Description
A vibrant fall salad featuring tart fresh cranberries, sweet oranges, crunchy candied pecans, and creamy feta, all tossed in a homemade maple-orange dressing. Ready in under 20 minutes, it’s perfect for weeknights or holiday gatherings.
Ingredients
Scale
- 1 cup fresh cranberries, halved
- 2 medium navel oranges
- 6 cups mixed salad greens (spring mix and baby spinach)
- ½ cup crumbled feta cheese
- ¼ cup red onion, thinly sliced
- 1 medium avocado, sliced (optional)
- 1 cup pecan halves
- 2 tablespoons pure maple syrup
- 1 tablespoon coconut sugar (or brown sugar)
- ½ teaspoon cinnamon
- Pinch of salt
- ⅓ cup extra virgin olive oil
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon orange zest
- Salt and pepper to taste
Instructions
- Make the candied pecans: Heat a small skillet over medium heat. Add pecan halves and toast for 2-3 minutes, stirring frequently, until fragrant. Add maple syrup, coconut sugar, cinnamon, and salt. Stir constantly for 2-3 minutes until nuts are coated and sugar caramelizes. Spread on a parchment-lined baking sheet in a single layer. Let cool completely (about 15 minutes).
- Prepare the oranges: Cut off top and bottom of each orange. Stand upright and slice off peel and pith, following the curve of the fruit. Hold over a bowl to catch juice. Cut between membranes to release segments. Squeeze remaining membrane for juice (you need 3 tablespoons for dressing). Set segments aside.
- Make the dressing: In a small jar or bowl, combine olive oil, fresh orange juice, maple syrup, apple cider vinegar, Dijon mustard, orange zest, salt, and pepper. Shake or whisk until well combined. Taste and adjust seasoning.
- Prepare the cranberries: Rinse fresh cranberries and pick out any soft or shriveled ones. Halve each cranberry with a sharp knife.
- Assemble the salad base: In a large salad bowl, combine mixed greens, sliced red onion, and halved cranberries. Toss gently.
- Add toppings: Arrange orange segments, crumbled feta, and cooled candied pecans over greens. Add avocado if using.
- Dress and serve: Drizzle dressing over salad just before serving. Toss gently to coat evenly. Serve immediately.
Notes
For best results, let candied pecans cool completely before adding to salad to prevent wilting greens. Dress salad just before serving. Store components separately for meal prep: undressed greens in an airtight container with paper towels, candied pecans at room temperature, dressing in fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18
- Sodium: 200
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 6
- Protein: 6
Keywords: fall harvest salad, cranberry orange salad, candied pecans, Thanksgiving salad, autumn salad, fresh cranberry salad