Fresh Cranberry and Feta Salad

This crisp cranberry and feta salad pairs peppery spring greens with sweet dried cranberries and creamy crumbled feta cheese. Toasted pecans add satisfying nutty crunch. A bright honey Dijon vinaigrette dresses every leaf.

Combine fresh spring salad greens, baby spinach, dried cranberries, and crumbled feta cheese in a salad bowl. Whisk extra virgin olive oil, fresh lemon juice, Dijon mustard, and pure honey until emulsified.

Drizzle honey vinaigrette over salad greens right before serving and toss gently. Scatter toasted pecans on top for festive presentation. For another crunchy deli-style side, make this broccoli salad recipe.

Natacha

Fresh Cranberry and Feta Salad

Crisp baby greens tossed with tart dried cranberries, creamy feta cheese, toasted pecans, and honey Dijon dressing.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 290

Ingredients Method Notes

Ingredients

  

Salad Greens

• 5 cups mixed spring greens and baby spinach
• ½ cup Ocean Spray dried cranberries
• ½ cup feta cheese, crumbled
• ⅓ cup toasted pecans, chopped

Honey Dijon Dressing

• ¼ cup Bertolli extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Grey Poupon Dijon mustard
• 1 tsp pure honey
• ¼ tsp salt and black pepper

Method

 

1. Place mixed greens, dried cranberries, and crumbled feta into a large salad bowl.
2. Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small jar until emulsified.
3. Drizzle dressing evenly over greens and toss gently with salad tongs.
4. Scatter toasted pecans over top and serve immediately.

Notes

Optional additions include sliced apples, pomegranate seeds, or roasted squash for extra flavor and texture.