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Cranberry Pecan Salad

Cranberry Pecan Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
STACY38

STACY38

Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 780 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
  2. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
  3. In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
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Reviews

Susan O.
59

Susan O.

12/10/2005

I made this delicious salad 3 times in the past week, once for 50 people, once for 20 people, and once for my family. To a person, they all raved about it, and I had MANY requests for the recipe. I did coarsely chop the pecans to make them more evenly distributed in the salad. Even my 20 month old granddaughter couldn't get enough!

frommyhometoyours
50

frommyhometoyours

1/17/2008

A nice easy but delicious green salad! I followed the advice of other reviews and tossed the pecans with some butter and brown sugar in a pan. I used a raspberry vinegar that I made and didn't find it to be bitter at all. I also only used 4 tbsp of olive oil and added a splash of lemon juice. I will definately be making this one again!

min
37

min

10/27/2006

This has become a family favorite. I use less oil--4 T and I ALWAYS put the feta cheese on last. I put it on before the dressing once and it doesn't taste as good.

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