Cranberry, Goat Cheese, Pecan Salad Recipe

This Cranberry, Goat Cheese, Pecan Salad is a delightful combination of sweet and savory flavors. The tartness of the cranberries pairs perfectly with the creamy goat cheese, while the crunch of the pecans adds a nice texture. Tossed with a tangy vinaigrette, this salad is a refreshing and satisfying dish that can be enjoyed as a light lunch or a side dish for dinner.

4.5
23 Rating -
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Non Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Cranberry, Goat Cheese, Pecan Salad
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Ingredients for Cranberry, Goat Cheese, Pecan Salad Recipe

  • 3 cup Mixed Greens
  • 1/4 cup Dried Cranberries
  • 1/4 cup Crumbled Goat Cheese
  • 1/4 cup Chopped Pecans
  • 1.50 tablespoon Olive Oil
  • 1 tablespoon Balsamic Vinegar
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: 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.
Nutrition
value
269
calories per serving
8 g Fat14 g Protein31 g Carbs5 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    14g
  • Carbs
    31g
  • Fiber
    5g

MacroNutrients

  • Carbs
    31g
  • Protein
    14g
  • Fiber
    5g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    841mg
  • Iron
    17mg
  • Vitamin A
    505mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    336mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    53mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    193mg
  • Manganese
    < 1mg
  • Phosphorus
    404mg
  • Selenium
    15mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp