Wash and thoroughly dry the mixed greens, strawberries, blueberries, raspberries (if using), and apple. Hull and slice the strawberries. Core the Granny Smith apple and thinly slice or cut into matchsticks; toss apple slices with a teaspoon of lemon juice if you want to prevent browning (optional).

Assemble salad

Place 6 cups of mixed salad greens into a large shallow bowl or divide among 4 serving plates. Scatter 1 cup sliced strawberries and 3/4 cup blueberries evenly over the greens. Arrange the thinly sliced Granny Smith apple across the top. Sprinkle 1/2 cup candied pecans and 3/4 cup shredded Monterey Jack cheese over each salad.

Raspberry Walnut Vinaigrette

Blend vinaigrette

In a small blender or using an immersion blender and a jar, combine 1/2 cup fresh raspberries, 2 tablespoons walnut oil, 6 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1.5 teaspoons honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Puree until smooth. Taste and adjust seasoning. If the dressing is too thick, add up to 1 tablespoon warm water and blend again to reach desired consistency.

Strain (optional)

If you prefer a smoother vinaigrette without seeds, strain the blended dressing through a fine mesh sieve into a bowl, pressing solids to extract as much liquid as possible. Discard solids left in the sieve.

Dress and serve

Right before serving, drizzle about 2 tablespoons of the raspberry walnut vinaigrette over each plated salad (or toss the large salad with 4–6 tablespoons dressing, to taste). Gently toss to coat the greens and distribute fruit and nuts evenly. Serve immediately. Pass any extra dressing at the table.