Cranberry Pecan Salad Recipe

Name: Cranberry Pecan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecan halves; 2 tablespoons raspberry vinegar; ½ teaspoon Dijon mustard; ½ teaspoon sugar; ½ teaspoon salt; fresh ground black pepper; 6 tablespoons olive oil; 6 cups mixed salad greens, rinsed and dried; ¾ cup dried cranberries; 12 medium red onion, thinly sliced; ½ cup feta cheese, crumbled

Servings: persons

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

1
Preheat oven to 400 degrees.
2
Spread pecans evenly on a baking sheet and toast for 8-10 minutes or until lightly browned and fragrant.
3
In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until the sugar and salt dissolve.
4
Whisk in olive oil.
5
In a salad bowl, toss together the greens, cranberries, onions, pecans, and cheese.
6
Drizzle with vinaigrette, and toss gently to coat.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup pecan halves, 2 tablespoons raspberry vinegar, ½ teaspoon Dijon mustard, ½ teaspoon sugar, and more.

Yes, Cranberry Pecan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cranberry Pecan Salad

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