Cranberry Pecan Salad

Cranberry Pecan Salad
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    25 mins
  • SERVING
    6 People
  • VIEWS
    337

A vibrant and flavorful Cranberry Pecan Salad featuring a tangy Raspberry Dijon vinaigrette, perfectly complementing the sweetness of cranberries, the crunch of toasted pecans, the bite of red onion, and the creamy saltiness of feta cheese. An absolute delight for any gathering!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    45 mg
  • Fiber
    4 g
  • Protein
    10 g
  • Saturated Fat
    11 g
  • Sodium
    780 mg
  • Sugar
    16 g
  • Fat
    39 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C).

Image Step 02
02 Step

Recipe View 9 mins Spread pecans evenly on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, 8 to 10 minutes.

Image Step 03
03 Step

Recipe View 5 mins Whisk vinegar, Dijon mustard, sugar, salt, and pepper together in a small bowl until sugar and salt dissolve. Whisk in olive oil.

Image Step 04
04 Step

Recipe View 5 mins Toss salad greens, pecans, cranberries, onion, and feta together in a salad bowl. Drizzle with vinaigrette; toss gently to coat.

For an elegant twist, consider using crumbled goat cheese instead of feta.
To enhance the pecan flavor, try soaking them in a bit of maple syrup before toasting.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.

Davon Braun

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 112 Ratings)
Total Reviews: (8)
  • Otto Herzog

    Toasting the pecans really makes a difference! So much flavor.

  • Markus Stoltenbergbogan

    The raspberry Dijon vinaigrette is amazing! I'm using it on everything now.

  • Evert Glover

    Easy to make and perfect for a potluck. I will definitely be making this again.

  • Tina Zemlak

    I used dried cherries instead of cranberries and it was just as good!

  • Tremaine Christiansen

    My kids even liked it! That's a win in my book.

  • Gabe Satterfield

    This salad was a huge hit at my book club! Everyone loved the combination of sweet and tangy flavors.

  • Sarai Bradtke

    I added some apple slices for extra crunch. It was a great addition!

  • Elenora Batzglover

    I substituted goat cheese for feta and it was delicious! Thanks for the great recipe.

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