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Irresistible Cranberry Pecan Goat Cheese Thanksgiving Salad

Irresistible Cranberry Pecan Goat Cheese Thanksgiving Salad Bliss

Enjoy this Irresistible Cranberry Pecan Goat Cheese Thanksgiving Salad bursting with fresh flavors, perfect for your holiday gatherings.
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Course: Food & Drink
Cuisine: American
Keyword: Cranberry Salad, Goat Cheese Salad, Holiday Salad, Pecan Salad, Thanksgiving Salad, Vegetarian Salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 300kcal

Equipment

  • Skillet
  • whisk
  • bowl

Ingredients

For the Greens

  • 4 cups Baby Spinach Offers a tender texture and vibrant color.
  • 2 cups Arugula Provides a peppery bite.
  • 2 cups Romaine Adds crunch and sturdiness.

For the Salad

  • 1 cup Cranberries Fresh or frozen.
  • 1 cup Pecans Toasted for crunch.
  • 4 oz Goat Cheese Creamy and tangy.

For the Dressing

  • 2 tbsp Honey Sweetens the dressing.
  • 1 4 cup Adds tanginess.
  • 1/2 cup Olive Oil Forms the dressing base.
  • 1 tsp Salt To taste.
  • 1 tsp Pepper To taste.

Instructions

  • Toast the pecans in a dry skillet over medium heat, stirring frequently until they become fragrant and golden, about 5 minutes.
  • Prepare the dressing by whisking together the honey, apple cider vinegar, olive oil, salt, and pepper in a small bowl.
  • In a large bowl, combine the salad greens, cranberries, and toasted pecans.
  • Drizzle with the dressing just before serving to maintain the crispness of the greens.
  • Top with goat cheese and toss gently to combine.

Notes

For additional sweetness and crunch, consider adding thinly sliced apples. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 20g | Protein: 8g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 150mg | Potassium: 300mg | Fiber: 4g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 30mg | Calcium: 15mg | Iron: 10mg