If you’re on the lookout for a salad that’s bursting with vibrant flavors, satisfying crunch, and just the right touch of sweetness, let me introduce you to the Cranberry Pecan Salad with Feta and Raspberry Vinaigrette Recipe. This salad combines fresh greens with the tang of cranberries, the creaminess of feta, and the nutty goodness of pecans, all brought together by a luscious raspberry vinaigrette that dances on your taste buds. It’s effortless to whip up, beautiful on the plate, and certain to become one of your new favorites.
Ingredients You’ll Need
This salad shines because of its simple, wholesome ingredients that each bring their own magic — from the crisp greens that form a fresh base to the crunchy pecans and creamy feta that add delightful texture. The raspberry vinaigrette is the true star that elevates everything with its sweet-tart zing.
- 5 ounces spring mix or spinach: Choose fresh, tender greens for a vibrant, leafy base.
- 3/4 cup chopped pecans: Toast them lightly for extra crunch and deeper flavor.
- 3/4 cup dried cranberries (craisins): These add natural sweetness and a beautiful red pop.
- 6 tablespoons crumbled feta cheese: Bring creaminess and a salty bite that balances the sweetness.
- 1 cup fresh or frozen raspberries: The heart of the vinaigrette, lending lovely fruity brightness.
- 1/4 cup vinegar: Use a mild vinegar to keep the dressing balanced and not overpowering.
- 1/3 cup light olive oil: Adds smooth richness and carries the flavors of the vinaigrette.
- 2 tablespoons honey: A natural sweetener that complements the tart raspberries beautifully.
- 2 tablespoons chopped pecans: Extra crunch folded into the vinaigrette for depth.
- 1/2 teaspoon salt: Enhances all the flavors without stealing the show.
How to Make Cranberry Pecan Salad with Feta and Raspberry Vinaigrette Recipe
Step 1: Prep the Greens
Start by placing the spring mix or spinach into a large serving bowl or divide it evenly onto six individual salad plates. Using fresh greens is key—they provide the crisp and refreshing foundation that pairs perfectly with the other ingredients.
Step 2: Add Pecans, Cranberries, and Feta
Sprinkle the chopped pecans and dried cranberries generously over the greens. Their contrasting textures and sweet-tart flavor make every bite exciting. Then, crumble the feta cheese over the top. Its creamy saltiness adds a beautiful balance to the mix of flavors.
Step 3: Blend the Raspberry Vinaigrette
In a blender, combine the fresh or frozen raspberries, vinegar, light olive oil, honey, chopped pecans, and salt. Blend everything together until perfectly smooth. This vinaigrette will bring a fresh, fruity brightness with just the right creamy texture to coat the salad beautifully. It yields about one and a half cups of dressing, enough to generously dress your salad.
Step 4: Dress and Serve
Pour the raspberry vinaigrette over the salad just before serving to keep the greens crisp. Toss lightly if you like or simply drizzle on top to enjoy every ingredient individually in every forkful. This simple yet stunning salad is now ready to delight your taste buds.
How to Serve Cranberry Pecan Salad with Feta and Raspberry Vinaigrette Recipe
Garnishes
Add a few whole raspberries and a sprinkle of extra chopped pecans on top to make the salad look lively and inviting. A few fresh mint leaves can also add a refreshing aroma and a lovely green accent that complements the salad’s colors and flavors.
Side Dishes
This salad pairs wonderfully with a slice of crusty artisan bread or a light grilled chicken breast for a more complete meal. It also makes a fantastic side to roasted turkey or pork, especially during festive occasions when you want something bright and fresh alongside your main dishes.
Creative Ways to Present
Try serving your Cranberry Pecan Salad with Feta and Raspberry Vinaigrette Recipe in individual glass jars or mason jars for an appealing picnic option or elegant party presentation. Layer the vinaigrette on the bottom, followed by pecans, cranberries, feta, and greens on top to keep everything crisp and fresh until you’re ready to eat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep the salad and the raspberry vinaigrette separate to maintain freshness. Store the salad greens in an airtight container in the refrigerator; they will stay fresh for up to two days. The vinaigrette can be stored in a sealed jar for up to a week—just give it a good shake before using again.
Freezing
Because of the fresh greens and the ingredients in the vinaigrette, this salad is not suitable for freezing. However, you can freeze leftover vinaigrette on its own in a small container or ice cube tray for up to three months; thaw and stir well before using.
Reheating
This Cranberry Pecan Salad with Feta and Raspberry Vinaigrette Recipe is best enjoyed cold and fresh. If you want to warm any leftovers that include pecans or feta, consider serving those components separately to preserve their texture and flavor.
FAQs
Can I use a different type of greens?
Absolutely! While spring mix or spinach works wonderfully here, you can substitute kale, arugula, or mixed baby lettuces based on your preference. Just be mindful that sturdier greens like kale might need a bit more time massaging or the vinaigrette to soften.
Is it okay to use frozen raspberries?
Yes, frozen raspberries work perfectly for the vinaigrette. Allow them to thaw slightly before blending to make sure the dressing comes out smooth and well-mixed.
Can I substitute the pecans for another nut?
Definitely! Walnuts or almonds would both complement the flavors nicely. Just toast them lightly to bring out their natural oils and enhance the crunch.
How long can I store the raspberry vinaigrette?
You can store the vinaigrette in an airtight container in the refrigerator for up to one week. Always shake or stir before using since the ingredients may separate over time.
Can this salad be made vegan?
Yes, just leave out the feta cheese or replace it with a vegan cheese alternative. The rest of the salad and dressing are naturally vegan-friendly.
Final Thoughts
I can’t encourage you enough to try the Cranberry Pecan Salad with Feta and Raspberry Vinaigrette Recipe—it’s one of those rare salads that truly dazzles every time you make it. The vibrant colors, the medley of flavors, and the quick prep make it a reliable crowd-pleaser whether you need a light lunch, a side dish, or something special to impress friends. Once you try it, I bet you’ll want it at every season’s table.
Print
Cranberry Pecan Salad with Feta and Raspberry Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and refreshing Cranberry Pecan Salad featuring a mix of spring greens, crunchy pecans, sweet dried cranberries, tangy feta cheese, and a homemade raspberry vinaigrette. Perfect as a light lunch or a colorful side dish.
Ingredients
Salad
- 5 ounces spring mix or spinach
- 3/4 cup chopped pecans
- 3/4 cup dried cranberries (craisins)
- 6 tablespoons crumbled feta cheese
- 1 cup fresh or frozen raspberries
Vinaigrette
- 1/4 cup vinegar
- 1/3 cup light olive oil
- 2 tablespoons honey
- 2 tablespoons chopped pecans
- 1/2 teaspoon salt
Instructions
- Prepare the greens: Add the spring mix or spinach to a large serving bowl or divide it evenly among six plates to form the base of your salad.
- Add toppings: Sprinkle the chopped pecans, dried cranberries, and crumbled feta cheese over the greens to add texture, sweetness, and savory flavor.
- Make the vinaigrette: Place the raspberries, vinegar, light olive oil, honey, chopped pecans, and salt into a blender. Blend until smooth to create a rich and flavorful raspberry pecan vinaigrette, yielding about 1 1/2 cups.
- Serve: Drizzle the vinaigrette over the salad just before serving to keep the greens fresh and crisp. Toss gently if desired to evenly coat the ingredients.
Notes
- For added crunch, lightly toast the pecans before adding to the salad and vinaigrette.
- Use fresh raspberries if possible for optimal flavor, but frozen also works well.
- The vinaigrette can be stored separately in the refrigerator for up to 3 days.
- Adjust honey in the vinaigrette to taste for more or less sweetness.
- This salad is best served immediately after dressing to maintain freshness of the greens.
