Cranberry Pecan Salad Mix (Printer-friendly)
A vibrant blend of cranberries, pecans, greens, and tangy vinaigrette for a fresh, crisp dish.
# What You Need:
→ Salad
01 - 6 cups mixed salad greens (baby spinach, arugula, spring mix)
02 - 1 cup fresh or dried cranberries
03 - 1 cup pecan halves, lightly toasted
04 - 1/2 cup crumbled feta or goat cheese
05 - 1 small red onion, thinly sliced
06 - 1 medium apple, thinly sliced (optional)
→ Vinaigrette
07 - 1/4 cup extra-virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon honey or maple syrup
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a large salad bowl, mix the greens, cranberries, toasted pecans, cheese, red onion, and apple slices if using.
02 - Whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified.
03 - Drizzle the vinaigrette over the salad just before serving and toss gently to coat all components evenly.
04 - Present the salad immediately to preserve freshness and texture.
# Expert Tips:
01 -
- This salad is like sharing a crisp fall afternoon with a friend, fresh and unexpectedly delightful
- It became my go-to because it requires no cooking yet feels thoughtfully made
02 -
- Toast your pecans just until fragrant to unlock their full flavor and avoid bitterness
- Whisk the vinaigrette enough so the oil and vinegar blend smoothly without separating too quickly
03 -
- Use dried cranberries without added sugars for a balanced tartness that doesn't overwhelm
- The secret that makes all the difference: whisk the dressing so well that it clings to every leaf, creating bursts of flavor in every bite