Cranberry Pecan Salad with Raspberry Vinaigrette Recipe
A vibrant and refreshing Cranberry Pecan Salad featuring spring mix greens, crunchy pecans, sweet dried cranberries, and tangy feta, topped with a smooth honey vinaigrette made with fresh raspberries for a perfect balance of flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 5 ounces spring mix or spinach
- 3/4 cup chopped pecans
- 3/4 cup dried cranberries (craisins)
- 6 tablespoons crumbled feta cheese
Vinaigrette Ingredients
- 1 cup fresh or frozen raspberries
- 1/4 cup vinegar
- 1/3 cup light olive oil
- 2 tablespoons honey
- 2 tablespoons chopped pecans
- 1/2 teaspoon salt
Instructions
- Prepare the greens: Add the spring mix or spinach to a large serving bowl or divide it evenly among 6 individual plates.
- Add toppings: Sprinkle the chopped pecans, dried cranberries, and crumbled feta cheese uniformly over the greens.
- Make the vinaigrette: Combine the fresh or frozen raspberries, vinegar, light olive oil, honey, chopped pecans, and salt in a blender. Blend until the mixture is smooth and well combined, creating about 1 1/2 cups of vinaigrette.
- Serve: Drizzle the freshly blended vinaigrette over the salad just before serving to maintain the crispness of the greens and the vibrant flavors.
Notes
- For best flavor, use fresh raspberries if available; frozen raspberries work well too.
- Chilling the vinaigrette before serving can enhance its taste and texture.
- Feel free to substitute spinach if spring mix is not available.
- Adding extra pecans on top offers extra crunch and nutty flavor.
