A refreshing and vibrant winter salad featuring a mix of greens, fruits, and a tangy berry dressing.
Prepare the greens by washing and drying them thoroughly.
Use a salad spinner to dry the greens quickly and effectively.
Peel and segment the orange, slice the apple thinly, and peel and slice the kiwi.
Slice the fruits just before assembling the salad to keep them fresh.
Toast the pecans in a dry skillet over medium heat until fragrant.
Keep an eye on the pecans while toasting to prevent burning.
Combine the greens, fruits, and pecans in a large bowl.
Toss the salad gently to avoid bruising the greens.
Blend the raspberries, honey, olive oil, salt, and pepper in a small jar until smooth.
Shake the jar vigorously to emulsify the vinaigrette.
Drizzle the vinaigrette over the salad just before serving.
Serve the vinaigrette on the side if you prefer a lighter dressing.
