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Autumn Beet Green Salad with Dried Cranberries, Goat Cheese & Caramelized Pecans

From Our Kitchen


1 lb. beet greens, cleaned
1 pkg. Wilson Farm dried cranberries
⅓ cup olive oil
1 Tbsp. balsamic vinegar
1 tsp. honey
1 pkg. Wilson Farm caramelized pecans
15 oz. pkg. crumbled goat cheese
salt and pepper


In a small bowl, whisk together honey, vinegar, and a pinch of salt and pepper. While whisking, slowly pour in olive oil.

In another bowl, toss beet greens and cranberries with enough dressing to just coat. Divide onto plates. 

Sprinkle goat cheese and caramelized pecans on top and serve.

Serves 4