Cranberry Pecan Salad

Total Time
15mins
Prep 10 mins
Cook 5 mins

A sweet but zesty salad with a unique twist of carmelized pecans. Try serving for brunch along with "Baked French Toast" and "Bacon and Onion Quiche"

Ingredients Nutrition

  • 1 (7 ounce) bag mixed greens
  • 1 (6 ounce) bag dried cranberries
  • 4 ounces of montrachet goat cheese, crumbled
  • 1 (4 ounce) bag pecans
  • 18 cup balsamic vinegar
  • 14 cup olive oil
  • 1 tablespoon jam or 1 tablespoon jelly (any flavor)
  • 12 teaspoon dried ginger
  • 18 cup orange juice
  • 2 tablespoons butter

Directions

  1. Start by carmelizing pecans.
  2. Melt butter in pan.
  3. Add brown sugar and stir unti mixture bubbles and doesn't appear to greasy or too dry.
  4. Add pecans, stir and cook until well coated.
  5. Place on cookie sheet to dry and cool.
  6. Prepare the salad dressing.
  7. Mix balsamic vinegar and olive oil.
  8. Add jam, orange juice and ginger.
  9. Put greens, cranberries, cheese and carmelized pecans in a salad bowl.
  10. Toss with salad dressing and serve immediately.
  11. Try serving for brunch along with"Baked French Toast" and"Bacon and Onion Quiche".

Reviews

(6)
Most Helpful

Lovely salad! The brown sugar on the pecans was great - I didn't even use the butter and carmelized with just a few tablespoons of the brown sugar. Thanks for posting!

pattikay in L.A. April 08, 2008

This salad is totally awesome! I had it twice in a three day period.

gwen stacy February 24, 2003

This salad is so good! I used monteray cheese instead of goat cheese and used homemade rasberry jam in the dressing. I did add a 2 tablespoons of sugar just because I thought it needed to be a little sweeter. Just personal preference. Thanks for a great salad!

Sarah in New York April 03, 2009

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