This Fruit Salad with Honey Pecans is a perfect blend of simplicity and flavor. Light and refreshing, it’s easy to make and ideal for everything from weeknight dinners to Sunday gatherings. With just a few steps, anyone can create this delicious dish that’s big on taste and effortless to prepare!
Honey pecans
Honey pecans are a key ingredient in this fruit and nut salad, adding a touch of sweetness and crunch. Drizzling them with honey before baking brings out their natural richness, creating a caramelized coating that enhances their flavor. Once baked and cooled, the pecans are roughly chopped to provide texture and a subtle, nutty sweetness that perfectly complements the fresh, juicy fruit. Their crispiness and rich, golden flavor tie the salad together, balancing the fresh tang of the fruit with a satisfying, savory-sweet contrast. The honeyed pecans make this salad truly irresistible.
Ingredients
- Arugula- You can use any greens you like for this salad, but arugula is my go-to. Spinach, kale, or turnip greens are also delicious.
- Fruit- When I made this salad to photograph, I used blackberries, blueberries, apples, and pomegranates. But honestly, you can use any type of salad you like- stonefruits, berries, and citrus.
- Nuts and seeds- As noted above, we will be making honey pecans, but I also used pepitas (pumpkin seeds), and sliced almonds.
- Shallots- white onions can also be used and sliced very thin, but shallots taste much better in this recipe.
- White wine vinegar- this will be used for soaking the shallots and for the vinaigrette.
- Olive oil- for the dressing.
- Dijon mustard- for the dressing.
- Honey- Both for the honeyed pecan and dressing.
- Salt and pepper- to season the dressing. I prefer kosher salt and freshly ground pepper.
How to make
The first step is making the honeyed pecans as they will need a few minutes to cool before adding them to the salad. No stress though, they are so simple to make. Drizzle the pecans with honey and mix. Spread on a parchment-lined baking sheet and bake for 7-10 minutes.
Once the pecans are baking, add the thinly sliced shallots to a small ramekin and cover with the vinegar. Let them soak for 10 minutes. This will take the bite out of the shallots and mellow them out. Drain them after that time.
Once they have baked, set them aside and put together the rest of the salad. Slice fruits as needed and mix the white wine vinaigrette. Begin assembling the salad with the arugula base. To the base, add the fruits, nuts, and drained shallots. Right before serving, drizzle the salad with your prepared white wine vinaigrette.
Tips and tricks
- If you want to try other honeyed nuts, let me share a few options. Walnuts are really delicious as are cashews and macadamia nuts. Follow the same procedures as with the pecans.
- Sprinkle the nuts lightly with cinnamon is another way to add big flavor to the nuts as well.
- The nuts can be made up to a day in advance if needed. This will save you time before serving.
- It is important to put this salad together right before serving. It should be crisp and fresh to be at its best.
Rolls and bread to serve with your salad.
I love a good roll to go with my salads. If you are into them like me, let me give you a few suggestions.
- Parker House Rolls are a beautiful, tender roll. I love them!
- I am also in love with these Rosemary Gruyere Rolls, I love them!
- This Multi-grain Bread would also make an awesome addition to your salad dish.
Fresh Fruit and Nut Salad
Ingredients
Honey pecans
- ¾ cup pecans
- 1 tablespoon honey
Salad ingredients
- 4 cups fresh arugula or other greens
- 3 cups fresh fruit
- ¼ cup thinly sliced shallots
- ¼ cup sliced almonds
- 2 tablespoons pepitas
White wine vinaigrettes
- 2 tablespoons white wine vinegar- plus more for soaking the shallots
- ¼ cup olive oil
- 2 tablespoons honey
- 2 teaspoons dijon mustard
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
- In a small bowl, add the pecans and drizzle with the honey. Mix to coat. Spread on the parchment paper and bake for 7-10 minutes.
- While they are baking, add the shallots to a shallow ramekin and cover with white wine vinegar. Let this soak for 10 minutes.
- When the pecans are baked, let them cool for at least 5 minutes then roughly chop.
- Mix the ingredients for the white wine vinaigrette. Add salt and pepper to taste. Drain the shallots and the salad is ready to assemble.
- Start with the arugula base, then add the nuts, shallots, and fruit. Last, drizzle with the vinaigrette and serve.
Did you make this recipe? Let me know!