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 the oven to 400 degrees F (200 degrees C).

Step 2

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

Step 3

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

Step 4

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