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Cranberry Pecan Salad


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 4-6 serving 1x
  • Diet: Vegetarian

Description

A delightful balance of sweet, savory, and tangy flavors, this Cranberry Pecan Salad is perfect for a light lunch or as a festive side dish. Loaded with mixed greens, dried cranberries, toasted pecans, and your choice of cheese, it’s a refreshing addition to any meal.


Ingredients

Scale
  • 6 cups mixed greens (spinach, arugula, or spring mix)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/4 cup crumbled feta or goat cheese
  • 1/2 small red onion, thinly sliced
  • 1 apple or pear, thinly sliced (optional)
  • 1/4 cup balsamic vinaigrette (or your favorite dressing)

Optional Add-ins:

  • 1/4 cup pomegranate seeds
  • Grilled chicken slices (for added protein)
  • Avocado slices

Instructions

  • Prepare the Salad Base: In a large salad bowl, combine the mixed greens, dried cranberries, toasted pecans, red onion, and sliced apple or pear if using.
  • Add Cheese: Sprinkle the crumbled feta or goat cheese over the salad.
  • Toss with Dressing: Drizzle the balsamic vinaigrette over the salad and gently toss to combine. Start with a little and add more if needed.
  • Serve: Transfer to individual plates and garnish with any optional add-ins like pomegranate seeds, grilled chicken, or avocado.
  • Enjoy: Serve immediately and relish this fresh, crunchy, and slightly sweet salad!

Notes

  • Adjust the amount of dressing based on your personal preference.
  • For added protein, consider incorporating grilled chicken or chickpeas.
  • Prep Time: 10 minutes
  • Cook Time: None
  • Category: salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 180
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 10mg