Yields: 4 side servings, or 2 main course servings
Prep Time: 15 minutes
Cook Time: 5-8 minutes
Ingredients
For the Honey-Roasted Pecans
- 1/2 cup pecans
- 1 tablespoon honey
- 1/2 tablespoon butter, melted
- Pinch of salt
For the Berry Vinaigrette
- 1/2 cup fresh mixed berries (blackberries, blueberries, raspberries, or strawberries)
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard (optional)
- Salt and pepper to taste
For the Salad
- 5 ounces mixed spring greens
- 1/2 cup crumbled feta, goat cheese, or blue cheese (choose your favorite)
- 1/4 cup thinly sliced red onion (optional)
Instructions
1. Make the Honey-Roasted Pecans
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, combine melted butter and honey.
- Add pecans and stir until well coated.
- Spread pecans in a single layer on the baking sheet.
- Bake for 5-8 minutes, or until golden brown and fragrant. Be careful not to burn them.
- Remove from oven and sprinkle with a pinch of salt. Allow to cool completely.
2. Make the Berry Vinaigrette
- In a blender or food processor, combine the berries, balsamic vinegar, olive oil, honey, Dijon mustard (if using), salt, and pepper.
- Blend until smooth. Taste and adjust seasonings if needed.
3. Assemble the Salad
- In a large bowl, toss the spring greens with your desired amount of vinaigrette.
- Divide the greens among serving plates.
- Top with crumbled cheese, red onion (if using), and honey-roasted pecans.
Tips
Make it ahead: The vinaigrette and pecans can be made a day or two in advance and stored in the refrigerator.
Customize it: Add other favorite salad toppings like sliced cucumber, avocado, or dried cranberries.
Turn it into a main course: Add grilled chicken, shrimp, salmon, or tofu for a complete meal.
Enjoy your delicious and refreshing Spring Salad with Honey-Roasted Pecans!
