This Nuts About Berries Salad is colorful, flavorful, and refreshing in the spring and summer months when you can pick or purchase delicious, fresh berries.
My daughter and I tried a similar Nuts About Berries Salad at one of our favorite lunch spots – Cafe Zupas (locations in Arizona, Idaho, Minnesota, Nevada, and Utah). We thought we would give it a try at home and it turned out great. I made a few changes and swapped out the almonds for pecans, added a sprinkle of feta cheese, and made a Raspberry Vinaigrette Dressing instead of serving it with Poppyseed Dressing. The Raspberry Vinaigrette has a lighter berry taste and uses less oil. I think it really brings out the flavor of the berries.
Where can I find fresh berries?
My sister, Elise, used to live in Alaska and could literally stop her car and pick fresh berries on the side of the road. If you are fortunate enough to live in a place where you can do this or grow your own, you are so lucky! If not, local farmer’s markets usually carry fresh picked berries in the spring and early summer. I can also usually get good berries at Costco. If I splurge and buy them at Costco, it’s a treat because I don’t need to use them all for this salad. We have berries over frozen yogurt or sherbet for dessert, or I use what’s left to make our Grab and Go Breakfast Parfaits. So many possibilities with fresh berries!
This Nuts About Berries Salad recipe will make 4 dinner-size salads (add grilled chicken for a heartier meal) or 6-8 side salads.
How to Make Nuts About Berries Salad
Nuts About Berries Salad
Wash and dry the berries and greens. Toss berries, cinnamon pecans, and feta cheese over the mixed greens. Top with our Raspberry Vinaigrette Dressing (below), our Creamy Strawberry Balsamic Dressing, poppyseed dressing, or dressing of your choice. This recipe makes 4 large dinner salads or 6 to 8 side salads.
Place all ingredients in a blender and blend until smooth.
Toss pecans in a skillet over medium heat. Add sugar and continue to stir pecans until the sugar is melted. Sprinkle cinnamon over pecans and remove from heat. Immediately place pecans on a piece of tin foil to cool. The pecans will burn if they are left in the skillet.