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Summer Berry Pecan Salad

Fresh sweet berries, crisp greens, crunchy pecans and a drizzle of creamy poppyseed dressing all add up to one of our favorite salads.
Servings: 1 salad, multiply as desired
Author: Mary Younkin

Ingredients

  • SALAD INGREDIENTS:
  • 2 cups fresh baby spinach or spring mix
  • 6 fresh strawberries sliced
  • 8-10 fresh blackberries
  • 2 tablespoons sugared pecans recipe below
  • Creamy Poppyseed Dressing
  • PECAN INGREDIENTS:
  • 1 tablespoon butter
  • 1 1/2 cups pecan halves
  • 1/4 cup white sugar

Instructions

  • TO MAKE THE SALAD:
  • Layer spinach and berries into bowl and sprinkle with pecans. Drizzle with poppyseed dressing and toss to coat. Serve immediately. Enjoy!
  • TO MAKE THE PECANS:
  • Melt the butter in a large skillet over medium-high heat. Add the pecans and stir to coat well. Saute the pecans until they are fragrant, about 1-2 minutes. Sprinkle with sugar and continue stirring as the sugar melts and coats the nuts, about 5 minutes.
  • After the sugar has caramelized and the nuts have turned a slightly deeper brown, remove from the heat and immediately spread the pecans on a piece of parchment paper. Let them cool and then store in an airtight container until ready to use. Enjoy!

Notes

This recipe will yield 1 1/2 cups of sugared pecans. They will keep nicely in an airtight container for several weeks.