Sweet and Tangy Cranberry-Pecan Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A refreshing salad combining tart dried cranberries, crunchy pecans, and mixed greens tossed in a bright citrus vinaigrette. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs mixed salad greens, dried cranberries, pecan halves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 cups mixed salad greens
• 1/2 cup dried cranberries
• 1/2 cup pecan halves
• 1/4 cup orange juice
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp orange zest

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Instructions

1. Step 1: Toast 1/2 cup pecan halves in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned; set aside to cool.
2. Step 2: In a small bowl, whisk together 1/4 cup orange juice, 3 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp orange zest until emulsified and smooth.
3. Step 3: In a large salad bowl, combine 5 cups mixed salad greens, 1/2 cup dried cranberries, and the cooled toasted pecans. Drizzle the citrus vinaigrette over the salad and toss gently to coat evenly just before serving.