Cinnamon Free Classic Cranberry Pecan Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- ½ cup pecan halves
- 5 oz mixed greens
- ½ cup dried cranberries
- ¼ small red onion, very thinly sliced
- 3 oz goat cheese, crumbled
For the vinaigrette
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup olive oil
Instructions
- 1
Heat a large skillet over medium heat. Add the pecan halves and toast, stirring frequently, until fragrant and deepened in color, about 3–4 minutes. Watch closely, as they can burn quickly. Transfer to a plate and let cool completely.
- 2
In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, salt, and black pepper until combined. Drizzle in the olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!