Apricot, Goat Cheese & Pecan Salad

A bowl that tastes like late-June sunlight — tender apricots, creamy goat cheese, and toasted pecans over greens with a honey-cider dressing.

Ingredients

• 3–4 ripe apricots, sliced
• 4 cups mixed greens (arugula, baby kale, or spring mix)
• 3 oz goat cheese, crumbled
• ½ cup toasted pecans
• 1 small shallot, or a few thin red onion slices
• Fresh basil or mint, torn
• Honey-cider dressing
• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Pinch of salt
• Fresh black pepper

Instructions

1. Slice the apricots into thin wedges so they fold gently into the greens.
2. Toast the pecans in a dry skillet until fragrant and lightly darkened.
3. Whisk the dressing: oil, vinegar, honey, mustard, salt, and pepper until silky.
4. Assemble: lay the greens in a shallow bowl. Tuck in the apricot slices and shallot. Scatter with goat cheese, pecans, and herbs.
5. Dress and serve: drizzle lightly with the dressing and serve immediately.

Variations: swap the honey for maple syrup; sauté the apricots in butter for 1–2 minutes; mix the goat cheese with thyme and lemon zest; or add shaved fennel or cucumber.