Fresh Berry Salad Recipe

Preheat

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat.

In a small skillet over medium heat, melt the butter. Add the pecan halves and toss to coat, about 1 minute.

Sprinkle the sugar and sea salt over the pecans. Continue to cook, stirring frequently, until sugar begins to melt and pecans are glossy, about 2–3 minutes. Remove from heat promptly to avoid burning.

Spread the pecans in a single layer on the prepared baking sheet. Bake 6–8 minutes until fragrant and sugar is set — watch carefully so they don’t burn. Remove from oven and let cool completely; the sugar will harden as they cool. Roughly chop if desired.

Place the raspberries in a small blender or food processor and puree until smooth.

Strain the raspberry puree through a fine-mesh sieve into a bowl or jar to remove seeds, pressing with a spoon to extract as much puree as possible. Discard seeds.

Add the white wine vinegar, honey, and Dijon mustard to the raspberry puree and whisk to combine.

Slowly whisk in the walnut oil and olive oil until emulsified. Stir in the finely chopped walnuts, salt, and freshly ground black pepper. Taste and adjust seasoning or honey for sweetness. If too thick, whisk in 1–2 tsp water to reach desired consistency.

Transfer vinaigrette to a jar, cover, and refrigerate until ready to use. Shake well before serving.

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

Add the blueberries, quartered strawberries, and mandarin orange segments on top of the greens.

Sprinkle the crumbled feta evenly over the fruit and greens.

Add the cooled candied roasted pecans to the salad.

Drizzle the raspberry walnut vinaigrette over the salad (start with about 3–4 tablespoons), then gently toss to coat. Taste and add more dressing if desired.

Serve immediately on chilled plates to keep greens crisp.