Berry Salad with Raspberry Vinaigrette

Delicious berry salad with candied pecans and an incredible raspberry vinaigrette!

Course Salad
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 6 -8 as a side
Author Chelsea


Candied Pecans*

  • 2 egg whites
  • 2 teaspoons water
  • 1 teaspoon vanilla
  • 1 cup white sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 4 cups (1 pound) pecan halves


  • 1 bag (6-8 ounces or about 6-7 cups) fresh spring mix
  • 2 cups strawberries, stemmed and sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/2 cup blackberries
  • 4 ounces feta cheese


  • 3 tablespoons red wine vinegar
  • 5 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dijon mustard, do not use regular mustard
  • 1/2 cup frozen raspberries, completely thawed
  • 1/2 cup vegetable oil (canola or olive oil will work)


For the candied pecans

  1. Preheat oven to 250 degrees F and line a baking sheet with parchment paper.
  2. In a mixing bowl, whip together the egg whites, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
  3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
  4. Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes.

For the salad:

  1. Toss together the spring mix, strawberries, blueberries, raspberries, and blackberries.

  2. Toss to combine. Add the feta cheese after adding the dressing.

For the dressing:

  1. Combine all of the ingredients except for the oil in a blender or food processor. Pulse until the ingredients are well combined. Slowly add in the oil in a steady stream. Blend until emulsified and smooth.

  2. This dressing is supposed to be pretty thick -- when you toss it with the salad it does thin out a little with the juices from the salad ingredients.

  3. Toss the dressing and candied pecans with the salad. Only dress and add pecans to what you will eat because leftovers don't do so well! Add feta cheese last. You can store the salad, pecans, feta, and dressing separately for delicious leftovers!

Recipe Notes

*This recipe makes far more candied nuts than you'll want to toss in this salad, but I'd rather make a big batch and have leftovers for future salad. If you don't want leftovers halve the recipe! (Prep/Cook time does not include the candied nuts)