Organically-grown microgreens tossed with creamy goat cheese, toasted pecans, and sweet cranberries, finished with a drizzle of balsamic glaze. It’s quick to pull together and brings a fresh counterpoint to the rich dishes on a Thanksgiving table. This recipe is also an easy base to customize. Add fruit, try a different cheese, fold in extra greens, or turn it into a full meal with your favorite protein. I included a few optional add-ins to spark ideas so you can adapt the salad to your mood and whatever’s in season!
Active time: 20 min • Total time: 20 min
6-8
Ingredients
For the Salad
- 6 cups mixed microgreens
- 1 cup crumbled goat cheese
- ¾ cup pecans, lightly toasted
- ½ cup dried cranberries
- ½ small red onion, very thinly sliced (optional)
(see note below)
For the Balsamic Reduction
- 1 cup balsamic vinegar
- 1 tablespoon honey or maple syrup (optional)
For the Light Dressing (optional)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice or white wine vinegar
- Salt and freshly ground black pepper, to taste
Optional Additions
- Protein: grilled chicken or salmon
- Fruit: pear or apple slices
- Seeds: sunflower or pumpkin
- Additional Greens: a handful of chopped spinach
Sourcing Tips:
- Microgreens: Come see me at Joe’s Microgreens and I’ll get you set up with my favorite Microgreens Power Mix (amaranth, pea shoots, radish, arugula, mustard, red cabbage) + sunflower shoots!
- Goat Cheese: Pure Luck Dairy is an excellent local option.
- Pecans: I recommend sourcing pecans from Gene at Yegua Creek.
Instructions
- Reduce the Balsamic (10 min)
- In a small saucepan, bring the balsamic vinegar to a gentle boil over medium heat.
- Lower heat and simmer for 8–10 minutes, stirring occasionally, until it reduces by about half and coats the back of a spoon.
- Add honey or maple syrup, if desired, and stir to combine.
- Remove from heat and let cool. It will thicken slightly as it cools.
- Toast the Pecans (5 min)
- In a dry skillet over medium heat, toast the pecans for about 4–5 minutes, stirring often, until fragrant and lightly browned.
- Transfer to a plate to cool.
- Assemble the Salad (5 min)
- In a large salad bowl, gently toss the microgreens. (If using Light Dressing. Add into large bowl while tossing the microgreens mix.)
- Add the dried cranberries, and toasted pecans. Toss lightly again.
- Top with crumbled goat cheese.
- Finish and Serve
- Drizzle the balsamic reduction over the salad just before serving.
- Serve immediately so the microgreens stay crisp.
- Salt and pepper to taste.
Serving & Storage Suggestions
- Prep Ahead:
- Pecans can be toasted 3 days ahead.
- Balsamic reduction keeps for several weeks in the fridge.
- Best By: Once assembled, the salad should be eaten right away. Undressed greens keep 3–4 days in the fridge.
- Surplus Ingredients:
- Extra balsamic reduction is great on roasted squash or Brussels sprouts.
- Leftover goat cheese can be folded into mashed potatoes or whipped into a spread.
Did you make this?
Tag @centraltexasthanksgiving and @joes_microgreens on Instagram!