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+ servings

Naturally Sweetened Berry Fig Salad

Fresh bed of greens studded with berries, figs, crunchy naturally-sweetened candied pecans, and dressed with the best Raspberry Vinaigrette! Free of priority allergens* and sugar free too! Healthy never tasted so good!
Course Appetizer, lunch, Salad, Side Dish
Cuisine French, Mediterranean
Keyword allergy free, easy, healthy, quick, salad
Prep Time 10 minutes
Servings 4 people
Calories 624kcal
Author Laila Sbeinati


  • 1/2 C blueberries
  • 4-5 fresh figs, halved lengthwise
  • 1 C grapes, halved lengthwise
  • 1 C strawberries, halved lengthwise
  • 10 oz baby spring mix, 1 package (284g)
  • 1 C candied pecans*, (omit if allergic)

Candied Pecans - Naturally Sweetened

  • 3 Tbsp coconut oil
  • 1/3 C honey, I used creamed liquid honey
  • 2 C pecan halves
  • dash Himalayan salt

Raspberry Vinaigrette - Naturally Sweetened

  • 3/4 C light tasting oil, I used extra virgin olive oil
  • 1/4 C fresh or frozen raspberries, I used frozen
  • 4 Tbsp honey, I used creamed honey
  • 1/4 C red wine vinegar
  • 1 Tsp fresh lemon juice
  • 1 Tsp sea salt


To Make Candied Pecans

  • In a large pan, melt coconut oil and honey on medium heat.
  • Add salt and stir. Then add pecans. Cook for approximately 3-5 minutes.
  • Remove from heat and place pecans on parchment-lined baking sheet, making sure they're evenly spread out. Please see notes.

To Make Raspberry Vinaigrette

  • Add all ingredients into a blender. Blitz on highest speed until completely emulsified. Use immediately or store in a lidded jar in the fridge until ready to use.

To Assemble Salad

  • In a large serving bowl, add the baby greens. Top with cut fruit.
  • When ready to serve, add candied pecans and drizzle with dressing. Serve immediately.


This recipe yields enough for 4-6 people. 
Raspberry Vinaigrette yields 1.5 cups of dressing.
When figs aren't in season/aren't available, simply omit from the recipe. 
If you're allergic to pecans, omit from the recipe.
When you're ready to serve the salad, add pecans and pour the dressing over the portions that are intended to be enjoyed immediately, otherwise, store whatever is left over of the unmixed salad in a lidded container in the fridge. This is to prevent wilting of the greens and softening of the pecans.
Store left over pecans in a lidded jar at room temp or in the fridge. storing them in the fridge might make them more brittle than chewy. 
After blitzing the dressing on high speed, use immediately. Store whatever is left over in a lidded jar in the fridge.
These candied pecans have a "sticky" candy-like texture to them. Picture those caramel squares. YUM!! Because we're using honey as our sweetener, your pecans will be naturally sticky. This can only be avoided if you use sugar. So IF you don't like that I-have-to-pick-it-out-of-my-teeth feeling (like my sister!) then you can omit the pecans and still enjoy the salad without them! It's absolutely delicious whether you choose to add candied pecans or not. :)


Sodium: 585mg | Calcium: 6mg | Vitamin C: 23mg | Sugar: 44g | Fiber: 1g | Potassium: 95mg | Calories: 624kcal | Saturated Fat: 13g | Fat: 51g | Protein: 1g | Carbohydrates: 46g | Iron: 1mg