Mixed Green Salad With Oranges, Dried Cranberries and Pecans

"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"
photo by Tinkerbell photo by Tinkerbell
photo by Tinkerbell
photo by COOKGIRl photo by COOKGIRl
photo by Baby Kato photo by Baby Kato
Ready In:




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

Questions & Replies

Got a question? Share it with the community!


  1. 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! :)
  2. Wonderful and light. I used fresh tangerine sections instead of oranges, otherwise prepared as directed
  3. I found this recipe in the Bon Appetit archives years ago. I serve this quite often around Christmas time. Yummers!
  4. Original review 18 Feb 2008:I know that everyone enjoyed this salad because there was nothing left in the salad bowl. Next time I would reduce the amount of orange juice (for soaking the cranberries) in half. I also used brown sugar and candied the pecans in a cast iron skillet. For more color, about 1/2 cup of red onion crescents were added to the salad. Thanks for posting. I will definitely make this again. PS> Update: I used the orange juice used for soaking the cranberries to make the vinaigrette.
  5. This was good and added lots of color to the plate. The only change made was I used craisins instead of dried cranberries.


  1. This was good and added lots of color to the plate. The only change made was I used craisins instead of dried cranberries.


I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
View Full Profile

Find More Recipes