Fructose Free Classic Cranberry Pecan Salad
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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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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.
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