Cranberry, Goat Cheese, Pecan Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine mixed greens, dried cranberries, crumbled goat cheese, and chopped pecans.
• STEP 2.In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 3.Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 4.Serve the salad immediately as a light lunch or as a side dish for dinner.

Cooking Tips

• To make this salad ahead of time, prepare all the ingredients and store them separately in the refrigerator. Toss the salad with the vinaigrette just before serving.
• Feel free to add other ingredients to the salad, such as sliced apples, pomegranate seeds, or grilled chicken, to make it more substantial.
• If you don't have dried cranberries, you can use fresh cranberries or even substitute them with dried cherries or raisins.

Storage and Serving

• This salad is best served immediately after tossing with the vinaigrette to maintain its freshness and crunchiness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving the leftovers, give the salad a quick toss to redistribute the dressing and revive the flavors.