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Crispy Cranberry Pecan Fall Salad

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A quick and easy fall salad featuring warm, toasted pecans, dried cranberries, and tangy goat cheese over mixed greens with a simple apple cider vinaigrette.

Ingredients

Scale
  • 4 cups mixed greens (spring mix or arugula)
  • 1 cup raw pecans, halved
  • ½ cup dried cranberries (unsweetened or lightly sweetened)
  • ¼ cup red onion, thinly sliced
  • ½ cup crumbled goat cheese
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add pecans in a single layer and toast for 3-5 minutes, shaking frequently, until fragrant and slightly darker. Remove from pan and set aside to cool slightly.
  2. Prepare the greens: Rinse mixed greens if not pre-washed and dry thoroughly. Place in a large mixing bowl.
  3. Prep veggies and fruit: Thinly slice red onion (soak in cold water for 10 minutes to mellow flavor if desired) and drain. Break up cranberries if clumped. Crumble goat cheese.
  4. Make the dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until emulsified.
  5. Combine: Add warm pecans to the bowl of greens. Add red onion, cranberries, and goat cheese.
  6. Toss and serve: Pour dressing over the salad and toss gently to coat. Serve immediately while pecans are still warm.

Notes

Toast pecans for best flavor and crunch. Dress salad immediately before serving to prevent greens from wilting. Store components separately in the fridge for up to 3 days. For a vegan option, swap goat cheese for a vegan crumble and honey for maple syrup.

Nutrition

Keywords: fall salad, cranberry pecan salad, easy salad, healthy dinner, vegetarian salad, autumn recipes, quick meals

Find it online: https://tomyumy.com/crispy-cranberry-pecan-fall-salad-5-easy-steps/