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. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread pecans evenly on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, 8 to 10 minutes.
3. 3 Whisk vinegar, Dijon mustard, sugar, salt, and pepper together in a small bowl until sugar and salt dissolve. Whisk in olive oil.
4. 4 Toss salad greens, pecans, cranberries, onion, and feta together in a salad bowl. Drizzle with vinaigrette; toss gently to coat.

Nutrition per serving