Reviewed: May 1, 2012

One of the first recipes I'd ever used from this site and it came out great. However, watch the warming time on the pecans! I found they were ready much faster.

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Reviewer:

ChefJim

Reviewed: Mar. 5, 2012

Amazing! My dinner guests raved about it.

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Reviewer:

Karen A.

Cooking Level: Expert

Reviewed: Jun. 29, 2011

I absolutely love this salad and have served it many times at gatherings. Although fond of raspberry, I prefer to use just a basic homemade vinegrette

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Reviewer:

Frances

Reviewed: May 16, 2011

This was a nice salad. The combination of cranberries, pecans, red onion and feta with the raspberry dressing was very good. I cut back on the salt and increased the sugar a little. I also thought the oven temperature of 400 for toasting the pecans was too high. I always do mine at 350 for the same amount of time, 8-10 minutes. At 400 they could easily burn.

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Reviewer:

bellepepper

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Apr. 1, 2011

Lovely salad. I used baby spinach and romaine and I used shallots instead of red onion. I thought the dressing was a little too salty, so I would recommend decreasing to just a pinch. Toasting the pecans is a "must," they are so delicious.

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Feb. 4, 2011

Great salad! Made it for Thanksgiving and everyone loved it. I did not use the dressing, but bought Ken's cranberry dressing instead.

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Reviewer:

swistain

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Dec. 17, 2010

Delicious!!! I like a little tangier dressing, so added a bit more raspberry vinegar and sugar. The salad was delicious and received rave reviews at recent dinner party!

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Reviewer:

kokokariokie

Reviewed: Dec. 12, 2010

Best salad I've ever had!

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Reviewer:

gina

Cooking Level: Intermediate

Living In: Leakey, Texas, USA

Reviewed: Nov. 26, 2010

I made this for Thanksgiving and it was a hit! I used a lite bottled raspberry vinaigrette and added julienned granny smith apples for some sweet tartness. I would go easy on the red onions next time (maybe use 1/4 an onion?). I also used candied pecans. This salad is a nice balance of sweet, tart, tangy, and savory. It was a great start to a heavy meal.

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Reviewer:

tanuki

Reviewed: Nov. 22, 2010

Absolutely wonderful! Very indulgent toss! Eye and palet pleasing too; a real star on the table! You can play with this recipe, just make sure you keep an even balance of sweet and savory flavors! Throw some shelled pumpkin seeds and golden raisins in too. I made my own rasberry vinegrette, but again just make sure you have an even balance of flavors as it can easily come out too sweet! Now watch it disappear!

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