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This vibrant salad is packed with mixed greens, fresh berries, and crunchy candied pecans, all tied together with a zesty lemon-honey dressing. The pecans are caramelized in a buttery cinnamon glaze, adding a delightful sweetness and crunch to every bite. You don't have to wait for summer to enjoy this refreshing and nutrient-rich dish—it’s perfect any time of the year! The combination of juicy strawberries, blueberries, and raspberries with the tangy dressing creates a burst...
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Toast pecans in a skillet over medium heat for a few minutes until fragrant. Remove from the skillet and set aside.
Cook brown sugar, cinnamon, salt, pepper, vanilla extract, butter, and water in the skillet over medium heat until the mixture bubbles and thickens slightly.
Add the toasted pecans to the skillet and stir to coat them evenly in the glaze.
Cook for 2 to 4 minutes over medium heat, stirring occasionally, until the pecans are caramelized and glossy. Remove from heat and let cool.
Combine mixed greens, minced strawberries, blueberries, and raspberries in a large bowl.
Add the cooled candied pecans to the salad.
Whisk together lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine. Serve immediately.
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You can substitute pecans with walnuts or almonds for a different nutty flavor.
For a vegan version, replace butter with coconut oil and honey with maple syrup.
Make sure to let the candied pecans cool completely before adding them to the salad to avoid wilting the greens.
Can I use frozen berries?
Yes, you can use frozen berries, but make sure to thaw and drain them before adding to the salad to avoid excess moisture.
How long can I store the candied pecans?
Candied pecans can be stored in an airtight container at room temperature for up to a week.
Can I prepare the dressing in advance?
Yes, the dressing can be made ahead and stored in the refrigerator for up to 3 days. Shake or whisk before using.
What other greens can I use?
You can use spinach, arugula, or kale as alternatives to mixed greens.
How do I prevent the salad from getting soggy?
Add the dressing just before serving to keep the greens fresh and crisp.
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