Berry Pecan Salad Recipe

Toast and candy pecans

Heat a medium nonstick skillet over medium heat. Add pecan halves and dry-toast for 2 minutes, stirring, until they become fragrant. Add butter and granulated sugar; stir continuously until sugar melts and coats the pecans, about 1–2 minutes. Spread the coated pecans on a sheet of parchment or silicone mat to cool and separate. Sprinkle with a pinch of salt while still warm. Once cooled, roughly chop or break into bite-size pieces and measure 3 tablespoons for the salad. Store leftovers in an airtight container for up to 1 week.

Blend dressing

Place raspberries, walnut oil, olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper in a blender or food processor. Blend on high until smooth, about 30–45 seconds. If the mixture is too thick or slightly gritty from seeds, strain through a fine mesh sieve into a bowl, pressing solids to extract liquid. Whisk in warm water, 1 tablespoon at a time, until dressing reaches a pourable but slightly viscous consistency (about 1–2 tablespoons). Taste and adjust seasoning with additional salt, pepper, or honey as needed. Refrigerate if not using immediately; bring to room temperature and whisk before serving. Makes roughly 3/4 to 1 cup.

Prepare produce: wash and thoroughly dry mixed greens and berries. Hull and slice the strawberries. Core the Granny Smith apple and slice thinly; to prevent browning, toss sliced apple with 1 teaspoon lemon juice (optional).

Arrange the greens in a large bowl or on individual plates (about 1 to 1 1/2 cups greens per serving). Distribute sliced strawberries, blueberries, and apple slices evenly over the greens.

Scatter the Monterey Jack cheese pieces over the fruit and greens.

Sprinkle the candied pecans over the salad (about 3 tablespoons total).

Dress the salad just before serving: drizzle 2 to 3 tablespoons of raspberry-walnut vinaigrette over the assembled salad (adjust to taste). Gently toss to coat the greens and distribute fruit and toppings, or serve without tossing so presentation remains intact.

Portion and serve: divide into 4 plates (about 1.5 cups salad per serving). Serve immediately to preserve texture.