Seasonal Garden Salad Recipe

Prepare produce

Wash and spin-dry the mixed salad greens until very dry. Hull and slice seasonal fruit into bite-sized pieces (about 1/4-inch thick for berries or wedges for stone fruit). Slice cucumber into half-moons and thinly slice the red onion. If using herbs, remove large stems and tear leaves into small pieces.

Place the dried greens into a large chilled mixing bowl. Add the sliced fruit, cucumber, red onion, and torn herbs on top of the greens and gently toss once to combine.

Candied pecans (if making at home)

To make simple candied pecans: heat a small nonstick skillet over medium heat, add 1/2 cup pecan halves and 1 tablespoon sugar and 1/2 teaspoon water; stir constantly until sugar melts and coats nuts (2–3 minutes). Spread onto parchment to cool and separate. Allow to cool completely before adding to salad.

Crumble the artisanal cheese (goat cheese or feta) into small pieces. Just before serving, sprinkle the candied pecans and crumbled cheese over the dressed greens (see vinaigrette step for timing).

Make vinaigrette

In a small bowl or jar, combine the apple cider vinegar, honey, Dijon mustard, and minced shallot (or garlic). Whisk or shake until honey and mustard are fully integrated. Slowly stream in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) to emulsify. Season with salt and freshly ground black pepper. Taste and adjust: add a little more honey if too tart or a pinch more salt if flat.

If time permits, let the vinaigrette sit 5–10 minutes to allow shallot flavor to mellow, then taste and adjust seasoning again.

Dress the salad: Drizzle about 2 to 3 tablespoons of vinaigrette over the bowl of greens and fruit (start with less — about 2 tbsp — you can always add more). Gently toss the salad with clean hands or salad tongs to coat all components evenly, taking care not to bruise delicate fruit.

Plate: Transfer dressed salad to individual plates or a large serving platter. Evenly distribute crumbled artisanal cheese and candied pecans over the top.

Garnish: Finish with a light grating of lemon zest and scatter microgreens or extra herbs over the salad. Grind a bit more black pepper if desired and serve immediately.