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Spring Berry Crunch Salad

By Katie Thulin

Spring Berry Crunch Salad

Prep:20min

See notes below for instructions on honey roasted pecans

Updated at: Sat, 11 Apr 2026 03:52:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

42

Low

Glycemic Load

13

Moderate

Nutrition per serving

Calories376.4 kcal (19%)

Total Fat24.9 g (36%)

Carbs30.9 g (12%)

Sugars17.7 g (20%)

Protein11.5 g (23%)

Sodium369.6 mg (18%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

11 ozspring salad mix

1 cupStrawberries

1 cupblueberries

½ cupcucumbers

½ cupfeta cheese

or goat, crumbled

½ cuphoney roasted pecans

½ cupplain greek yogurt

2 Tbspsugar

1 Tbspapple cider vinegar

1 Tbsppoppy seeds

Instructions

Step 1

Add greens to a large bowl.

Step 2

Layer on strawberries and cucumbers.

Step 3

Sprinkle crumbled cheese evenly.

Step 4

Add your crunchy topping.

Step 5

Drizzle dressing right before serving and toss lightly to keep avocados in tact.

Notes

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Delicious

Easy

Go-to

Special occasion

Under 30 minutes

Katie Thulin· last week

Special occasion

Under 30 minutes

MAKE THE HONEY ROASTED PECANS: 1. In a small bowl whisk 2 tsps honey with a teaspoon of water. 2. Toss 1/2 Cup of Pecans in the honey mixture to coat, then spread out on the cookie sheet with parchment paper. 3. Sprinkle the nuts with 1 tsp turbinado sugar and 1/4 tsp salt. 4. Roast for 10-12 minutes at 300° F or until golden brown. 5. Allow the nuts to rest and for 3-5 minutes before breaking up (if necessary).