Cranberry Feta Salad Recipe

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

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Cranberry Feta Salad Recipe

This pecan cranberry feta salad is sweet, savory, and citrusy, making for a quick and easy appetizer, side dish, or main course perfect all year long!

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: All American

Diet: Diabetic, Gluten Free, Low Lactose, Low Salt, Vegetarian

Servings: servings

Calories: 223kcal

Author: Sammi Ricke

Cost: $7.00

Equipment

Ingredients

Dressing

1/4 cup extra virgin olive oil
1/4 cup + 2 teaspoons fresh squeezed orange juice (about 1 large orange)
zest of half an orange
6-7 fresh basil leaves
6-7 fresh mint leaves
2 teaspoons red wine vinegar or white wine vinegar
1/4 teaspoon salt

Salad

5 ounce container spring mix salad
1/4 cup dried cranberries
1/4 cup toasted pecans
1/4 cup crumbled feta cheese

Instructions

Blend all the dressing ingredients in a small blender.
1/4 cup extra virgin olive oil, 1/4 cup + 2 teaspoons fresh squeezed orange juice, zest of half an orange, 6-7 fresh basil leaves, 6-7 fresh mint leaves, 2 teaspoons red wine vinegar or white wine vinegar, 1/4 teaspoon salt
Put the spring mix in a large bowl and pour half the dressing over it. Lightly toss to coat the lettuce.
5 ounce container spring mix salad
Top with toasted pecans, dried cranberries, and feta cheese. After plating, feel free to drizzle more dressing over the salad if you need more "zing"!
1/4 cup dried cranberries, 1/4 cup toasted pecans, 1/4 cup crumbled feta cheese
The salad is best eaten immediately or meal prep ingredients, store in the fridge separately, and make as many servings as desired.

Notes

Substitute Tips - Walnuts, sliced almonds, pistachios, or even candied nuts can be subbed for the pecans. Or, use pumpkin seeds or sunflower seeds to keep the salad nut-free. Goat cheese, blue cheese, or shaved Parmesan can be used instead of feta or, omit the cheese to keep the recipe dairy-free.

Meal Prep Tips - The dressing can be prepped ahead of time and stored in an airtight container in the refrigerator for up to 1 week.

Nutrition