Mixed Green Salad With Oranges, Dried Cranberries and Pecans

Total Time
Prep 20 mins
Cook 30 mins

Enjoy this wonderful light and fresh salad for holiday time, or anytime! Cooking time reflects marinating the dried cranberries. I discovered this recipe in Bon Appetit, 1998

Ingredients Nutrition


  1. Bring 1 cup orange juice to simmer in heavy small saucepan. Remove from heat.
  2. Mix in dried cranberries.
  3. Let stand until softened, about 30 minutes. Drain well; discard soaking juice.
  4. Whisk oil, vinegar, orange peel and remaining 3 tablespoons orange juice in small bowl to blend. Mix in cranberries.
  5. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
  6. Place greens in large bowl.
  7. Toss with 2/3 of dressing.
  8. Divide greens among 6 plates.
  9. Add orange segments to bowl; toss with remaining dressing.
  10. Top salads with orange segments and pecans.


Most Helpful

Loved this salad! I love mixed greens, cranberries and pecans, but I don't usually put fresh oranges in the mix. I'm glad I finally tried it. The cranberries plumped up so nice and the balance of bitter greens, sweet cranberries and tangy oranges was very refreshing. Tonight wasn't a special occasion, but I'll definitely remember this recipe when the holidays do roll around again. I also think this would be an excellent summer weather salad. Thanks for posting, Bev! :)

**Tinkerbell** January 24, 2012

Wonderful and light. I used fresh tangerine sections instead of oranges, otherwise prepared as directed

Jacquie and the boys May 30, 2011

I found this recipe in the Bon Appetit archives years ago. I serve this quite often around Christmas time. Yummers!

Abby Girl April 09, 2010

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