Rye Free Classic Cranberry Pecan Salad

Total time20 min

Prep time15 min

Cook time5 min

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Ingredients

4 servings

For the salad

½ cup pecan halves
5 oz mixed greens
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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.

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