If using store-bought candied pecans, skip this section. For homemade: heat a small skillet over medium heat and add the pecan halves, sugar, and butter.

Cook, stirring frequently, until the sugar melts and coats the pecans and the nuts are fragrant, about 4–6 minutes. Be careful not to burn the sugar.

Remove from heat, sprinkle with a pinch of salt, spread the pecans on parchment to cool and separate them so they don't stick together. Cool completely before using, about 10–15 minutes.

Raspberry Vinaigrette

Prepare raspberries

Place the raspberries in a blender or food processor. Pulse until smooth. If you prefer a seed-free dressing, press the purée through a fine-mesh sieve into a bowl, discarding seeds.

Add the red wine vinegar, honey, Dijon mustard, salt, and black pepper to the raspberry purée and whisk to combine.

While whisking continuously, slowly stream in the olive oil to emulsify the dressing. If the dressing is too thick, whisk in warm water 1 teaspoon at a time (up to the listed 1 tablespoon) until you reach the desired consistency.

Taste and adjust seasoning: add more salt, pepper, or honey as needed. Transfer to a jar and refrigerate until ready to use. Shake or whisk before serving.

Assemble Salad

In a large salad bowl, place the mixed salad greens and gently toss once to loosen and combine.

Add the sliced strawberries, dried cranberries, and about half of the crumbled Gorgonzola to the greens. Toss gently to distribute ingredients evenly.

Add the candied pecans on top (reserve a few whole pecans for garnish if desired).

Drizzle the raspberry vinaigrette over the salad — start with about 3 tablespoons and toss gently. Add more vinaigrette to taste, being careful not to overdress.

Finish by sprinkling the remaining Gorgonzola over the top for visual appeal. Serve immediately.