Ingredients

• Mixed Greens: I love a good spring mix or baby spinach. They’re mild enough to let the other flavors shine. Don’t use sad, wilted lettuce, please! Fresh greens make all the difference, honestly.
• Dried Cranberries: These little ruby jewels add a fantastic chew and a lovely tart-sweet pop. I’ve tried fresh cranberries once, but they were a bit too sharp for a salad, dried ones are where it’s at.
• Pecans: For that irresistible buttery crunch! Toasting them is non-negotiable, trust me. I used to just throw them in raw, and it’s fine, but toasted? Chef’s kiss!
• Crumbled Feta Cheese: The salty, tangy counterpoint that makes this Cranberry Pecan Salad with Maple Dressing sing. I tried goat cheese once, and it worked… kinda, but feta is my jam here.
• Red Onion: A tiny bit, thinly sliced, for a gentle bite. I always chop way too much, then have to scoop half of it out. Less is more, hon.
• Pure Maple Syrup: This is the heart of the dressing! Please, for the love of all that is good, use real maple syrup, not pancake syrup. The flavor is just worlds apart.
• Apple Cider Vinegar: Gives the dressing its necessary tang and brightness. It cuts through the sweetness of the maple beautifully.
• Extra Virgin Olive Oil: Use a good quality one here, since it’s a raw dressing. You’ll taste the difference, I promise.
• Dijon Mustard: Not just for flavor, it helps emulsify the dressing and makes it creamy. I sometimes add a tiny bit more than the recipe calls for because I love that little kick.
• Salt and Black Pepper: Essential for balancing all the flavors. I usually go a little heavy on the pepper, it just works.

Instructions

Toast Your Pecans, Sweetie:

First things first, let’s get those pecans toasty. Spread them out on a dry skillet over medium-low heat. Keep an eye on them, stirring occasionally, because they go from perfectly golden to burnt bits in a flash! I’ve learned this the hard way too many times, honestly. You’ll smell that glorious nutty aroma, usually around 3-5 minutes. Once they’re fragrant and slightly darker, take them off the heat and let them cool. This little step adds so much depth to your Cranberry Pecan Salad with Maple Dressing!

Whip Up That Maple Dressing for Your Cranberry Pecan Salad:

Now for the star of the show! In a small bowl or a jar with a tight lid, combine the maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk it vigorously until it’s all happy and combined. Then, slowly drizzle in the olive oil while continuing to whisk. You want it to emulsify, meaning it gets thick and creamy, not separated. I always think it looks a little weird at first, but keep whisking! If it looks like it’s struggling, just give it a good shake if you’re using a jar. Taste and adjust the seasoning maybe more pepper, who knows!

Prep Your Greens and Veggies:

Grab your big salad bowl. Add your mixed greens. Now, thinly slice that red onion. And I mean thin! A mandoline works wonders here if you have one, but a sharp knife and a steady hand are just fine. Remember my “less is more” rule for the onion, we want a hint of bite, not an overwhelming onion punch. I always go a little slower on this step, trying to make them perfectly translucent-thin, it’s kinda therapeutic.

Combine the Cranberry Pecan Salad Components:

Once your pecans are cool (don’t add them hot, or they’ll wilt your greens, oops!), toss them into the bowl with the greens and red onion. Add your dried cranberries and the crumbled feta cheese. Everything should be looking super colorful and inviting at this point. I just love seeing all those vibrant hues together, it’s a feast for the eyes before it’s even dressed.

Dress Your Cranberry Pecan Salad:

This is where the magic happens! Pour about half of your glorious maple dressing over the salad ingredients. Now, gently toss everything together. I like to use salad tongs or even just my clean hands to really get every leaf coated. You want just enough dressing to lightly coat, not drown, the salad. This is where I always tell myself, “start small, you can always add more!” It’s a delicate balance, trust me.

Serve and Enjoy This Cranberry Pecan Salad:

Give it another quick taste test, maybe a final sprinkle of fresh black pepper. Serve your beautiful Cranberry Pecan Salad with Maple Dressing immediately. It looks so fresh and inviting on the plate! This salad is truly best enjoyed right after it’s dressed, when the pecans are still crunchy and the greens are crisp. It’s got that perfect balance of sweet, tangy, and savory, just like I remember from that first accidental creation!

Storage Tips

Okay, so storing this Cranberry Pecan Salad with Maple Dressing is pretty straightforward, but with a few important caveats I’ve learned the hard way. The dressed salad doesn’t hold up super well overnight, the greens tend to get a bit sad and soggy, and the pecans lose their lovely crunch. I microwaved it once to “warm it up” (don’t ask why, it was a moment of weakness lol), and the greens turned into a mushy mess, so don’t do that! My best advice is to store the dressing separately in an airtight container in the fridge for up to a week. You can also prep all the dry ingredients the mixed greens, cranberries, pecans, and feta and keep them in a separate container. Then, just assemble and dress right before serving. This way, you get that fresh, vibrant Cranberry Pecan Salad experience every single time, which is what we’re aiming for!

Ingredient Substitutions

I’m all about experimenting in the kitchen, and this Cranberry Pecan Salad with Maple Dressing is pretty forgiving when it comes to swaps. If you’re not a fan of pecans, walnuts or even candied almonds work wonderfully I tried walnuts once when I ran out of pecans, and it was a surprisingly good, earthy twist. Instead of feta, crumbled goat cheese is a fantastic, creamier alternative, or even a sharp cheddar if you like a bolder flavor, I’ve used both and they worked… kinda, depending on my mood. No dried cranberries? Dried cherries or even chopped dried apricots can step in for that sweet-tart element. For the greens, any tender leaf lettuce will do the trick, or even a mix of kale and spinach for a heartier salad. And if maple syrup isn’t your thing, honey can be used in the dressing, though the flavor profile will be a little different, I prefer the unique depth of maple, honestly.

Serving Suggestions

This Cranberry Pecan Salad with Maple Dressing is so versatile, it can fit into so many mealtime vibes. For a light lunch, I sometimes add grilled chicken or chickpeas to make it a main course it’s super satisfying. It’s an absolute winner as a side dish for holiday meals, like Thanksgiving or Christmas, bringing a much-needed fresh contrast to richer dishes. Honestly, it pairs beautifully with roasted chicken, a simple pan-seared salmon, or even a hearty lentil soup. And for a truly cozy night in, this salad with a warm, crusty bread and a rom-com? Yes please! The sweet and tangy notes of the dressing also mean it can stand up to a glass of crisp white wine, making it feel a little fancy without any extra fuss.

Cultural Backstory

While this Cranberry Pecan Salad with Maple Dressing doesn’t have a centuries-old cultural backstory like some traditional dishes, its roots are definitely American comfort food, especially leaning into regional ingredients. Cranberries are native to North America, and their use in cooking, particularly around fall and winter holidays, is a long-standing tradition. Pecans, too, are indigenous to the southern US and northern Mexico, celebrated for their rich, buttery flavor. And maple syrup? That’s pure North American gold, with a history stretching back to indigenous peoples. For me, this salad embodies that spirit of using local, seasonal ingredients to create something fresh and celebratory. It feels like a modern classic, a nod to those comforting flavors that just feel right when the leaves start to turn, and the air gets crisp. It became special to me because it uses ingredients I always have on hand, transforming them into something greater than the sum of its parts.

Frequently Asked Questions

→ Can I make this Cranberry Pecan Salad with Maple Dressing ahead of time?

You totally can! Just prep all the ingredients (greens, cranberries, pecans, feta) and store them separately from the maple dressing. Mix them together right before you’re ready to serve. Trust me, it keeps everything fresh and crunchy, which is what we want!

→ What if I don’t have apple cider vinegar for the maple dressing?

No worries! White wine vinegar or even a good quality red wine vinegar can work in a pinch. The flavor will be slightly different, but it’ll still give you that essential tang. I’ve used white wine vinegar before, and it worked… kinda, but apple cider is my fave.

→ How do I prevent the pecans from burning while toasting?

Ah, the age-old pecan dilemma! Keep the heat on medium-low and stir them frequently. Your nose is your best guide as soon as you smell that rich, nutty aroma, they’re probably done. I’ve burned so many batches, patience is key here, honestly!

→ How long does the maple dressing last in the fridge?

The maple dressing will happily hang out in an airtight container in your fridge for about a week. Just give it a good shake or whisk before using, as the oil and vinegar might separate a bit. I always make a double batch, it’s so good!

→ Can I add other fruits to this Cranberry Pecan Salad?

Absolutely! Sliced apples, pears, or even segments of oranges would be lovely additions. I’ve tried adding thinly sliced green apples for an extra crunch and tartness, and it was a delightful twist. Experiment and make it your own!