Cranberry Pecan Salad Recipe

Cranberry Pecan Salad Recipe

  • 1 cup pecan halves
  • 2 tablespoons raspberry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste (optional)
  • 6 tablespoons olive oil
  • 6 cups mixed salad greens, rinsed and dried
  • 3/4 cup dried cranberries
  • 1/2 medium red onion, thinly sliced
  • crumbled feta cheese
  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.
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