Cranberry Pecan Salad recipe

6 servings

1 cup pecan halves

2 tablespoons raspberry vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon sugar

1/2 teaspoon salt

freshly ground black pepper to taste (optional)

6 tablespoons olive oil

6 cups mixed salad greens, rinsed and dried

3/4 cup dried cranberries

1/2 medium red onion, thinly sliced

crumbled feta cheese

Preheat oven to 400 degrees F (200 degrees C).

Spread pecans evenly on a baking sheet.

Toast for 8 to 10 minutes, or until lightly browned and fragrant.

In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve.

Whisk in olive oil.

In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese.

Drizzle with vinaigrette, and toss gently to coat.