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Best Easy Cranberry Pecan Harvest Salad Recipe

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This family-favorite cranberry pecan harvest salad is quick, easy, and made with simple ingredients. It’s the perfect crowd-pleaser for busy weeknights or holiday feasts, featuring a tangy homemade vinaigrette and crunchy, sweet toppings.

Ingredients

Scale
  • 6 cups mixed greens or spinach (about 170g)
  • ½ cup dried cranberries (about 60g)
  • ½ cup pecans, roughly chopped (about 60g)
  • ⅓ cup feta or goat cheese, crumbled (about 50g)
  • ¼ cup red onion, thinly sliced
  • 1 medium apple or pear, thinly sliced
  • ¼ cup olive oil (60ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 1 tablespoon honey or maple syrup (15ml)
  • 1 teaspoon Dijon mustard (5ml)
  • 1 small clove garlic, minced (or ¼ teaspoon garlic powder)
  • Salt and pepper to taste (about ¼ teaspoon salt and ⅛ teaspoon black pepper)

Instructions

  1. Toast the pecans (optional but recommended): Heat a small skillet over medium heat. Add the chopped pecans in a single layer. Cook for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from pan immediately and let cool on a plate.
  2. Make the vinaigrette: In a small bowl or mason jar, combine olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously or shake until emulsified and creamy. Taste and adjust seasoning as desired. Set aside.
  3. Prep the produce: Wash and dry the greens thoroughly. Slice the apple or pear thinly (toss with a little lemon juice to prevent browning). Thinly slice the red onion. If desired, soak onion slices in cold water for 10 minutes to mellow the bite, then drain well.
  4. Assemble the salad: Place the greens in a large salad bowl. Scatter dried cranberries, toasted pecans, crumbled cheese, sliced apple or pear, and red onion evenly over the top.
  5. Dress and toss: Drizzle about half the vinaigrette over the salad. Gently toss with salad servers or tongs, lifting from the bottom. Add more dressing as needed until each leaf is lightly coated.
  6. Serve immediately: Transfer to individual plates or serve straight from the bowl. If making ahead, keep dressing separate and add just before serving.

Notes

Don’t overdress the salad; start with half the vinaigrette and add more as needed. Toast pecans low and slow to avoid burning. Dry greens thoroughly to prevent soggy salad. Soak red onion in cold water for 10 minutes to mellow sharpness. Make extra dressing; it keeps in the fridge for up to a week. Layer heavier ingredients on the bottom and greens on top for even distribution.

Nutrition

Keywords: cranberry pecan salad, harvest salad, easy salad recipe, family favorite, quick salad, holiday salad, gluten-free salad, vegetarian salad

Find it online: https://vexifood.com/best-easy-cranberry-pecan-harvest-salad-recipe/