Description
Whip up a vibrant Cranberry Pecan Salad with Maple Dressing. A fresh, tangy, and nutty mix with a sweet homemade dressing. Easy, delicious, and always a hit!
Ingredients
Scale
- Salad Base:
- 5 oz (about 5–6 cups) mixed greens
- 1/4 small red onion, very thinly sliced
- Sweet & Nutty Additions:
- 1/2 cup dried cranberries
- 1/2 cup pecans, lightly toasted and cooled
- 1/4 cup crumbled feta cheese
- Maple Dressing Essentials:
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
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!