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
Makes 6 servings
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
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.
Original recipe from AllRecipies.com