Cranberry Feta Salad

BySammi Ricke May 20, 2026May 20, 2026

This pecan cranberry feta salad is sweet, tangy, bright, and citrusy all at once. Quick to toss together, it’s one of our favorite appetizers or sides for picnics, holidays, and special occasions, and can easily be turned into a main course, too!

Mixed greens in a bowl topped with crumbled feta cheese, dried cranberries, and pecans.

Table of Contents

If there’s one thing we don’t do around here, it’s boring salads. We keep things interesting with family favorites like our pizza salad and chicken coleslaw salad. However, this cranberry and feta salad is one we turn to all year long.

Super versatile, it’s light enough for a warm summer day yet filling enough for winter. With no cooking required, it comes together in minutes with hardly any prep needed. Just whisk the dressing, toss everything in a large bowl, and serve. You’ll have a restaurant-worthy salad in minutes!

Ingredients and Notes

Below is an overview of the ingredients for this recipe. Please be sure to scroll down to the recipe card below for the complete details!

Labeled ingredients for cranberry feta salad with citrus dressing on a white marble countertop.

Salad Greens – We use a spring mix salad blend, but any greens will work.
Dried Cranberries – These add a sweet flavor and chewy texture.
Pecans – We love to include toasted pecans for a slightly smoky, nutty taste and satisfying crunch.
Feta – Crumbled feta cheese adds a creamy consistency and sharp, salty taste. Feel free to use a flavored feta for more flavor!
Orange Vinaigrette Salad Dressing – We skip store-bought options and make our own by combining olive oil, orange juice, orange zest, fresh basil, fresh mint, white wine vinegar (or red wine vinegar), and salt. If you prefer an even sweeter taste, add a drizzle of honey or maple syrup, too.

Mint leaves and chopped basil on orange juice and olive oil in blender jar.

Blended mint and basil citrus dressing in a blender jar.

Possible Variations

Add protein: Turn this cranberry feta salad into a full meal by adding baked chicken breasts, salmon, shrimp, or even chickpeas for a plant-based option.
Swap the greens: Instead of spring mix, try arugula for a peppery bite, spinach for a softer texture, kale for a heartier salad, or lettuce for a light, refreshing taste.
Change the nuts: Pecans add a rich flavor, but you can easily swap in walnuts, sliced almonds, pistachios, or even candied nuts for extra sweetness. Or, use pumpkin seeds or sunflower seeds to keep the salad nut-free.
Try a different cheese: Goat cheese, blue cheese, or shaved Parmesan all taste great. Or, omit the cheese to keep your salad dairy-free.
Add fruit: Include fresh fruit like sliced strawberries, mandarin oranges, or apple slices to enhance the citrusy flavor.
Boost the crunch: Toss in cucumber, shredded carrots, or thinly sliced radishes for extra texture.
Switch the herbs: If you’re out of basil or mint, try fresh parsley, cilantro, or even a little dill for a different flavor profile.
Add grains: For a more filling salad, mix in cooked quinoa, rice, farro, or couscous.
Change the dressing: Swap the orange juice for lemon, lime, or grapefruit juice for a slightly different citrus twist.

Citrus dressing in a mason jar next to bowl of mixed greens.

Citrus dressing beside mixed green salad topped with feta, pecans, and dried cranberries.

Our Favorite Ways to Serve

We love to serve this cranberry feta salad as an appetizer or side dish with main courses like our sheet pan bruschetta chicken, turkey pesto meatballs, and chicken orecchiette with rosa sauce. Add a side of sourdough rolls, too!

It has even become a staple on our Thanksgiving and Christmas tables, alongside turkey, ham, easy green bean casserole, and healthy sweet potato casserole.

Make Ahead and Storage

This salad is best served right away while all the ingredients are still fresh. If needed, you can store leftover salad in an airtight container in the fridge for 1-2 days.

Or, prep the dressing ahead of time, and store it in an airtight container in the refrigerator for up to 1 week. Just combine all the ingredients, and toss the salad when you’re ready to serve.

Halved pecans, crumbled feta cheese, and dried cranberries on mixed greens.

More Easy Salad Recipes

Did you enjoy this Pecan Cranberry Feta Salad Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!

Sammi Ricke

Sammi Ricke is a talented cook with a knack for coming up with creative new ways to healthify recipes without sacrificing any of the flavor. Sammi has built a beautiful life with her high school sweetheart and enjoys her primary role as a stay-at-home mom to their two children. If Sammi's not in her kitchen, she's probably exploring a new hiking trail, enjoying coffee with a friend, or binge-watching the latest "Food Network" show on Netflix. Sammi's full Bio.