Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. This cranberry pecan salad is a real crowd-pleaser! You can substitute brie for feta, too.
Ingredients
- 1 cup pecan halves
- 2 tablespoons raspberry vinegar
- 0.5 teaspoons Dijon mustard
- 0.5 teaspoons white sugar
- 0.5 teaspoons salt
- 1 pinch freshly ground black pepper to taste
- 6 tablespoons olive oil
- 6 cups mixed salad greens , rinsed and dried
- 0.75 cups dried cranberries
- 0.5 medium red onion , thinly sliced
- crumbled feta cheese
Instructions
-
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.
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4
Toss salad greens, pecans, cranberries, onion, and feta together in a salad bowl. Drizzle with vinaigrette; toss gently to coat.
Nutrition Facts
Per serving
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