Berry Pecan Salad Recipe

Toast and candy pecans

Line a small baking sheet or plate with parchment paper. Place a small nonstick skillet over medium heat and add pecans, sugar, and butter. Stir constantly for 3–5 minutes until the sugar melts and coats the pecans and the nuts become fragrant and slightly glossy. Remove from heat immediately, sprinkle with the sea salt, and transfer to the prepared sheet, separating any clumps with a fork. Let cool completely (about 10–15 minutes). Once cool, coarsely chop the pecans if desired.

Make vinaigrette

Place raspberries in a small blender or use a bowl and muddle with a fork until mostly smooth. Strain the raspberry purée through a fine mesh sieve into a jar to remove seeds (optional if you don't mind seeds). Add walnut oil, red wine vinegar, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk or shake vigorously until emulsified. If the vinaigrette is too thick or intensely flavored, whisk in up to 1 teaspoon neutral oil or a splash of water to reach desired consistency. Taste and adjust sweetness or acidity as needed. Refrigerate if not using immediately; bring to room temperature before serving and shake well.

Prepare produce: Wash and thoroughly dry mixed greens using a salad spinner or paper towels. Hull and quarter the strawberries. Rinse blueberries and drain. Core and thinly slice or julienne the Granny Smith apple; toss apple slices briefly in a teaspoon of lemon juice (or water with a squeeze of lemon) to prevent browning.

Combine salad: In a large salad bowl, place the mixed greens. Distribute strawberries, blueberries, and apple slices over the greens. Sprinkle the shredded or sliced Monterey Jack evenly over the fruit and greens.

Add pecans and dress: Scatter the cooled candied pecans over the salad. Drizzle the raspberry walnut vinaigrette over the salad — start with about 2–3 tablespoons and toss gently to combine, adding more to taste. Toss carefully so fruit and cheese aren’t crushed.

Serve: Transfer to individual plates or serve family-style. Offer extra dressing and more candied pecans on the side. Serve immediately to maintain crisp greens and crunchy pecans.