Spring Salad with Honey Roasted Pecans Recipe

Yields: 4 side servings, or 2 main course servings
Prep Time: 15 minutes
Cook Time: 5-8 minutes


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)


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.


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!


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