Cranberry Pecan Salad
Description
A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
Ingredients
•
1 cup pecan halves
•
2 tablespoons raspberry vinegar
•
1/2 teaspoon Dijon mustard
•
1/2 teaspoon sugar
•
1/2 teaspoon salt
•
1 pinch freshly ground black pepper to taste
•
6 tablespoons olive oil
•
6 cups mixed salad greens, rinsed and dried
•
3/4 cup dried cranberries
•
1/2 medium red onion, thinly sliced
•
crumbled feta cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Spread pecans evenly on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, 8 to 10 minutes.
3
Whisk vinegar, Dijon mustard, sugar, salt, and pepper together in a small bowl until sugar and salt dissolve. Whisk in olive oil.
4
Toss salad greens, pecans, cranberries, onion, and feta together in a salad bowl. Drizzle with vinaigrette; toss gently to coat.