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This Cranberry Pecan Salad is full of flavor and texture! Crunchy pecans, sweet dried cranberries, savory feta cheese…it’s got it all & it’s SO good!
I started making this salad when I started working full-time as a sensory scientist at Johnsonville Sausage. After a long day of meetings and sampling product, I always craved something light and fresh!
This salad comes together quickly and is so delicious with the homemade raspberry vinaigrette. Salad can be so boring, but I guarantee that this one definitely isn’t! It’s great topped with grilled chicken or served along side a hearty dish like my Chicken Stuffing Casserole or Chicken Macaroni Casserole.
Ingredients Needed
- Spring Mix – I like the variety of greens in the spring mix, but use whatever you prefer!
- Chopped Pecans – Bonus if you toast or candy them!
- Dried Cranberries – I love these, but you could opt for dried cherries, dried blueberries or fresh berries.
- Feta Cheese – Or goat cheese.
- Vinaigrette – You can use store-bought or make your own with raspberries (fresh or frozen and thawed), vinegar, olive oil, honey, pecans and salt.
How to Make Raspberry Vinaigrette
If you’ve never made a homemade salad dressing before, let me tell you…this is the one to start with! It’s super easy.
You’ll simply add all of the ingredients to a blender and blend until smooth. Leftovers can be stored in the fridge for several days.
When ready to enjoy, start with the lettuce then top with the cranberries, pecans and feta. You can toss it with the vinaigrette (you’ll need about 3/4 cup) or serve it next to the salad.
Make it Your Own!
There are so many different ways to customize this salad! Here are some suggestions…
- Use blueberries instead of the raspberries in the dressing (or do a combo!)
- Swap the pecans for sliced almonds or walnuts
- Add some fresh berries, pomegranate arils or thinly sliced apples on top
- Top with chicken or thin sliced pork tenderloin for an entree salad
Meal Prep with Salad
To make this salad ahead of time, you can combine the greens, pecans and craisins. Wait until you’re ready to serve to add the feta and the dressing.
If you’re meal prepping for the week, you can do the same. Keep the feta and vinaigrette in small containers or baggies and add them right before it’s time to eat!
Other Salad Recipes I Love
- Spring Mix with Balsamic Vinaigrette
- Garden Lettuce with Dressing
- Eye of Round Caesar Salad
- Spinach Salad with Apples & Pears
Cranberry Pecan Salad
Equipment
- 1 Blender
- 1 serving bowl
Ingredients
- 5 ounces spring mix or spinach
- 3/4 cup chopped pecans
- 3/4 cup dried cranberries (craisins)
- 6 tablespoons crumbled feta cheese
Raspberry Vinaigrette
- 1 cup fresh or frozen raspberries
- 1/4 cup vinegar
- 1/3 cup light olive oil
- 2 tablespoons honey
- 2 tablespoons chopped pecans
- 1/2 teaspoon salt
Instructions
- Add the spring mix to a large serving bowl (or divide between 6 plates).5 ounces spring mix or spinach
- Top with pecans, dried cranberries and feta cheese.3/4 cup chopped pecans, 3/4 cup dried cranberries (craisins), 6 tablespoons crumbled feta cheese
- Add the vinaigrette ingredients to a blender and blend until smooth; it makes about 1 1/2 cups.1 cup fresh or frozen raspberries, 1/4 cup vinegar, 1/3 cup light olive oil, 2 tablespoons honey, 2 tablespoons chopped pecans, 1/2 teaspoon salt
- Serve the salad with the vinaigrette.
Notes
- Try swapping the raspberries out for blueberries to make a blueberry vinaigrette
- Top the salad with grilled chicken to make it an entree salad
- Toast or candy the pecans for a little extra crunch and flavor
- Don’t have time to make the vinaigrette? Use a pre-made vinaigrette instead!
