Merry Berry Salad Recipe: Easy Goat Cheese & Candied Pecans for Summer

Close your eyes for a second—just imagine the sweet, sun-warmed scent of fresh strawberries and blueberries swirling with tangy goat cheese, all nestled on a bed of crisp greens. That first forkful of this Merry Berry Salad is like biting into pure summer: juicy bursts of berries, creamy goat cheese, and a satisfying crunch from candied pecans. Honestly, every time I toss this salad together, it’s like opening a little window to the happiest, sunniest picnic days, even if it’s raining outside.

The first time I made this Merry Berry Salad, it was a spur-of-the-moment creation for a backyard barbecue. I was staring at my fridge, a bit lost, when a basket of bright berries caught my eye. I threw in some goat cheese, candied a handful of pecans (because, why not?), and whisked up a quick vinaigrette. The moment I took a bite, I just had to stop and smile—this was “the one.” You know that feeling when you just know you’ve hit on a keeper? That’s this salad. My kids circled the bowl like little hawks, sneaking bites before dinner. My husband (a devoted carnivore) actually asked for seconds. Even my mother-in-law, who’s hard to impress, asked for the recipe.

Maybe it’s nostalgia, or maybe it’s just the way goat cheese melts into those sweet berries, but this salad has become our go-to for everything from lazy Sunday lunches to cheerful potlucks. It’s dangerously easy—no fancy kitchen skills needed—and totally forgiving (forgot the pecans? Walnuts work too). If you’re looking to brighten up your Pinterest board, wow your book club, or just sneak more greens into your life, this Merry Berry Salad is pure, nostalgic comfort. I’ve tested it at least a dozen times (all in the name of research, of course), and now it’s a staple for family gatherings, gifting, or just when I need a little edible hug. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Merry Berry Salad Recipe

When you’ve spent years testing salads, you get a nose for what actually works. This Merry Berry Salad recipe has been through more family taste-tests than I can count (my kids are harsh critics, let’s be honest). Here’s why it comes out on top every single time:

• Quick & Easy: You can have this salad on the table in about 20 minutes, start to finish—even if you’re candied the pecans from scratch. Perfect for busy weeknights or when surprise guests pop over.
• Simple Ingredients: No wild goose chases at the grocery store. Most of the ingredients are things you probably already have in your fridge or pantry—fresh berries, greens, goat cheese, and a handful of pecans.
• Perfect for Any Occasion: This salad shines at summer brunches, potlucks, picnics, or as a cheerful side at holiday dinners. It’s the kind of dish that looks gorgeous on a platter and travels well, too.
• Crowd-Pleaser: Kids love the sweet fruit, adults rave about the creamy goat cheese and crunchy nuts. I’ve never seen anyone push this salad aside.
• Unbelievably Delicious: It’s the flavor combo—the tangy, creamy goat cheese with tart-sweet berries and caramelized pecans. Each bite is a little party in your mouth, and the homemade vinaigrette pulls it all together with a bright zing.

What sets this Merry Berry Salad apart? It’s the candied pecans (made in one skillet, no oven needed) and the way the goat cheese melts just a bit on the warm nuts. I use a mix of strawberries, blueberries, and raspberries for a true “merry” vibe, but the recipe is flexible—swap in whatever berries you have. The vinaigrette isn’t just an afterthought, either; it’s tangy, lightly sweet, and brings all the flavors together without overpowering the fresh produce.

This salad isn’t just another berry-and-greens recipe. It’s the one that makes folks ask for seconds, and maybe even thirds. It’s the “close your eyes and savor” kind of salad—one that’s healthy, incredibly satisfying, and just plain joyful. Whether you’re cheering up your own lunch routine or looking to impress guests without breaking a sweat, this Merry Berry Salad has your back. It’s comfort food, but lighter, faster, and just as soul-satisfying. If you want a recipe that’s as pretty as it is tasty, this one’s for you.

What Ingredients You Will Need

This Merry Berry Salad recipe keeps things simple, focusing on fresh, vibrant ingredients that come together for maximum flavor and crunch. Most of these are pantry or fridge staples, and you can swap things in and out depending on what’s in season or on hand. Here’s what you’ll need:

• For the salad base:
  • Mixed greens (about 5 oz / 140 g) – Spring mix, baby spinach, or arugula all work. I love a blend for different textures.
  • Fresh strawberries (1 cup / 150 g), hulled and sliced – Look for ripe, red berries without white tips.
  • Fresh blueberries (1/2 cup / 75 g) – Or swap in blackberries or huckleberries if you like.
  • Fresh raspberries (1/2 cup / 60 g) – Feel free to use all one type of berry if that’s what you have.
• For the candied pecans:
  • Pecan halves (1/2 cup / 60 g) – Walnuts are a good backup.
  • Granulated sugar (2 tablespoons / 25 g) – Coconut sugar or maple sugar also work.
  • Pinch of salt – Just a whisper, to bring out the pecan flavor.
• For the creamy element:
  • Goat cheese (soft, 3 oz / 85 g), crumbled – I like using a log and crumbling it myself for the creamiest texture. Chevre is classic.
• For the vinaigrette:
  • Extra-virgin olive oil (3 tablespoons / 45 ml) – Go for the good stuff, it’s worth it here.
  • Balsamic vinegar (1.5 tablespoons / 22 ml) – White balsamic keeps things light if you prefer.
  • Honey (2 teaspoons / 10 ml) – Maple syrup or agave for a vegan swap.
  • Dijon mustard (1 teaspoon / 5 ml) – Adds a little zip.
  • Salt and freshly ground black pepper – To taste.

Ingredient tips: For the best flavor, use berries that are in season—local farmers market finds are pure gold here. If you’re making this in the off-season, frozen berries can work (thaw and drain them first). For goat cheese, I usually grab Montchevre or Vermont Creamery brands—they’re reliably creamy and tangy. If you need a nut-free version, roasted sunflower seeds or pepitas are a solid stand-in. And if you’re dairy-free, try a cashew-based cheese or skip it entirely (the salad still shines).

Honestly, as long as you’ve got fresh greens, juicy berries, and something creamy and crunchy, you’re already halfway to summer salad bliss. Don’t stress if you’re missing one thing—this recipe is all about flexibility and flavor.

Equipment Needed

One of the joys of this Merry Berry Salad is how little gear you need—no fancy gadgets required! Here’s what I use every time (with some budget-friendly tips):

• Large salad bowl: For tossing everything together. If you don’t have one, use a wide mixing bowl or even a big serving platter.
• Small skillet or sauté pan: For making the candied pecans. Nonstick is easiest, but stainless works if you watch closely (just keep stirring!).
• Whisk and small bowl: For whisking up the vinaigrette. In a pinch, put all the dressing ingredients in a mason jar and shake it up (my favorite lazy trick).
• Cutting board and sharp knife: For slicing berries and crumbling goat cheese. I prefer a chef’s knife, but a good paring knife does the job, too.
• Measuring cups and spoons: For accuracy, especially with the dressing and candied pecans. If you’re comfortable eyeballing, go for it—but I like to measure for repeatable results.
• Rubber spatula or wooden spoon: For stirring the pecans and tossing the salad gently (so you don’t bruise the berries).

I’ve candied pecans in everything from a tiny camping skillet to a cast iron pan—just watch the heat and keep them moving. And if you’re low on salad bowls, a big baking sheet works for tossing and serving, too. After years of salad-making, I recommend hand-washing your salad bowls and whisks to keep them looking new. No need to splurge—everyday kitchen tools will do just fine for this merry, berry-packed salad adventure.

Preparation Method

1. Candy the Pecans (5–7 minutes):
   • Add 1/2 cup (60 g) pecan halves, 2 tablespoons (25 g) granulated sugar, and a pinch of salt to a nonstick skillet over medium heat.
   • Stir constantly as the sugar melts and coats the pecans—don’t walk away! You’ll start to smell a rich, caramel aroma after 2–3 minutes.
   • Once the sugar is fully melted and the pecans are glossy (about 5 minutes), quickly spread them onto a piece of parchment paper. Separate the nuts with a fork (they set fast!).
   • Tip: Pecans burn quickly. If they smell bitter or look blackened, the pan’s too hot. Start over if needed (I’ve learned the hard way!).
2. Prep the Salad Greens and Berries (5 minutes):
   • Rinse and dry 5 oz (140 g) mixed greens. If using larger leaves, tear into bite-sized pieces.
   • Hull and slice 1 cup (150 g) strawberries. Rinse 1/2 cup (75 g) blueberries and 1/2 cup (60 g) raspberries. Pat them dry so they don’t water down the salad.
   • Transfer greens to the large salad bowl. Scatter berries over the top.
3. Make the Vina (*3 minutes):
   • In a small bowl, whisk together 3 tablespoons (45 ml) olive oil, 1.5 tablespoons (22 ml) balsamic vinegar, 2 teaspoons (10 ml) honey, and 1 teaspoon (5 ml) Dijon mustard. Season with salt and pepper to taste.
   • Or, combine everything in a jar, seal, and shake until emulsified. The dressing should look glossy and slightly thickened.
   • Note: Taste and tweak! If you like it tangier, add a splash more vinegar; for more sweetness, another drizzle of honey.
4. Assemble the Salad (2 minutes):
   • Top the greens and berries with 3 oz (85 g) crumbled goat cheese.
   • Break up the cooled candied pecans and sprinkle them across the salad.
   • Drizzle about two-thirds of the vinaigrette over everything. Gently toss to coat—don’t overmix or the berries will get mushy.
5. Finishing Touches (1 minute):
   • Taste and add more dressing if needed. Add a pinch of flaky sea salt and a few cracks of black pepper for extra oomph.
6. Serve Immediately:
   • Transfer to a serving platter or individual bowls. Serve right away for the best crunch and freshness.
   • Warning: Once dressed, the greens will wilt if left too long. If prepping ahead, wait to dress until serving.

Personal tip: For parties, keep the berries, cheese, and pecans separate until the last minute, then toss together—this keeps everything snappy and vibrant. And if you’re making a double batch, candy the nuts in two batches so they coat evenly. Your Merry Berry Salad will look like a summer masterpiece!

Cooking Tips & Techniques

I’ve made this Merry Berry Salad more times than I can count, and a few small tweaks make a big difference. Here’s how to get perfect results every time (plus a few lessons learned from kitchen mishaps):

• Don’t over-candy the pecans: Sugar cooks fast! Stir constantly and pull the pan off the heat as soon as the nuts are glossy. Burned nuts taste, well, pretty awful (trust me, I’ve tried “saving” a batch, and no amount of salad can hide that bitterness).
• Dry your berries and greens: Water is the enemy of a crisp salad. After rinsing, lay berries and greens out on a clean towel to dry. Soggy greens = sad salad.
• Dress just before serving: The vinaigrette is lovely, but if it sits too long, the greens wilt and the nuts lose their crunch. Keep everything separate until you’re ready to eat, then toss and serve.
• Balance your flavors: Taste your vinaigrette before dressing the salad. Too sharp? Add a touch more honey. Too sweet? A little more vinegar fixes it. You want bright but not overpowering.
• Get creative with your berries: If you can’t find one type, mix and match. Even chopped cherries or sliced grapes are delicious here.
• Goat cheese hack: To make crumbling easier, pop the cheese in the freezer for 5 minutes before slicing. It won’t smear all over your fingers.
• Multi-tasking tip: While the pecans cool, slice your berries and whisk the dressing. That way, everything’s ready at the same time.

The biggest mistake? Overdressing. Start with less vinaigrette than you think you’ll need—it’s easier to add more than to rescue a soggy salad. And if you ever forget the nuts in the pan (I have!), just start a fresh batch. The whole recipe is forgiving and meant to be fuss-free—so relax and enjoy the process!

Variations & Adaptations

This Merry Berry Salad recipe is a chameleon—here’s how you can tweak it to fit almost any taste, season, or dietary need:

• Gluten-Free: As written, the salad is gluten-free. Just double-check your goat cheese and Dijon mustard labels if you’re especially sensitive.
• Nut-Free: Swap the pecans for roasted sunflower seeds, pumpkin seeds, or even toasted coconut flakes. You’ll still get crunch and a toasty flavor.
• Dairy-Free: Use a dairy-free cheese alternative (like Kite Hill’s almond-based cheese) or simply omit the cheese. The berries and candied nuts hold their own.
• Seasonal Twists: In fall, swap berries for sliced apples or pears and add dried cranberries. In winter, use orange segments and pomegranate arils.
• Flavor Boosters: Add a handful of fresh mint or basil leaves for an herbal note. Or toss in a few thinly sliced red onions for zing.
• Change up the greens: Try baby kale or romaine for a sturdier base, or use all arugula for a peppery bite.
• Different nuts: Walnuts, almonds, or hazelnuts work beautifully (just candy them the same way).
• Vegan Option: Use a vegan cheese or skip it, and use maple syrup or agave in the vinaigrette.

One of my favorite spins is adding grilled or rotisserie chicken for a main-dish salad—super satisfying and still summery. Don’t be afraid to make this Merry Berry Salad your own; it’s meant to flex with whatever you have and love.

Serving & Storage Suggestions

This Merry Berry Salad is all about freshness and color—it’s best served right after tossing. Here are some serving and storage tips for making the most of every bite:

• Serving temperature: Serve chilled or at cool room temp. I like to chill the salad bowl for 10 minutes before assembling, especially on hot days.
• Presentation: For Pinterest-worthy flair, layer the greens, then arrange the berries, goat cheese, and candied pecans in pretty stripes or scatter them artfully. Finish with a drizzle of dressing and a sprinkle of fresh herbs if you have them.
• Pairings: This salad is a star at brunch with quiche or frittata, or as a side for grilled chicken, salmon, or a light pasta dish. A crisp white wine, iced tea, or sparkling lemonade makes it a celebration.
• Storage: If you have leftovers, store undressed salad in an airtight container in the fridge for up to 2 days. Keep the vinaigrette and candied pecans separate (pecans can get sticky in the fridge, so keep them at room temp in a jar).
• Reheating: No need! This salad is best cold. If the candied pecans clump, break them up before serving.
• Flavor develops: The tangy vinaigrette soaks in a bit if stored, so keep extra dressing on the side for a fresh drizzle.

Honestly, I’ve never seen a bowl of this salad last more than an hour at any gathering. But if you do have extra, it makes a fantastic lunch topper for the next day—just add a handful of fresh greens and another splash of dressing to perk it up.

Nutritional Information & Benefits

This Merry Berry Salad recipe is a light and nutritious option, brimming with summer’s best produce. Here’s a quick look at what you’re getting in each serving (about 1/4 of the recipe):

• Calories: Approximately 280
• Protein: 5 g
• Carbohydrates: 22 g (mostly natural sugars from fruit)
• Fat: 19 g (thanks to the olive oil, goat cheese, and pecans)
• Fiber: 4 g

Health benefits: Berries are loaded with antioxidants and vitamin C, which help keep your immune system humming. Pecans add healthy fats and protein, while goat cheese is easier to digest for some folks than cow’s milk cheese. Mixed greens are full of fiber and vitamins A and K. The salad is gluten-free as written, and can easily be made nut-free or dairy-free as needed.

Allergy note: The main allergens here are dairy (goat cheese) and tree nuts (pecans). Always check your labels if you’re serving to folks with allergies.

Personally, I love this salad because it tastes indulgent but keeps things light and fresh. It’s a rainbow on your plate, and you can feel good about every bite!

Conclusion

If you’re looking for a salad that’s as pretty as a picture and as delicious as summer itself, this Merry Berry Salad recipe truly hits the spot. It’s easy enough for a quick weekday lunch, but special enough for a holiday table or a backyard party. I love how every bite has a little bit of everything—crunchy, creamy, sweet, and tangy. Plus, it’s endlessly flexible, so you can tweak it based on what’s in your fridge or who’s coming to dinner.

I have a soft spot for this salad because it feels like a little celebration every time I make it. I hope you’ll give it a try and make it your own. If you do, please let me know how it goes—leave a comment, share your photos, or tell me your favorite berry combo! Recipes like this are made for sharing, and I can’t wait to see how you enjoy it in your own kitchen. Here’s to berry-filled days and plenty of happy, healthy bites ahead!

Frequently Asked Questions

Can I make the Merry Berry Salad ahead of time?

Yes! You can prep all the components ahead—wash and slice the berries, candy the pecans, and mix the dressing. Keep everything separate and toss together right before serving to keep it fresh and crunchy.

What other fruits can I use if I don’t have berries?

Feel free to swap in sliced apples, pears, grapes, cherries, or even orange segments. The salad is super flexible—use what you love or have on hand.

How do I keep the goat cheese from getting mushy?

Pop the goat cheese in the freezer for 5–10 minutes before crumbling. This makes it easier to break into neat pieces without smearing.

Are there vegan options for this salad?

Absolutely! Use a plant-based cheese or skip the cheese, and swap the honey in the vinaigrette for maple syrup or agave. The salad still tastes amazing!

What if I don’t have pecans?

No worries—walnuts, almonds, or even roasted sunflower seeds work well. Just candy them the same way or use them toasted for crunch.

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