Cranberry Pecan Salad (Printable Version)

Crisp greens tossed with cranberries, toasted pecans, creamy goat cheese, and a tangy balsamic dressing.

# What You'll Need:

→ Salad

01 - 6 cups mixed salad greens (baby spinach, arugula, romaine)
02 - 1 cup fresh or dried cranberries (unsweetened if dried)
03 - 1 cup toasted pecan halves
04 - 3.5 oz goat cheese, crumbled
05 - 1 small red onion, thinly sliced
06 - 1 medium apple, thinly sliced (optional)

→ Dressing

07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp balsamic vinegar
09 - 1 tbsp honey or maple syrup
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - In a large bowl, combine mixed greens, cranberries, toasted pecans, crumbled goat cheese, sliced red onion, and apple if using.
02 - Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified.
03 - Drizzle dressing over salad and toss gently to coat all ingredients evenly.
04 - Serve immediately to maintain freshness and texture.

# Expert Insights:

01 -
  • It combines textures and flavors that surprise and delight in every bite
  • The zesty balsamic vinaigrette makes this salad feel festive yet light, perfect for any meal
02 -
  • Always toast the pecans just before mixing so they stay crunchy and aromatic
  • The dressing is best tossed right before serving to keep the greens from wilting
03 -
  • Toast pecans in a dry pan over medium heat until fragrant to unlock their full flavor
  • Use a whisk to emulsify the dressing thoroughly so it clings perfectly to every leaf

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