Cranberry Pecan Salad

READY IN: 15mins
KateL
Recipe by Cook4_6

Each year my company has a cook-off. This was this year's winner in the Salad-Taster's Choice category. It was so yummy, I thought I had to share it! (Courtesy of Becky Miller)

Top Review by KateL

This was a perfect salad for DH: good ingredients and a non-intrusive vinaigrette. I think my reservation stemmed from my lackluster feta cheese -- I yearned for blue cheese or a jazzier version of feta cheese. I should have stopped toasting the pecans at 8 minutes, mine at 9 minutes were slightly over done. DH will bug me to make this again soon. Thanks for posting, Cooks4_6!. Made for Healthy Choces ABC Tag.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Spread pecans evenly on a baking sheet and toast for 8-10 minutes or until lightly browned and fragrant.
  3. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until the sugar and salt dissolve. Whisk in olive oil.
  4. In a salad bowl, toss together the greens, cranberries, onions, pecans, and cheese.
  5. Drizzle with vinaigrette, and toss gently to coat.

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