Cranberry Pecan Salad with Feta and Poppy Seed Dressing

Name: Cranberry Pecan Salad with Feta and Poppy Seed Dressing
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6 servings
Cuisine: American
Ingredients: 10 cups, loosely packed (about 10 oz) (280 g) mixed salad greens (spring mix, or romaine and baby spinach), washed, spun dry, and torn into bite-size pieces if large; ¾ cup (85 g) pecan halves, roughly chopped into large pieces; ½ cup (60 g) dried cranberries; 4 oz (115 g) feta cheese, crumbled into small pieces, cold; ¼ medium (35 g) red onion, sliced paper-thin into half-moons (optional); ⅓ cup (80 ml) light olive oil or neutral oil such as avocado or canola; 3 tablespoons (45 ml) apple cider vinegar; 2 tablespoons (42 g) honey; 1 tablespoon (13 g) granulated sugar; 1 tablespoon (15 g) Dijon mustard; 1 tablespoon (10 g) shallot, very finely minced; 1 tablespoon (9 g) poppy seeds; ¼ teaspoon (1½ g) kosher salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Crisp mixed greens tossed with toasted pecans, chewy dried cranberries, and tangy feta, finished with a creamy, sweet-tart homemade poppy seed dressing that comes together in a jar.

Prep: 15 min
Cook: 6 min
Wait: 10 min
Total: 31 min
Makes: 6 side-dish servings (about 10 cups salad plus ¾ cup dressing)

Jump to recipe ♡ Save

Ingredients

6 servings

For the salad
10 cups, loosely packed (about 10 oz) (280 g) mixed salad greens (spring mix, or romaine and baby spinach), washed, spun dry, and torn into bite-size pieces if large
¾ cup (85 g) pecan halves, roughly chopped into large pieces
½ cup (60 g) dried cranberries
4 oz (115 g) feta cheese, crumbled into small pieces, cold
¼ medium (35 g) red onion, sliced paper-thin into half-moons (optional)
For the dressing
⅓ cup (80 ml) light olive oil or neutral oil such as avocado or canola
3 tablespoons (45 ml) apple cider vinegar
2 tablespoons (42 g) honey
1 tablespoon (13 g) granulated sugar
1 tablespoon (15 g) Dijon mustard
1 tablespoon (10 g) shallot, very finely minced
1 tablespoon (9 g) poppy seeds
¼ teaspoon (1.5 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (6)

Large dry skillet (10-inch/25 cm)
Large salad bowl (at least 5-quart/5 L)
Pint jar (16 oz/500 ml) with tight lid, or a bowl and whisk
Measuring cups and spoons
Salad spinner or clean kitchen towels
Rimmed plate or baking sheet for cooling nuts

Steps

Before you start

Wash and thoroughly dry the greens first; wet leaves make the dressing slide off and turn the salad watery.
Toasted pecans must cool completely before going in the salad so they stay crunchy and don't wilt the greens.
Make the dressing ahead if you like; it needs at least 10 minutes for the sugar to dissolve and flavors to meld.
Dress the salad right before serving.

1
Toast the pecans
- Set a dry 10-inch (25 cm) skillet over medium heat.
- Add the chopped pecans and toast, stirring or shaking the pan every 30 seconds, for 4 to 6 minutes.
+ Show details− Hide details
Ready when: Nuts smell nutty and sweet, and the cut sides are a shade darker golden brown.
Tip: Pecans go from toasted to burnt quickly; pull them the moment you smell them strongly.
2
Cool the nuts
- Immediately tip the pecans onto a plate in a single layer.
- Let them cool completely, about 10 minutes, so they crisp up.
+ Show details− Hide details
Ready when: Pecans are no longer warm to the touch and snap when bitten.
Tip: Leaving them in the hot pan keeps cooking them and can scorch them.
3
Mix the dressing base
- In a pint jar, combine the cider vinegar, honey, sugar, Dijon, minced shallot, salt, and several grinds of pepper.
- Seal and shake for 15 seconds, or whisk in a bowl, until the honey and sugar are mostly dissolved.
+ Show details− Hide details
Ready when: No streaks of honey or mustard remain at the bottom of the jar.
4
Emulsify the dressing
- Add the oil and poppy seeds to the jar.
- Seal tightly and shake hard for 30 seconds.
- Taste on a lettuce leaf and add a pinch more salt or a splash of vinegar if needed.
+ Show details− Hide details
Ready when: Dressing looks creamy and opaque, with poppy seeds evenly suspended.
Tip: Using a light or neutral oil keeps the flavor bright; strong extra-virgin olive oil can taste bitter here.
5
Prep the salad bowl
- Place the dry greens in a large bowl.
- Scatter the cranberries, red onion (if using), and cooled pecans over the top.
- Keep the feta separate for now.
+ Show details− Hide details
Tip: Make sure the greens are fully dry so the dressing clings.
6
Dress and toss
- Shake the dressing again, then pour about ½ cup (120 ml) over the salad.
- Toss gently with tongs or clean hands, lifting from the bottom, for about 20 seconds, until every leaf is lightly coated.
- Add more dressing a tablespoon at a time only if needed.
+ Show details− Hide details
Ready when: Leaves glisten lightly with no pooled dressing at the bottom of the bowl.
Tip: Under-dress rather than over-dress; the leftover dressing is great at the table.
7
Top and serve
- Sprinkle the crumbled feta over the salad, toss just once or twice to distribute without mashing it, and serve right away with extra dressing on the side.
+ Show details− Hide details
Ready when: Feta is evenly scattered in distinct crumbles.
Tip: Adding feta last keeps it from clumping and turning the dressing cloudy.

Good to know

Tips

Soak the sliced red onion in cold water for 5 minutes, then drain and pat dry, to mellow its bite.
Add a sliced crisp apple or pear for extra freshness and crunch; toss it with a teaspoon of lemon juice to prevent browning.
For a main course, top with 1½ cups (about 200 g) sliced cooked chicken breast; check that it reaches 165°F (74°C).
Salting the dressing lightly matters, since feta adds its own saltiness.

Make ahead

"Make the dressing up to 5 days ahead and refrigerate in the jar; shake well before using. Toast the pecans up to 3 days ahead and store airtight at room temperature. Wash and dry the greens up to 1 day ahead and store in a towel-lined container in the fridge."

Storage & reheating

"Undressed salad components keep separately in the fridge for 1 day. Dressed salad is best eaten immediately and does not keep well; it will wilt within a few hours. Leftover dressing keeps in a sealed jar in the fridge for up to 5 days (let it sit at room temperature 10 minutes and shake before using). Toasted pecans keep airtight at room temperature for 3 days or frozen for 3 months. Not suitable for freezing as a finished salad."

Substitutions

feta cheese → crumbled goat cheese or blue cheese. Use the same 4 oz (115 g); goat cheese is creamier and blue cheese is stronger.
pecan halves → walnuts or sliced almonds. Toast walnuts for the same time; sliced almonds need only 2 to 3 minutes.
honey → maple syrup. Use an equal amount (2 tablespoons/30 ml) for a slightly more earthy sweetness.
apple cider vinegar → white wine vinegar. Use the same amount; the dressing will be a little sharper and less fruity.