Cranberry Pecan Salad

A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 456 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.

Step 3

In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.