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Margo Salad Recipe : Sweet Fruit & Pecan Delight

3 min

Nothing beats a colourful salad to celebrate the arrival of warmer days. At Margo residence, fresh and flavourful ingredients are always front and centre. It is Michel Busque, the residence’s head chef, who created the springtime recipe we are sharing with you today. Featuring juicy fruit, creamy cheese, and caramelized pecans, this creation strikes a beautiful balance between sweetness, crunch and lightness. Now it’s your turn to discover the famous Margo salad!

Margo Salad ingredients (serves two)

  • 200 g mixed greens (or leafy greens of your choice)
  • 4 strawberries, hulled and quartered
  • 16 blueberries
  • 8 blackberries
  • 8 raspberries
  • 12 red grapes
  • 6 ground cherries
  • 1 orange, cut into 6 pieces
  • 50 g Brie cheese (or cheese of your choice)
  • 60 g Margo Pecans

 

Margo Pecans

  • 125 ml (½ cup) brown sugar
  • 85 ml (⅓ cup) maple syrup
  • 1 ml (¼ tsp) paprika
  • 1 ml (¼ tsp) nutmeg
  • 1 ml (¼ tsp) Chinese five-spice
  • 1 ml (¼ tsp) ground cinnamon
  • 1 ml (¼ tsp) salt
  • 250 g (1 cup) pecan halves

 

Vinaigrette ingredients

  • 85 ml (⅓ cup) honey
  • 85 ml (⅓ cup) rice vinegar
  • 85 ml (⅓ cup) neutral-flavoured vegetable oil (canola, grapeseed, or avocado)

 

Preparation

Margo Pecans

  1. Position the rack in the centre of the oven and preheat to 180°C (350°F). Line a baking sheet with a silicone mat or parchment paper.
  2. In a bowl, combine the brown sugar, cinnamon, maple syrup, spices and salt. Mix until well blended.
  3. Add the pecans and toss to coat evenly.
  4. Spread the pecans on the baking sheet in a single layer.
  5. Bake for approximately 15 minutes, stirring gently every 5 minutes to prevent burning and ensure even caramelization.
  6. Allow to cool completely – they will become even crunchier as they cool.

Pro Tip: The pecans will keep for up to 2 weeks in an airtight container. If they become sticky, a brief stint in the oven will restore their texture.

 

Vinaigrette

  1. In a bowl, whisk together the honey and rice vinegar until the mixture is smooth.
  2. Slowly drizzle in the oil while whisking continuously to bring the dressing together.
  3. Taste and adjust as needed (a little more honey to sweeten, or more vinegar for extra acidity).

 

Margo Salad

  1. Divide the lettuce between two bowls or serving plates, creating a generous bed of greens.
  2. Cut the fruit and arrange it evenly over the salad – alternate the colours for a vibrant, mouthwatering look.
  3. Cut the cheese into small pieces or cubes, then scatter them gently over the top.
  4. Sprinkle with Margo Pecans for a sweet, crunchy finish.
  5. Drizzle with a little vinaigrette and toss lightly to coat everything evenly without bruising the fruit.

 

This Margo Salad, created by Michel Busque, is a true invitation to savour the spring season. Thank you, Michel, for this delicious recipe that brings a breath of fresh flavour to every plate. As always, you can find this and other culinary creations in our Chef’s Recipes section.

 

Watch our video recipe (in French only):

 

 

Bon appétit everyone!