Cranberry, Goat Cheese, and Pecan Salad
User Reviews
5
Cranberry, Goat Cheese, and Pecan Salad
Description
The Cranberry, Goat Cheese, and Pecan Salad features a base of tender baby greens or spring mix tossed in a creamy balsamic dressing that brings a mild sweetness from pure maple syrup and a tangy bite from balsamic vinegar. Thinly sliced red onion adds sharpness, while dried cranberries provide bursts of chewy tartness. The toasted pecans contribute a crunchy texture and nutty flavor. Crumbled soft goat cheese introduces a creamy tang that contrasts with the other elements.
The salad is assembled by first emulsifying the dressing ingredients, then coating the greens for even flavor distribution. Adding the onions, cranberries, pecans, and goat cheese last maintains their texture. This makes a satisfying side dish or light entrée for two people.
This recipe’s dressing is scaled for two servings but can be doubled or quadrupled for larger groups. If a quick alternative is preferred, any favorite balsamic vinaigrette or similar creamy dressing may substitute effectively.
Ingredients
For the Salad:
- 4 cups baby mixed greens or spring mix, arugula, spinach (about 2.5 oz.)
- 1/4 cup red onion thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pecans honey toasted or any kind will do, candied, or walnuts
- 2 oz. goat cheese soft, chevre
For the Dressing (see notes):
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1.5 tablespoons mayonnaise
- 1/2 tablespoon pure maple syrup
- 1/4 teaspoon kosher salt
- black pepper to taste
Instructions
- In the bottom of a large mixing bowl, whisk all the ingredients for the dressing together until well emulsified.
- Add the baby greens (4 cups) and toss together well with tongs to coat in the dressing.
- Add the sliced red onion (1/4 cup), the dried cranberries (1/4 cup), and the candied nuts (1/4 cup) to the bowl on top of the greens. Use the tines of a fork to crumble the soft goat cheese (2 oz.) directly into the bowl.
- Toss everything gently together. Divide into two serving bowls or plates and serve.
Notes
- The dressing recipe yields a two-serving portion; make larger batches as needed and use about 3 tablespoons per salad serving.
- Substitute store-bought balsamic vinaigrette or poppyseed dressing if desired.
- This salad serves two as a main dish and can serve four as a small side; scale ingredients accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 541mg | 23% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 1209IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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