Start with the pecans so that they have time to cool. Heat a medium skillet over medium heat. Add the butter and brown sugar and melt together. Then add the pecans, stir the pecans in the sugar syrup until coated, cook for 2-3 minutes until toasty. Remove from heat and cool on parchment paper or a Silphat baking liner.

Then mix up all of the ingredients for the tangy dressing in a mason jar or a small bowl. Shake or whisk until all of the ingredients are incorporated.

For the salad, add the spring salad mix to a serving bowl, then top with washed sliced strawberries, blueberries, crumbled goat cheese and candied pecans.