Description
A vibrant summer salad featuring a medley of fresh berries, crisp mixed greens, and buttery toasted pecans, all tossed in a honey-balsamic vinaigrette.
Ingredients
Scale
- 4 cups mixed baby greens
- 1 cup sliced strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup pecan halves
- 1/3 cup crumbled feta or goat cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Place pecan halves in a dry skillet over medium heat. Toast for 3-5 minutes, shaking frequently, until fragrant and glistening. Remove to a plate to cool.
- Wash and dry the berries. Slice the strawberries into quarters and set aside with blueberries and raspberries.
- In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper until emulsified.
- Place mixed baby greens in a large bowl. Drizzle with half of the dressing and toss gently to coat.
- Add sliced strawberries, blueberries, raspberries, and crumbled cheese to the greens. Fold gently with a spoon to avoid crushing the berries.
- Add the cooled toasted pecans to the bowl and toss one last time. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Assembling
- Cuisine: American