Cranberry Pecan Salad

This is a modified version of the recipe I found on


  • 1/2 to 1 cup of pecan halves (I decided that fewer pecans works better and you must use halves not pieces or they just all go to the bottom of the bowl)
  • 2 T raspberry vinegar
  • Kosher salt (1/2 tsp – 1 tsp)
  • Black Pepper(1/2 tsp – 1 tsp)
  • 6 T olive oil
  • 1/2 t Dijon mustard
  • 1/2 t granulated sugar
  • 1/2 to 3/4 cup dried cranberries (again I decided that less berries worked better)
  • 1/2 medium red onion, thinly sliced
  • crumbled feta cheese
  • 6 cups salad greens, rinsed and dried (I use the bagged 50/50 mix of baby spinach and spring greens from Fresh Express)


Roast the pecans halves for about 8 -10 minutes in a 400º oven. They should be lightly browned and not black. If they are black when you pull them out then you will have to substitute with the walnuts in the back of the cabinet. Or maybe that is just me.

Mix the vinegar, mustard, sugar, salt, and pepper in a bowl until the sugar dissolves. Whisk in the oil a tablespoon at a time. (Or you can do like me and just throw it all in a Tupperware and shake vigorously)

In a large bowl toss the greens, cranberries, pecan halves, and optionally the onion and feta cheese. drizzle with the vinaigrette and toss salad again to coat. I have put the onion and feta on the side for some of the picker eaters, but if you don’t want to accommodate those people just toss them in with everything else.


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  1. I’d have tried to make the Eggplant Boats « 5 x 2 - October 16, 2012

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