Description
Cranberry Pecan Salad with Maple Dressing brings bright flavors. A simple, fresh salad with candied pecans, dried cranberries, and a zesty maple dressing.
Ingredients
Scale
- Salad Base:
- 5 oz (about 5–6 cups) mixed greens (spring mix or baby spinach)
- 1/2 cup dried cranberries
- Crunchy Toppings:
- 1/2 cup pecan halves
- 1 tbsp unsalted butter
- 1 tbsp pure maple syrup (for candied pecans)
- Pinch of salt (for candied pecans)
- 1/4 cup crumbled feta cheese
- Maple Dressing:
- 3 tbsp pure maple syrup
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- Optional Add-ins:
- Grilled chicken or salmon (for a heartier meal)
- Thinly sliced red onion
- Apple or pear slices
Instructions
- Candying the Pecans:: First things first, we’re candying those pecans! Melt a tablespoon of butter in a small skillet over medium heat. Add your pecans, a tablespoon of maple syrup, and a tiny pinch of salt. Stir constantly for about 3-5 minutes until they’re glossy and fragrant. This is where I always get distracted by the amazing smell and almost burn them! Immediately spread them out on a piece of parchment paper to cool completely. They’ll get crispy as they cool, trust me.
- Whisking the Maple Dressing:: Now for the star of the show, our maple dressing! In a small bowl, combine the pure maple syrup, extra virgin olive oil, apple cider vinegar, and Dijon mustard. Whisk vigorously until everything is well combined and looks slightly emulsified. Season with a pinch of salt and a grind of black pepper. Taste it! Does it need more tang? More sweetness? Adjust it to your liking. I sometimes add a tiny squeeze of orange juice for extra brightness.
- Prepping the Salad Base:: Grab a large salad bowl, friend. Gently add your mixed greens. Make sure they’re washed and thoroughly dried—no one likes a watery salad! This step feels so fresh, like you’re setting the stage for something wonderful. I always use a salad spinner; it’s a game-changer, honestly.
- Adding the Goodies:: Sprinkle those beautiful dried cranberries and the crumbled feta cheese over the greens. Once the candied pecans are completely cool and crispy, add them in too. Don’t add them too early, or they’ll lose their crunch, and that would be a tragedy! I love seeing all the colors come together for this Cranberry Pecan Salad.
- Dressing the Cranberry Pecan Salad:: Now for the crucial part: dressing the salad. Pour about half of your maple dressing over the greens and toppings. Use salad tongs or your clean hands (my preferred method, oops!) to gently toss everything together. You want every leaf and every cranberry to get a little kiss of that delicious dressing. Add more dressing if needed, but don’t drown it! We want it lightly coated.
- Final Touches and Serving Your Cranberry Pecan Salad:: Give it one last gentle toss. Take a moment to admire your creation; it should look vibrant and inviting. The Cranberry Pecan Salad with Maple Dressing is ready to be served! I sometimes add a few extra candied pecans on top for presentation, because why not? It looks so elegant, but you know it came from a slightly chaotic kitchen, right?