This Berry Salad with Feta and Candied Pecans is my favorite summer salad. The sweet strawberries and blueberries pair perfectly with the feta cheese and balsamic vinaigrette. The candied pecans are super easy to make; you only need 3 ingredients and 10 minutes.
Ingredients
Substitutions
- Spring Salad Mix - I like to use a spring salad mix for this salad. They usually have a mixture of tender lettuces and greens like baby spinach, arugula, romaine, and red leaf lettuce. It's a little earthy and peppery, perfect for balancing the sweet berries and candied pecans. You can also use spinach, arugula, or chopped romaine.
- Berries - I used both strawberries and blueberries in this recipe. You could also use raspberries, blackberries, cherries, or mandarin oranges.
- Cheese- The sharp tang of feta balances out the sweetness of the salad. You can substitute feta cheese for any slightly tangy cheese, like goat cheese or blue cheese.
- Pecans - If you want your salad to be less sweet, you can skip candying your pecans. You can also use other nuts, such as walnuts, cashews, sliced almonds, or peanuts. You can follow the exact same directions for candying them too.
- Dressing - I like using a balsamic vinaigrette dressing, the tanginess of the dressing balances out the sweetness of the salad. You can also use a poppyseed dressing or a light raspberry vinaigrette.
Full ingredient list with quantities in the recipe card below
How to Make a Summer Berry Salad
Make the Candied Pecans
Cook the pecans, brown sugar, butter, water, and salt over medium heat, stirring frequently until the sugar melts. Continue stirring constantly for 4-5 minutes. Transfer them to the parchment paper and let them cool completely.
Assemble the Salad
Add the spring salad mix to a large serving bowl, or 4 individual bowls. Top with the blueberries, strawberries, feta cheese, and cooled candied pecans. Drizzle with balsamic vinaigrette or poppyseed dressing just before serving.
Add Protein
This salad has about 9g of protein from the feta cheese and pecans. If you're looking to add more protein, here are some great options.
Chicken for Salad
Season 1 pound of thinly sliced chicken breasts (not regular chicken breast) with salt and pepper, then coat in olive oil. Cook in a skillet over medium heat for 4-5 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing and adding to the salad.
Salmon for Salad
Rub 4 6oz salmon fillets with olive oil and season with salt and pepper. Bake at 400F for 12-15 minutes, or until the salmon flakes easily with a fork, then serve warm or chilled over the salad.
Common Questions
Can I make this salad ahead of time?
Yes! You can prep the ingredients up to 24 hours ahead and store them separately in the refrigerator. Assemble the salad a few hours before serving, but wait to add the dressing until just before serving so the greens and berries stay fresh.
How long do candied pecans last?
Candied pecans can be stored in an airtight container at room temperature for up to 1 week.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 1 day. If the salad already has dressing on it, eat it within the next 4 hours to avoid an overly soggy salad.
Can I use frozen berries?
Fresh berries really work best for this salad; thawed frozen berries are very mushy and have excess moisture.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Summer Berry Salad with Feta and Candied Pecans
Ingredients
Summer Berry Salad
- 10 oz spring salad mix
- 1 cup fresh blueberries
- 1 cup fresh strawberries quartered
- 1 cup crumbled feta cheese or blue cheese or goat cheese
- 1 cup candied pecans
- balsamic vinaigrette dressing or poppyseed dressing
Candied Pecans
- 1 cup pecans
- ¼ cup brown sugar
- 1 tablespoon butter
- 1 tablespoon water
- pinch of salt
Instructions
Make the Candied Pecans
- Lay out a sheet of parchment paper.
- Add the pecans, brown sugar, butter, water, and salt to a non-stick skillet over medium heat.
- Cook, stirring frequently, until the sugar melts and becomes syrupy. Continue stirring constantly for 4-5 minutes, until the mixture is bubbling and coats the pecans. If the syrup is not melting and is clumpy, add an extra tablespoon of water.
- Once the pecans are evenly coated and most of the syrup has clung to the nuts, transfer them to the parchment paper. Spread into a single layer and let cool completely.
Assemble the Salad
- Add the spring salad mix to a large serving bowl or 4 individual bowl.
- Top with the blueberries, strawberries, feta cheese, and cooled candied pecans.
- Drizzle with balsamic vinaigrette or poppyseed dressing just before serving.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!