Just Another Food Blog

Summer Fruit and Nut Salad – Supper for a Steal

Candied Pecans, Goat Cheese, and Raspberry Salad w Raspberry Balsamic VinaigretteA delicious and healthy salad lightly dressed with a tangy vinaigrette, yes that is the description of one of my favorite meals.

I have recently become a salad dressing snob, as in I refuse to eat store bought dressings. The past few months I have been whipping up my own vinaigrette every time I make a salad (at least once a day). There are some days when I am too lazy to whisk together a few ingredients, on those days I just use a little balsamic and olive oil.

This dressing is easy to put together and loaded with flavor.

I have a weakness for candied pecans in a salad. I found this awesome recipe for balsamic candied nuts and knew they would be a great addition to the salad. They are sticky, so make sure your baking sheet is very well greased.

Enjoy this salad for lunch on the patio or a light dinner.

Candied Pecans, Goat Cheese, and Raspberry Salad , Raspberry Balsamic VinaigretteSummer Salad with Raspberry Balsamic Vinaigrette

Summer Fruit and Nut Salad

Prep time
Cook time
Total time
Serves: 2
  • ¼ cup brown sugar
  • 1 tablespoon olive oil + ¼ cup for dressing
  • 1 tablespoon balsamic vinegar + 2 tablespoons for dressing
  • 1 cup pecan halves
  • 6oz of raspberries (reserve 3-4 per salad)
  • ½ teaspoon dried thyme
  • pinch of salt and pepper
  • 4 cups spring mix
  • 2 oz goat cheese
  1. Begin by making the candied pecans. Grease a baking sheet. Toast in the oven for 3-4 minutes, until browned, but don’t let them burn.
  2. In a small saucepan over medium heat stir together brown sugar, 1 tablespoon olive oil, and 1 tablespoon balsamic vinegar. Let the mixutre bubble then add the pecans. Stirring to coat. Cook 5 minutes, stirring frequently.
  3. Pour pecans out onto baking sheet and let cool.
  4. While the pecans are cooling make the dressing. Blend the raspberries in a blender or food processor (except for the ones put aside for the salad), strain the liquid, into a measuring cup. It should come to about ½ cup. Whisk in ¼ cup olive oil, 2 tablespoons balsamic vinegar, dried thyme, and a pinch of salt and pepper.
  5. To assemble salads divide the lettuce into two bowls, crumble goat cheese on top of each. Add raspberries, pecans, and drizzle with dressing.


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