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Blackberry and Pecan Salad

Posted at 12:01 PM, Apr 21, 2021
and last updated 2021-04-21 13:01:26-04

Dyan made a Blackberry and Pecan Salad. For more healthy recipes along with fitness tips, visit Dyan's website,

Blackberry Pecan Salad


4 cups mixed greens

½ cup sweet spiced pecans (recipe below)

½ cup blackberries, sliced in half lengthwise

¼ cup thinly sliced red onion or shallot

½ cup parmesan shavings

Drizzle with balsamic dressing (recipe below)


Spread greens on a large platter or low-rimmed bowl. Layer on toppings – spreading evenly over greens. Drizzle with dressing just before serving – or serve dressing separately.

Sweet Spiced Nuts


2 cups raw pecan pieces

1T sugar

1 t pumpkin pie spice (or apple pie spice)

Pinch of cayenne (if desired)

½ t each salt and pepper

2t water

2 t honey or maple syrup

1 t canola oil


Spread out raw nut on a dry pan covered with aluminum foil. Bake at 400-degrees for 5-8 minutes until warmed through (do not burn). Meanwhile, combine spice mix in a bowl and set aside. Combine water, honey/maple syrup/canola oil in a saucepan and heat to just boiling. Add nuts and stir until completely coated and no moisture remains. Quickly add to spice mix and toss/stir until coated. Add back to baking sheet and allow to dry 2-3 hours. Store in air-tight container.

Balsamic Vinaigrette


¼ cup balsamic vinegar

½ cup extra virgin olive oil

2 T spicy mustard

½ t each salt and pepper


Add all ingredients to a small mason jar and shake until well combined and emulsified. Store in air-tight container in refrigerator for up to a week.