Cranberry Pecan Salad
This Cranberry Pecan Salad hits the perfect sweet spot between festive and easy, making it ideal for holiday gatherings or a regular Tuesday night. Tart dried cranberries, crunchy candied pecans, creamy feta, crisp mixed greens, and sliced apple come together with a homemade balsamic vinaigrette for a restaurant-quality salad that comes together in under 30 minutes.
Equipment
- Large mixing bowl for tossing the salad
- Baking sheet lined with parchment paper or silicone mat
- Small saucepan for candying pecans
- Mason jar with lid or small bowl, for the dressing
- Sharp knife and cutting board
- Measuring cups and spoons
- Whisk or fork
- Salad tongs or serving spoons
- Salad spinner for drying greens
- Silicone baking mat (optional) prevents pecans from sticking
- Mandoline (optional) for paper-thin onion slices
Ingredients
For the Salad
- 8 cups mixed salad greens spring mix, arugula, or baby spinach
- 1 cup dried cranberries
- 1 cup pecan halves
- 4 ounces crumbled feta cheese or goat cheese
- 1/2 medium red onion thinly sliced
- 1 large apple Honeycrisp or Granny Smith, thinly sliced
For the Candied Pecans
- 1 cup pecan halves
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- sea salt pinch
For the Balsamic Vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar aged balsamic recommended
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic minced
- salt and black pepper to taste
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper or a silicone mat. In a small saucepan over medium heat, stir honey, brown sugar, cinnamon, and a pinch of salt until bubbly and dissolved, about 2-3 minutes.
- Add pecan halves to the saucepan and stir to coat evenly. Spread in a single layer on the prepared baking sheet and bake 10-12 minutes, stirring once halfway, until fragrant and golden. Cool completely to crisp up, then break apart any clusters.
- In a mason jar or small bowl, combine balsamic vinegar, Dijon mustard, honey, and minced garlic. Shake vigorously or whisk while slowly drizzling in the olive oil until emulsified. Season with salt and pepper to taste and adjust sweetness or acidity as needed.
- Wash greens thoroughly and dry completely with a salad spinner or paper towels. Thinly slice the red onion (soak in ice water 10 minutes for a milder flavor if desired) and slice the apple, tossing with lemon juice to prevent browning. Crumble the feta cheese.
- Place dried greens in a large mixing bowl and evenly distribute the dried cranberries, apple slices, and red onion. Drizzle about two-thirds of the vinaigrette over the salad and gently toss until lightly coated, adding more dressing if needed.
- Transfer to a serving bowl or plates. Sprinkle candied pecans and crumbled feta over the top, arranging some apple slices and pecans artfully if desired. Serve immediately with remaining vinaigrette on the side.
Notes
- Keep ingredients cold: Store washed and dried greens in the fridge until assembling to keep them crisp.
- Don't overdress: Start with less dressing than you think you need; lightly coated leaves are best.
- Toast pecans properly: Watch carefully in the final minutes of baking, as they can go from perfect to burnt quickly.
- Use fresh cranberries when possible: Lightly coat in sugar and macerate 30 minutes to reduce tartness while keeping fresh flavor.
- Mix your greens: Combine baby spinach, arugula, and butter lettuce for varied texture and flavor.
- Slice onions paper-thin: Use a mandoline or a sharp knife to avoid overpowering the delicate balance.
- Room temperature cheese: Take cheese out 15 minutes before serving for more pronounced flavor and creamier texture.
- Dress at the last minute: Prep components ahead but wait to dress and assemble until just before serving.
- Make-ahead: Candied pecans keep up to 2 weeks in an airtight container; vinaigrette keeps up to 1 week refrigerated.
- Storage: Dressed salad should be eaten immediately; store undressed components separately for meal prep.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 20gProtein: 5gFat: 22gSaturated Fat: 4gCholesterol: 15mgSodium: 240mgFiber: 4gSugar: 14gVitamin A: 45IUVitamin C: 25mgCalcium: 10mgIron: 8mg
Tried this recipe?Let us know how it was!