Mixed Greens with Raspberries and Pecans
Here is a simple green salad with sweet, summer raspberries and crunchy, toasted pecans.
Prep Time: 10 minutes
Serves: 2 sides or 1 main
8 oz. fresh baby spinach leaves
¼ cup fresh red raspberries
¼ cup toasted pecans
Coarse sea salt, for finishing, optional
2 tablespoons walnut oil, or extra virgin olive oil
1 tablespoon white wine vinegar
6-8 large red raspberries
½ teaspoon honey
Pinch of fine sea salt
Wooden spoon or muddler
Place the small skillet over medium-low heat, add the pecans, and toast until just fragrant. Once fragrant remove the pecans from the pan immediately and set them aside.
In the large bowl add the 6-8 large red raspberries for the dressing. Smash and mash them with a fork, wooden spoon, or muddler.
Add the remaining dressing ingredients to the bowl with the smashed berries – the 2 tablespoons walnut oil, 1 tablespoon white wine vinegar, 1/2 teaspoon honey, and a pinch of sea salt. Whisk vigorously to combine.
Add the spinach leaves to the bowl. Toss and mix the leaves, using your clean hands, to coat the spinach with the dressing. Sprinkle in the 1/4 cup toasted pecans and 1/4 cup red raspberries and toss gingerly to mix the berries and pecans into the salad. Sprinkle with coarse sea salt if desired.