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Cranberry Pecan Salad
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Elevate baby greens with raspberry Dijon vinaigrette, cranberries, pecans, red onion, and feta.
Ingredients:
- 1 cup pecan halves
- 2 tablespoons raspberry vinegar
- 0.5 teaspoon Dijon mustard
- 0.5 teaspoon sugar
- 1 pinch freshly ground black pepper to taste
- 6 tablespoons olive oil
- 6 cups mixed salad greens, rinsed and dried
- 0.75 cup dried cranberries
- 0.5 medium red onion, thinly sliced
- crumbled feta cheese
Instructions:
- Preheat the oven to 400 degrees F (200 degrees C) and evenly spread pecans on a baking sheet. Toast for 8 to 10 minutes, or until golden brown and aromatic.
- Combine vinegar, mustard, sugar, salt, and pepper in a small bowl. Stir until sugar and salt dissolve, then whisk in olive oil.
- Combine the greens, cranberries, pecans, onions, and cheese in a salad bowl. Drizzle with vinaigrette and gently toss to coat.
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