Berry Pecan Recipe

Prepare and emulsify dressing

If using frozen raspberries, thaw and drain excess liquid. Place raspberries in a blender or food processor and blend until smooth. Press puree through a fine mesh sieve into a bowl or jar to remove seeds (optional for very smooth dressing).

To the strained raspberry puree, add white wine vinegar, honey, and Dijon mustard. Whisk to combine.

Slowly stream in walnut oil and olive oil while whisking (or pulse in the blender) to emulsify. If the dressing is too thick, add up to 1 tablespoon water a little at a time to reach a pourable consistency.

Taste and season with salt and freshly ground black pepper. Adjust sweetness or acidity by adding more honey or vinegar as needed. Refrigerate until ready to use. Dressing can be made up to 48 hours ahead; bring to room temperature and whisk before serving.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a small saucepan or skillet over medium heat, combine 1/4 cup granulated sugar and 1 tablespoon water (not listed in ingredients — if making pecans from scratch, add 1/4 cup sugar and 1 tbsp water). Heat until sugar dissolves and begins to bubble lightly. Add pecans and stir to coat. Spread coated pecans on the prepared baking sheet in a single layer and bake 8–10 minutes, stirring once, until glossy and toasted. Cool completely, then break apart if needed. (If using store-bought candied pecans, skip this step.)

Wash and thoroughly dry the mixed greens and berries. Drying prevents the dressing from getting diluted.

Core the Granny Smith apple and thinly slice it. Toss slices in a small bowl with a squeeze of lemon or a teaspoon of the dressing (optional) to prevent browning if not serving immediately.

Place the mixed greens in a large serving bowl or divide among 4 plates (see servings). Top evenly with quartered strawberries, blueberries, and apple slices.

Scatter shredded Monterey Jack cheese over the salad, then sprinkle candied pecans on top.

Just before serving, drizzle the raspberry walnut vinaigrette over the salads — roughly 2 tablespoons per serving, or serve dressing on the side. Gently toss to coat, taking care not to bruise the berries.

Garnish with fresh mint leaves or microgreens and an extra sprinkle of candied pecans if desired. Serve immediately.