Cranberry Pecan Salad Mix

Discovering this Cranberry Pecan Salad felt like unearthing a little treasure, a perfect balance of tart and sweet that brightened up even my busiest days.

I still remember the first time I served this when surprise guests arrived—everyone loved the crunchy pecans and tangy vinaigrette that pulled it all together effortlessly.

Ingredients

• Mixed salad greens: I reach for a blend like baby spinach and arugula to keep the texture light and fresh
• Fresh or dried cranberries: They bring that perfect tart pop that wakes up the whole salad
• Pecan halves: Lightly toasted for crunch and a warm nutty flavor that adds depth
• Crumbled feta or goat cheese: Choose based on your mood; feta adds a salty tang
• Red onion: Thin slices add a sharp bite without overpowering
• Apple (optional): Adds a sweet crispness when in season for an extra layer of texture
• Extra-virgin olive oil: For a fruity, smooth finish in the vinaigrette
• Apple cider vinegar: Brings brightness and balances the olive oil
• Honey or maple syrup: Just enough sweetness to soften the vinegar's bite
• Dijon mustard: Helps the dressing emulsify and adds a gentle tang
• Salt and freshly ground black pepper: Season to taste for a harmonious blend

Instructions

Gather Your Ingredients:

Lay out all your fresh greens, nuts, cheese, and other ingredients so nothing gets forgotten—imagine the colors and textures coming alive on your counter.

Mix the Salad:

Combine the greens, cranberries, toasted pecans, cheese, sliced red onion, and apple if using in a large bowl. Notice the contrast between the soft greens and crunchy nuts.

Whisk the Vinaigrette:

In a small bowl or jar, vigorously whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until the mixture is smooth and slightly thickened—this is where the magic starts.

Dress and Toss:

Drizzle the vinaigrette over the salad, then gently toss with care so every leaf is kissed with the tangy dressing without bruising the greens.

Serve Right Away:

Enjoy immediately to savor the crispness and vibrant flavors at their peak.

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Once this salad became a staple for family gatherings, it was more than just food—it was a fresh, colorful way to celebrate simple, wholesome moments together.

Keeping It Fresh

For best results, assemble the salad just before serving to keep the greens crisp and the nuts crunchy. If needed, keep the dressing separate and toss at the table.

Serving Ideas That Clicked

Try pairing the salad with a crisp Sauvignon Blanc or a refreshing sparkling water with lime for a simple yet elegant meal that feels just right any time of year.

A Time This Recipe Saved the Day

I once threw together this salad last minute when nothing else was ready, and it stole the show with its bright flavors and satisfying crunch

• Remember to toast nuts gently to avoid a burnt taste
• Oh wait one more thing: thin slices of onion make all the difference by layering subtle sharpness without overpowering
• Keep extra dressing on hand for guests who want a little more zing

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Thanks for sharing some kitchen time with me—hope this salad brightens your table and your day.

Recipe FAQs

→ Can I use dried cranberries instead of fresh?

Yes, both fresh and dried cranberries work well, adding tartness and texture to the salad.

→ What can I substitute for pecans?

Try walnuts or almonds toasted lightly for a similar crunch and nutty flavor.

→ How should I store leftovers?

Store salad and vinaigrette separately in airtight containers in the refrigerator for up to two days to maintain freshness.

→ Is there a way to make the salad dairy-free?

Omit the cheese or replace it with a dairy-free alternative like nut-based cheese or leave it out entirely.

→ What pairs well as a drink with this salad?

A crisp Sauvignon Blanc or sparkling water with lime complements the fresh and tangy flavors nicely.