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Pecan Cranberry Salad

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
6 servings
Lunch U.S.
Pecan Cranberry Salad
Ingredients
  • 1 cup pecan halves
  • 2 tablespoons raspberry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 pinch freshly ground black pepper to taste
  • 6 tablespoons olive oil
  • 6 cups mixed salad greens, rinsed and dried
  • 3/4 cup dried cranberries
  • 1/2 medium red onion, thinly sliced
  • crumbled feta cheese
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).
2
Take a baking sheet and sprinkle pecans evenly across it. Place the baking sheet in the preheated oven and let it roast until the pecans are lightly browned and have a delicious aroma, taking about 8 to 10 minutes.
3
Take a small bowl and combine vinegar, Dijon mustard, sugar, salt, and pepper. Mix these ingredients together until the sugar and salt have fully dissolved. Then, whisk in olive oil.
4
Take a large salad bowl and combine the mixed greens, toasted pecans, cranberries, onion, and crumbled feta cheese. Drizzle the salad with vinaigrette and gently toss everything together to coat it evenly.