We are HUGE fans of Zupas Cafe in Utah. This was like the mecca for the perfect soup, salad, and sandwich place. We always grab their Nuts About Berries salad and this Wisconsin Cauliflower soup. Since we live quite far from the actual restaurant then we make copycats at home, of course. Make them together and your belly will be so happy.
Let’s break down this salad.
Nuts about Berries Salad
There are three main components added to the salad to make the ever popular nuts about berries salad.
- Candied pecans
- Fresh berries
- Poppyseed dressing
Here’s how you make each one. They’re all easy and quick- and totally worth all the effort.
How to make Candied Pecans
Simply melt a little bit of sugar + pecans over the stove top in a small fry pan once the sugar is melted toss everything together and lay out on parchment paper to cool. Tip: Don’t Let the pan or the sugars cook to hot or long. As soon as the sugar is dissolved remove from heat. If pecans are not completely coated in sugar you can keep tossing them in the pan off the stove top.
So easy- wash, chop, toss. use any and all your favorite berries. Tip: This salad can be made year round but is epescally good during the summer months with the berries are in season!
Poppyseed Vinaigrette Dressing
This poppyseed vinaigrette dressing is a classic that goes with any fruity salad. Add some chicken, avocado, exchange blackberries for raspberries, whatever you want! Yo’ll basically want to drink this stuff.
How to make the poppyseed dressing? Throw all the ingredients into a blender and you get a beautiful pink topping!
The sweet, cinnamon crunchy almonds balance out the tangy dressing and juicy berries. Mix up the lettuce: romaine, spinach, field greens, or all of the above! They’re all perfect.
For more delicious healthy recipes check out our other salads!! Click HERE!
Light, fresh and healthy nuts about berries salad
- 1 cup canola oil
- 1/3 cup white balsamic vinegar apple cider or white distilled work as well
- 1/2 teaspoon salt
- 1/2 cup sugar or honey
- 1 teaspoon mustard powder
- 1/4 red onion
- 1/2 Tablespoon poppyseeds
- 1 cup almonds
- 1/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- romaine spinach, and/or field greens
- Place all vinaigrette ingredients in food processor and process until smooth. Chill.
- Place all cinnamon-sugared almonds ingredients in small frying pan on medium heat. Once sugar begins to melt, store continuously until sugar has completely melted and adhered to almonds. Remove almonds and set on plate to cool.
- Assemble lettuce and fruit in serving bowl or plates. Top with almonds and dressing. Serve immediately.
Dressing will keep in the fridge for a couple weeks, shake well to mix before serving. It makes a decent amount, you may want to halve the recipe unless you plan on eating a lot of salad!