For the salad:
2 cups of mixed salad greens of your choice (I used baby kale and spinach)
1 cup blueberries, washed and dried
1 pint strawberries, washed, dried, and sliced
¼ cup honey roasted pecans, roughly chopped
For the Roasted Rosemary Potatoes:
1 ½ lbs small red potatoes, washed, dried and cut into small pieces
1 ½ tablespoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves, chopped
1 tablespoon olive oil
Salt and Pepper to taste
For the Orange Balsamic Thyme Reduction:
1 cup balsamic vinegar
¼ cup honey
3 large sprigs of fresh thyme
Juice from ½ an orange
Preheat oven to 350 degrees.
Prepare your potatoes:
Cut them into bite size pieces and place into a mixing bowl. To the bowl add the rosemary and thyme, a generous sprinkle of salt and some pepper to your potatoes. Drizzle olive oil over the potatoes and toss to coat potatoes evenly.
Spread the potatoes out in an even layer on a baking sheet. Bake for approximately 30 min, until they are a golden brown and tender when pierced with a fork.
Remove the potatoes from the oven and allow them to cool to nearly room temperature.
Prepare the Orange Balsamic Thyme Reduction:
Add all ingredients except thyme in a small sauce pan and stir until all the honey has dissolved. Add the thyme sprigs and place over medium-high heat. Stir often, and reduce to about ½ a cup of liquid.
Remove the sauce pan from the heat and discard the thyme sprigs.
Assemble the salad:
Lay the salad greens out onto a pretty platter, top with the roasted Rosemary Potatoes, the strawberries and blueberries. Drizzle the salad with the warm balsamic reduction and then sprinkle with the chopped pecans.