Chopped Salad with Berries and Pecans

June 24th, 2011 by Erin Gennow
Chopped Salad with Blueberries, Dried Cranberries, and Pecans

Chopped Salad with Blueberries, Dried Cranberries, and Pecans

Chopped Salad with Berries and Pecans

Chopped salads are fun to experiment with adding in all sorts of different ingredients.  In this salad fresh blueberries are combined with dried cranberries and pecans.  If blueberries are not in season use dried.  You could also use walnuts or almonds instead of pecans.  To boost the flavor of the dressing, muddle in fresh blueberries to tailor the dressing to the salad.  I like using sturdy romaine lettuce in chopped salads because it holds up well to a fine chop.  Some lettuces are so delicate they just wilt and turn to mush when chopped and combined with the other ingredients.

Prep Time: 10 minutes

Cook Time: —

Serving Size: 4 sides or 2 main dishes


Basic Vinaigrette (plus 2 tablespoons muddle fresh blueberries if desired)

1 heart of Romaine (or half a full head of Romaine)

½ cup fresh blueberries (¼ cup dried if they are not in season)

¼ cup dried cranberries

¼ cup pecans, lightly toasted

Freshly ground black pepper, to taste

⅛ teaspoon fine sea salt


Lightly toasted the ¼ cup of pecans in a skillet over medium-low heat, watching (and smelling carefully), so they do not burn.  Remove from skillet and set aside.

If you would like to add blueberries to the vinaigrette, muddle 2 tablespoons of fresh blueberries and then whisk in about ¼ cup of Basic Vinaigrette dressing.

Add the dressing to the bottom of a large serving bowl.

Chop the romaine into fine pieces.  To do this I like to shred the lettuce crosswise, slicing with a knife, and then chopping the lettuce with perpendicular cuts to the shreds.

Place the chopped romaine into the bowl on top of the dressing.  Add the ½ cup fresh blueberries, ¼ cup dried cranberries, and ¼ cup toasted pecans to the lettuce.  Season with freshly ground black pepper and ⅛ teaspoon fine sea salt.  Gently toss with your clean hands to coat all the ingredients with the dressing.  Taste for seasoning and add salt if necessary.

Serve alongside a sandwich, burger, or soup.

A year ago on The Daily Morsel



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