Cranberry Pecan Salad

Salad is one of my favorite foods.  Hands down.  Therefore, I had to have salad at my Thanksgiving dinner!  I decided to make it a festive Thanksgiving salad, with cranberries, pecans, and feta cheese.

Cranberry Pecan Salad

Cranberry Pecan Salad

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Cranberry Pecan Salad

Makes 6 servings

Ingredients:

1 cup pecan halves

2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1 teaspoon brown sugar

1/2 teaspoon salt

freshly ground black pepper to taste

1/4 cup olive oil

6 cups mixed salad greens

3/4 cup dried cranberries

1/2 of a red onion, thinly sliced

crumbled feta cheese

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.

In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.

In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

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Mixed salad greens freshly washed

Mixed salad greens freshly washed

Original recipe from AllRecipies.com 

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2 thoughts on “Cranberry Pecan Salad

  1. Pingback: Dried Cranberry-Agraz Sauce | Cooking in Colombia

  2. Pingback: Apple Feta Pecan Salad | Ramen Reduction

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