Side · Lunch
Summer Berry Pecan Salad
Greens with strawberries, raspberries, blackberries, toasted pecans and goat cheese in a balsamic dressing.
⏱ 20 min (15 min prep, 5 min cooking)
🍽 Serves 4 · about 2 cups
quick
vegetariangluten freedairy free
ContainsTree nuts. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 6 cup Salad greens (bagged)
- 1 cup Strawberries, sliced
- ¾ cup Raspberries
- ¾ cup Blackberries
- ½ cup Pecans
- 2 oz Goat cheese, crumbled (optional)
Dressing
- 3 tbsp Olive oil
- 1½ tbsp Balsamic vinegar
- 1 tsp Honey
- ½ tsp Dijon-style mustard
- ¼ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, small jar with lid, small skillet.
- Toast the pecans in a dry skillet over medium heat, stirring, 3 to 5 minutes. Cool and chop.
- Rinse the berries gently and pat dry.
- Shake the dressing ingredients in a jar.
- Toss the greens with most of the dressing. Top with the berries, pecans and goat cheese if using, and drizzle with the rest.
Make aheadToast the pecans and make the dressing up to 5 days ahead.
🧒 With kidsChop the pecans small for children under 4. Honey is not safe for babies under 1 year old.
Dairy-free swapSkip the goat cheese.
Nut free swapUse sunflower seeds instead of pecans.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.