Cranberry Pecan Salad Recipe -
Cranberry Pecan Salad Recipe
  • READY IN 25 mins

Cranberry Pecan Salad

Recipe by  

"Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. 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.
  2. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
  3. 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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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2005

I made this delicious salad 3 times in the past week, once for 50 people, once for 20 people, and once for my family. To a person, they all raved about it, and I had MANY requests for the recipe. I did coarsely chop the pecans to make them more evenly distributed in the salad. Even my 20 month old granddaughter couldn't get enough!

Most Helpful Critical Review
Oct 10, 2007

The salad ingredients are a fabulous combination, but I think the dressing needs some work.

Jan 17, 2008

A nice easy but delicious green salad! I followed the advice of other reviews and tossed the pecans with some butter and brown sugar in a pan. I used a raspberry vinegar that I made and didn't find it to be bitter at all. I also only used 4 tbsp of olive oil and added a splash of lemon juice. I will definately be making this one again!

Dec 25, 2008

This was an absolutely delicious salad. I had many requests for this recipe at the pot luck I brought it to. If I could have given more stars, I would have. On a side note, I don't believe reviewers should knock a recipe down because "of the high fat content". If that were the case, all pastry,cookie,salad dressings etc would have to be downgraded. We don't need nutrition police in the reviews, we are perfectly capable of checking out the nutritional guide ourselves. Now I will step down from my soapbox :-)

Oct 27, 2006

This has become a family favorite. I use less oil--4 T and I ALWAYS put the feta cheese on last. I put it on before the dressing once and it doesn't taste as good.

Jul 09, 2005

I've used this recipe mulitple times in the last few weeks for different gatherings and it is a major hit every time. Everyone asks for the recipe. I used balsamic raspberry vinegar and goat cheese since that's what I had on hand and it was delicious.

Apr 08, 2007

Really delicious but I had to give 4 stars, not 5, due to the very high fat/calorie content. This is a great recipe for special occasions :-) I did modify the dressing to include some garlic powder and lemon juice (two essential elements for any dressing to remove some of the oil taste). I think you could also stretch out the lettuce needed to 10 cups or so. I used candied pecans (skillet fry pecans with spray butter and brown sugar) and blue cheese.. Delish!

Dec 27, 2005

This is excellent! The only change I made was to use Craisins. Thank you.


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  • Calories
  • 456 kcal
  • 23%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 38.6 g
  • 59%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 780 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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