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One of the (many) wonderful things about this recipe is that you can make it a day in advance

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Alex and I are all about savory sweet combos, so this raspberry vinaigrette situation couldnt get much better

More Salad Recipes: Raspberry Vinaigrette Salad Equipment Large sheet pan (15" x 21") Blender or food processor Ingredients 1 large egg white 2 teaspoons water 1 teaspoon vanilla extract 1/2 cup granulated sugar 1/2 cup light brown sugar lightly packed 3/4 teaspoon salt 3/4 teaspoon ground cinnamon 4 cups pecan halves 8 cups spring mix lettuce blend 2 cups strawberries stemmed and thinly sliced 1 cup blueberries 1 cup fresh raspberries 1/2 cup blackberries 1/3 cup feta cheese optional 3 tablespoons red wine vinegar 5 tablespoons granulated sugar 1/2 teaspoon salt 1/2 teaspoon Dijon-style mustard not regular mustard 1/2 cup frozen raspberries completely thawed 1/2 cup vegetable oil canola or olive oil will work 1 teaspoon poppy seeds optional Instructions For the candied pecans (see note 1) Preheat oven to 250F and line a large sheet pan (1521 inches) with parchment paper