Cranberry Pecan Salad recipe

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Ingredients

1 cup pecan halves
2 tablespoons raspberry vinegar
½ teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
1 pinch freshly ground black pepper to taste
6 tablespoons olive oil
6 cups mixed salad greens, rinsed and dried
¾ cup dried cranberries
½ medium red onion, thinly sliced
crumbled feta cheese

Nutrition Info

456.1 calories
carbohydrate: 21 g
cholesterol: 44.6 mg
fat: 38.6 g
fiber: 4 g
protein: 10 g
saturatedFat: 10.6 g
servingSize: -
sodium: 779.9 mg
sugar: 16.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.

  2. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper, mix until sugar and salt dissolve. Whisk in olive oil.

  3. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

Recipe Yield

6 servings

Recipe Note

Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.

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