Kitchen notes · a little help before you start
Salad with Berries and Pecans
Sweet berries make a plate of baby greens particularly inviting, with pecans bringing crunch among the leaves. Champagne vinaigrette adds a light tang around the fruit. A forkful with a berry and a little pecan gives the salad a pleasing mix of soft and crisp bites.
- Prep
- 5 min
- Total
- 5 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Whisk oil in slowly
Drizzle the olive oil into the seasoned vinegar in a slow stream while whisking until emulsified.
2. Dress the greens first
Toss the baby greens with vinaigrette before moving them to the salad bowl for topping.
3. Fruit goes on top
Arrange the berries and pecans over the dressed greens instead of tossing the fruit through them.
Get to know the ingredients
Greens
Use mixed baby greens or baby arugula as the delicate base for the berry topping.
Pecans
Use pecan halves over the fruit, or choose the suggested candied pecan variation for more sweetness.
Basil
Mix dried basil into the vinegar with salt and pepper before whisking in the oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Salad with Berries and Pecans
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Berries and pecans to finish
Top the dressed greens with blackberries, raspberries and pecans and serve the salad right away.
A little more help as you go
Sweeter dressing option
Whisk a little honey into the dressing if you prefer a sweeter flavor with the berries.
Optional creamy cheese
Add feta, Gorgonzola or goat cheese if you would enjoy a creamy addition among the berries.
A few questions you might have
Do I need a special bowl for whisking?
Use a nonreactive mixing bowl for the vinegar, basil and seasonings before adding the olive oil.
Are the berries blended into the dressing?
Keep them whole as the final topping over greens that have already been tossed with vinaigrette.
Can arugula replace mixed greens?
Yes, baby arugula is the stated alternative for the base of this berry salad.
When do I add salt and pepper?
Add them to the vinegar and dried basil before slowly whisking in the olive oil.
Should I serve it after a long chill?
Serve right after adding berries and pecans so the finished salad is enjoyed freshly dressed.
Any more cooking tips?
Variations If you want a sweeter dressing add a little honey. Or use candied pecans to give it more sweetness. Add a creamy cheese like feta, gorgonzola cheese or goat cheese.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.