Cranberry Pecan Harvest Salad: Perfect Party Side Dish!

This Cranberry Pecan Harvest Salad is a true crowd-pleaser, perfect for adding a touch of vibrant color and fresh flavor to any meal.

It’s incredibly simple to prepare, making it an ideal choice for busy weeknights or when you need a reliable dish for a potluck or party. The combination of crisp greens, sweet cranberries, and crunchy pecans creates a delightful texture and taste experience that everyone will enjoy.

Whether you’re looking for a refreshing side for a family dinner or an impressive yet easy contribution to a holiday gathering, this recipe delivers. It’s a fantastic way to incorporate fresh ingredients into your diet without spending hours in the kitchen, proving that delicious and healthy can also be convenient.

Cranberry Pecan Harvest Salad

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• Total Time: 10 minutes
• Yield: 6 servings 1x

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Description

This Cranberry Pecan Harvest Salad is a vibrant, fresh, and easy-to-make dish perfect for any meal or gathering. Combining crisp greens, sweet cranberries, and crunchy pecans, it offers a delightful texture and flavor experience. It’s quick to prepare, healthy, and visually appealing, making it ideal for busy weeknights, potlucks, or holiday celebrations.

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Ingredients

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6 cups mixed greens (such as spring mix, spinach, or a blend)

1 cup dried cranberries

1 cup pecan halves, lightly toasted

1/2 small red onion, thinly sliced (optional)

1/2 cup crumbled feta cheese (optional)

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

Salt and freshly ground black pepper to taste

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Instructions

1. 1. Prepare the Pecans: If your pecans are not already toasted, spread them in a single layer on a dry skillet over medium heat or on a baking sheet. Cook for 3-5 minutes on the stovetop, shaking occasionally, or 5-7 minutes in the oven at 350 F (175 C), until they are fragrant and slightly browned. Let them cool completely. This step enhances their flavor and crunch.

2. 2. Wash and Dry Greens: Place your mixed greens in a large salad bowl. Ensure they are thoroughly washed and dried. Using a salad spinner works best to remove excess water, which helps the dressing adhere better and prevents a watery salad.

3. 3. Add Salad Components: To the bowl with the greens, add the dried cranberries, cooled toasted pecans, and thinly sliced red onion (if using). If you’re including feta cheese, add that now as well.

4. 4. Whisk the Dressing Ingredients: In a small bowl or a jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup.

5. 5. Season the Dressing: Whisk the dressing vigorously until it’s well emulsified and creamy. Season with salt and freshly ground black pepper to taste. Start with a pinch of each and adjust as needed.

6. 6. Dress the Salad: Just before serving, pour the dressing over the salad ingredients in the large bowl.

7. 7. Toss and Serve: Gently toss the salad until all the greens and components are evenly coated with the dressing. Serve immediately for the best texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: salad
• Method: no cook
• Cuisine: american

Nutrition

• Serving Size: 1/6 of recipe

Keywords: salad, cranberry, pecan, harvest, easy, healthy, vegetarian, side dish, potluck, fall

What You’ll Love About This Quick And Easy Recipe

This Cranberry Pecan Harvest Salad is a winner for so many reasons. First, it’s incredibly fast to assemble, making it perfect for those moments when you need a delicious side dish in a hurry. It requires minimal cooking, mostly just tossing ingredients together, which means less time over a hot stove and more time enjoying your company. It’s also a fantastic way to add a fresh, bright element to heavier meals, balancing out richer flavors. This salad is ideal for anyone looking for a healthy, flavorful, and visually appealing dish that doesn’t demand advanced culinary skills. It’s a go-to for family dinners, holiday gatherings, potlucks, or even a light lunch. The vibrant colors and varied textures make it a festive addition to any table, especially during the fall and winter months when cranberries are in season or simply when you want a pop of color.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this Cranberry Pecan Harvest Salad is straightforward. Most items are readily available at any grocery store, and you likely have some of them on hand already. This recipe focuses on fresh, simple components that come together beautifully.

INGREDIENTS:

• 6 cups mixed greens (such as spring mix, spinach, or a blend)
• 1 cup dried cranberries
• 1 cup pecan halves, lightly toasted
• 1/2 small red onion, thinly sliced (optional)
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• Salt and freshly ground black pepper to taste

For the mixed greens, feel free to use your favorite variety. Spinach, spring mix, or even a combination of romaine and butter lettuce would work wonderfully. If you’re not a fan of red onion, you can omit it or use thinly sliced green onions for a milder flavor. Feta cheese adds a nice salty tang, but goat cheese or a mild blue cheese would also be delicious if you prefer. For the dressing, if you don’t have apple cider vinegar, white wine vinegar can be a good substitute. Adjust the honey or maple syrup to your sweetness preference.

Time Needed From Start To Finish

This salad is designed for speed and convenience, making it perfect for busy schedules.

Prep time: 10 minutes Cook time: 0 minutes (if pecans are pre-toasted or used raw) Total time: 10 minutes

The only “cooking” involved is toasting the pecans, which can be done in a dry skillet over medium heat for about 3-5 minutes, or in an oven at 350°F (175°C) for 5-7 minutes, until fragrant. If you buy pre-toasted pecans or prefer them raw, your total time will be even less!

How To Make It Step By Step With Visual Cues

Creating this Cranberry Pecan Harvest Salad is incredibly simple. Follow these steps for a perfect result every time.

1. Prepare the Pecans: If your pecans are not already toasted, spread them in a single layer on a dry skillet over medium heat or on a baking sheet. Cook for 3-5 minutes on the stovetop, shaking occasionally, or 5-7 minutes in the oven, until they are fragrant and slightly browned. Let them cool completely. This step enhances their flavor and crunch.
2. Wash and Dry Greens: Place your mixed greens in a large salad bowl. Ensure they are thoroughly washed and dried. Using a salad spinner works best to remove excess water, which helps the dressing adhere better and prevents a watery salad.
3. Add Salad Components: To the bowl with the greens, add the dried cranberries, cooled toasted pecans, and thinly sliced red onion (if using). If you’re including feta cheese, add that now as well.
4. Whisk the Dressing Ingredients: In a small bowl or a jar with a tight-fitting lid, combine the olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup.
5. Season the Dressing: Whisk the dressing vigorously until it’s well emulsified and creamy. Season with salt and freshly ground black pepper to taste. Start with a pinch of each and adjust as needed.
6. Dress the Salad: Just before serving, pour the dressing over the salad ingredients in the large bowl.
7. Toss and Serve: Gently toss the salad until all the greens and components are evenly coated with the dressing. Serve immediately for the best texture and flavor.

Easy Variations And Serving Ideas That Fit Real Life

This Cranberry Pecan Harvest Salad is wonderfully versatile, allowing for many adaptations to suit different tastes and occasions. For a heartier meal, consider adding grilled chicken, sliced turkey, or even some roasted chickpeas for a vegetarian protein boost. If you want to make it kid-friendly, you might offer the dressing on the side and let them pick their favorite components, perhaps adding some milder cheese like shredded cheddar.

For a party or buffet, present the salad in a large, attractive bowl, and consider having extra dressing on the side for those who like more. You can also offer additional toppings in small bowls, such as extra toasted pecans, sunflower seeds, or even some crispy bacon bits. During the fall, diced apples or pears would be a fantastic addition, bringing an extra layer of sweetness and crunch. A sprinkle of fresh herbs like chopped parsley or chives can also brighten the flavors. This salad pairs beautifully with roasted meats, grilled fish, or as a light lunch on its own.

Common Slip-Ups And How To Avoid Them

Even simple salads can have their pitfalls. One common mistake is dressing the salad too early. This can cause the greens to become soggy and limp, losing their crisp texture. Always dress the salad just before serving to maintain freshness. Another error is not properly drying the greens. Excess water dilutes the dressing and prevents it from coating the ingredients effectively. Invest in a salad spinner or pat the greens dry thoroughly with paper towels.

Over-toasting the pecans can lead to a bitter taste. Keep a close eye on them while toasting, as nuts can go from perfectly golden to burnt very quickly. A slightly under-toasted pecan is better than a burnt one. Finally, not seasoning the dressing adequately can result in a bland salad. Taste the dressing before adding it to the salad and adjust the salt, pepper, and sweetness as needed. A well-seasoned dressing makes all the difference.

How To Store It And Make It Ahead Without Ruining Texture

To enjoy this Cranberry Pecan Harvest Salad at its best, it’s ideal to prepare it just before serving. However, you can certainly do some prep work ahead of time to make assembly quicker.

• Wash and dry your greens up to 2-3 days in advance. Store them in an airtight container lined with paper towels in the refrigerator.
• Toast the pecans a few days ahead. Once cooled, store them in an airtight container at room temperature.
• Slice the red onion (if using) and store it in a small airtight container in the fridge.
• Prepare the dressing up to 3-4 days in advance. Store it in a sealed jar or container in the refrigerator. Give it a good shake or whisk before using, as the oil and vinegar may separate.

Storage of Leftovers: If you have leftover dressed salad, it’s best consumed within a few hours. Once dressed, the greens will start to wilt. If you anticipate having leftovers, only dress the portion of salad you plan to eat immediately. Store undressed salad components and dressing separately in airtight containers in the refrigerator for up to 2-3 days. This way, you can assemble fresh individual servings whenever you like.

Questions People Always Ask Before Making This Recipe

Can I use different nuts? Absolutely! Walnuts, almonds, or even pistachios would be delicious substitutes for pecans, offering a similar crunch and flavor profile.

What if I don’t have apple cider vinegar? White wine vinegar, red wine vinegar, or even fresh lemon juice can be used as alternatives in the dressing for a similar tangy effect.

Is this salad suitable for a vegan diet? Yes, it can be easily made vegan. Simply omit the feta cheese and ensure your honey is replaced with maple syrup or agave nectar in the dressing.

Can I add fruit other than cranberries? Certainly! Diced apples, pears, or even segments of oranges or mandarins would add a lovely sweetness and juiciness

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.