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Cranberry Pecan Salad Recipe

Recipe by: STACY38

"Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In25 m
  • 1Preheat 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.
  • 2In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
  • 3In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Ingredients
  • 6 servings
  • 456 cals
  • 1 cup pecan halves
  • 2 tablespoons raspberry vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste (optional)
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    456
    23%
  • Fat:
    38.6
    59%
  • Carbs:
    21
    7%
  • Protein:
    10
    20%
  • Cholesterol:
    45
    15%

Based on a 2,000 calorie diet

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