her 50th Birthday.  Woot Woot!!!

Recipe Inspiration:  One of my favorite Cheese Ball recipes calls for a coating of bacon, pecans, and fresh parsley.  Really great flavors…that were quite happy to welcome maple syrup to the party.  And while one big cheese ball would be amazing, this is a birthday party….which calls for cake.  However, besides being an avid bacon fan, Becca is also making healthy choices in her quest to be Fit at Fifty!!  To that I say BRAVO girl.

That’s why I chose a low-carb small bite recipe that would give her the wonderful flavors she loves….in a bite-sized package that she can enjoy guilt free.  I’m not the first to attempt cheese pops.  Check out these other recipe inspirations: Neiman-Marcus’ Goat Cheese Pops and The Kitchn’s Bacon Pops!

We’ve decided that Maple Bacon & Pecan Cheese Pops would be fabulous served on a nice Spinach Salad with Warm Bacon Dressing.  Just skip the sticks :)

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Maple Bacon & Pecan Cheese Pops

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author adapted from the Kitchn

Ingredients

• 4 ounces of goat cheese
• 4 ounces of cream cheese softened
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• 1 Tbl. pure maple syrup
• 5-6 slices cooked maple bacon crumbled (about 1/3 cup)
• 1/3 cup pecans
• 1/3 cup fresh parsley
• 18 lollipop sticks

Instructions

• Use a food processor to blend until creamy goat cheese, cream cheese, Mrs. Dash seasoning and maple syrup. Roll into 1-inch balls and place on parchment lined baking sheet. Refrigerate 1 hour or overnight if making ahead.
• Combine cooked bacon, pecans and fresh parsley in a food processor and process until finely chopped.
• Roll cheese balls in bacon pecan coating so they are well coated. Insert lollipop stick into each and chill until ready to serve. Stick into a Styrofoam base to serve.

Notes

This recipe requires a minimum of one hour to chill cheese balls.
Serving = 3 Maple Bacon & Pecan Cheese Pops

Now about those FABULOUS GIVEAWAYS.

Check out the other delicious Birthday Bash recipes that have been shared this week.

Slow Cooker Italian Meatloaf ~ It’s Yummi!

Bacon Jalapeno and Monterey Jack Tamale Bites ~ Rants from my Crazy Kitchen

Healthy Greek Yogurt Snack Dip ~ It’s Yummi!

Oatmeal Cream Pies ~ The Haas Machine

Sweet and Spicy Bratwurst Chili ~ It’s Yummi!

Brown Butter Hazelnut Brownies ~ My Imperfect Kitchen

Blueberry Crostata ~ City Girl, Country Life

The post Maple Bacon & Pecan Cheese Pops appeared first on Lemony Thyme.

Baked Sweet Potato {with Steamed Asparagus, Goat Cheese & Fried Egg}

While many people enjoy hash browns or home fries for breakfast, we typically don’t think of a baked potato as a go-to morning meal.  I’m here to tell you this dish has everything you need (with the exception of a side of bacon) and weighs in at under 250 calories. 

That makes this Baked Sweet Potato {with Steamed Asparagus, Goat Cheese & Fried Egg} a Healthy Choice for any meal of the day.  Simply begin with a Perfectly Baked Sweet Potato, that is naturally low in fat, high in Vitamin A and beta carotene.  Then top with a fried egg (non-stick skillet and olive oil spray) and steamed fresh asparagus drizzled with a little EVOO and a sprinkle of sea salt and freshly cracked pepper.  Finish with a spoonful of crumbled goat cheese.  Delicious.

The post Baked Sweet Potato {with Steamed Asparagus, Goat Cheese & Fried Egg} appeared first on Lemony Thyme.

Savory Veggie & Herb Egg White Taquitos.  And Sunday Brunch or Monday lunch, straight from ingredients already in our fridge and pantry.

Typically when I think of ‘Wraps’ I think of a sandwich alternative that consists of meats, cheeses or veggies that are rolled up into a convenient handheld package.  Taquitos are that kind of wonderful.

Working with ingredients you already have on hand makes them even tastier.  In our case we always have onion and it generally is the start of most of our savory dishes.  Fresh herbs when available are a great way to elevate the flavor, especially when working with veggies.  We happened to have a few cooked new potatoes, fresh mushrooms, and butternut squash in the fridge as well.

Once sautéed until tender, I poured in just enough egg whites to cover the bottom of the pan.  Sprinkled the mixture with crumbled goat cheese, sliced scallions, salt, pepper and Mrs. Dash garlic & herb seasoning.  Once the egg whites were set, I filled three flour tortillas with the mixture, rolled them tightly and secured them with a tooth pick.

I lightly coated the taquitos with olive oil spray then baked them at 425 degrees for 10 minutes.  Allow them to cool slightly before serving, then off you go….breakfast (or lunch) in hand.  Not to mention that each Savory Veggie & Herb Egg White Taquitos clocks in at under 300 calories.  That’s something we can take with us into the New Year!!

You might also enjoy our bacon, egg, cheese, and hash brown Breakfast Taquitos.

The post Savory Veggie & Herb Egg White Taquitos appeared first on Lemony Thyme.

Blueberry, Basil & Goat Cheese Pasta Salad.

I recently saw an article in Cooking Light Magazine that featured 250 Calorie Pasta Dishes.  The idea was to start with a portion of your favorite cooked pasta, then add 3-4 of your favorite mix-ins to create a fabulous meal.  That got me thinking.

I’ve discovered a love for blueberries and goat cheese paired together.  I’ve also discovered, thanks to Gabby’s Olive Branch, a love for Tuscan Herb OVOO paired with Blueberry Balsamic Vinegar.  Add fresh basil, and in our case the lovely lemon basil, with chopped macadamia nuts and I had visions of this beautiful pasta salad dancing through my dreams.

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Blueberry, Basil & Goat Cheese Pasta Salad

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For pasta salad…

• 4 oz. penne pasta prepared according to package directions
• 1 Tbl. olive oil
• 1/2 cup fresh blueberries
• 1/4 cup goat cheese crumbles
• 2 Tbl. macadamia nuts chopped
• 2 Tbl. fresh basil leaves
• sea salt & freshly cracked pepper

For blueberry herb vinaigrette…

• 1/4 cup Tuscan Herb EVOO
• 1 Tbl. blueberry balsamic vinegar
• 1 tsp. Dijon mustard

Instructions

For pasta salad…

• Prepare pasta according to package directions. Rinse under cool water and toss with 1 Tbl. olive oil. Chill or serve room temperature.
• Divide cooked pasta into two bowls. Sprinkle each serving with half of blueberries, goat cheese, macadamia nuts, and fresh basil.

For blueberry herb vinaigrette…

• Whisk together vinaigrette ingredients until they emulsify. Drizzle over pasta salad. Season with sea salt & freshly cracked pepper to taste.

The post Blueberry, Basil & Goat Cheese Pasta Salad appeared first on Lemony Thyme.