Summer Berry Salad
Summer Berry Salad
Ingredients
Candied Pecans
- 3 cups whole pecans
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 tablespoon melted butter
- 1/4 teaspoon ground cinnamon
- 1 pinch cayenne pepper optional
- 1 pinch kosher salt
Maple Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tablespoons champagne vinegar or white wine vinegar, or rice vinegar
- 1 teaspoon dijon mustard
- 2 teaspoons maple syrup
- 1 pinch kosher salt
- 1 pinch ground black pepper
Berry Salad
- 4 cups mixed greens
- 1 cup blueberries
- 1 cup strawberries quartered
- 1/2 cup Feta Cheese or blue cheese
- 1/2 cup candied pecans
Instructions
Candied Pecans
- Heat oven to 325 degrees
- Mix maple syrup, vanilla, cinnamon, melted butter and cayenne together in a bowl
- Add the pecans and stir to coat
- Place a piece of parchment paper or a silicone pad on a baking sheet (this is important so the pecans don't stick to the baking sheet)
- Spread the pecans on the baking sheet
- Bake for 10 minutes and give them a stir.
- Bake for an additional 10-15 minutes - stirring every 5 minutes, until the pecans are toasty and the syrup is almost all gone. Remove from the oven and let cool for 5 minutes - then stir again to break up any pecans stuck together. (Try not to eat them all before making the salad!) Cooled pecans will keep in a bag for up to a week
Maple Vinaigrette
- Add all the vinaigrette ingredients into a shaker or jar. (I love these Oxo salad dressing shakers) and shake like crazy
Mixed Berry Salad
- Pick some lettuce from your garden (isn't that gorgeous?) or the grocery store
- Wash and dry the mixed greens
- Prep the berries, feta and pecans
- Give the pecans a little chop - not to fine
- Place the berries, feta and pecans on the mixed greens (so beautiful!) and drizzle with the vinaigrette
- Enjoy with all your favorite proteins and people!
