Cranberry Pecan Salad Vinaigrette (Printer-friendly)
Vibrant salad featuring crisp greens, dried cranberries, toasted pecans, and a tangy homemade dressing.
# What you'll need:
→ Salad
01 - 6 cups mixed salad greens (baby spinach, arugula, romaine)
02 - 1/2 cup dried cranberries
03 - 1/2 cup pecan halves
04 - 1/4 small red onion, thinly sliced
05 - 1/2 cup crumbled feta cheese
→ Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
# Method:
01 - Heat a dry skillet over medium heat and toast pecan halves for 3 to 4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and allow to cool.
02 - Whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar until fully emulsified.
03 - In a large salad bowl, mix the salad greens, dried cranberries, toasted pecans, thinly sliced red onion, and crumbled feta cheese.
04 - Drizzle vinaigrette over the salad just before serving and toss gently to coat all components evenly.
05 - Serve the salad immediately to maintain freshness.
# Expert Tips:
01 -
- The vinaigrette tastes homemade and alive in a way bottled dressing never quite captures.
- It's ready in 20 minutes, so you can throw it together between meetings or when unexpected guests arrive.
- The warm pecans melting slightly against cold greens and sharp feta feels intentional, not accidental.
02 -
- Toast your pecans without oil and watch them closely—they go from golden to burnt in about 30 seconds, a lesson I learned the hard way when I got distracted.
- The vinaigrette needs to be whisked properly until it thickens slightly; half-hearted stirring leaves you with separated oil and vinegar that doesn't cling to anything.
- Assemble the salad components separately and dress only when you're ready to eat, because wilted greens defeat the entire purpose.
03 -
- Toast your pecans the moment you decide to make this salad; their fragrance filling your kitchen is the best signal that you're on the right track.
- Whisk the vinaigrette in a jar with a tight lid so you can shake it again just before serving if it separates, and you'll always have it ready for the next time.