Green Salad with Feta Cheese, Pecans, and Cranberries w/Classic Vinaigrette Dressing

Looking for a vibrant, crowd-pleasing salad that screams fall and holiday vibes? This Green Salad with Feta Cheese, Pecans, and Cranberries is a game-changer! Loaded with tangy crumbled feta, crunchy toasted pecans, sweet dried cranberries, and fresh greens, all tossed in a zesty homemade French vinaigrette—it’s simple to make, bursting with texture and flavor, and perfect for Thanksgiving, Christmas, or any cozy dinner.

Course Salad

Cuisine American

Keyword cranberry pecan salad, Cranberry Salad, french vinaigrette, green salad with cranberries

Prep Time 15

Total Time 15

Servings

Calories 230kcal

Author Evelyn Osborn

Equipment

Ingredients

Dressing

1 ½ tablespoons red wine vinegar
¼ teaspoon salt
1 tablespoon Dijon mustard
⅛ teaspoon black pepper
4 tablespoons extra-virgin olive oil
1 green onion diced

Salad

4 cups salad greens Such as romaine lettuce,fresh baby spinach, chopped into bite-size pieces
¼ cup dried cranberries
¼ cup chopped pecans
¼ cup feta cheese

Instructions

French Vinaigrette Dressing Instructions:

In a jar or salad dressing shaker, combine the red wine vinegar, finely chopped green onions, salt, Dijon mustard, and black pepper.
Pour in the olive oil, secure the lid tightly, and shake vigorously for 10–15 seconds until the dressing is fully emulsified and creamy-looking.
Tip: Shaking longer helps the dressing thicken slightly and makes the flavors blend beautifully!

Salad Instructions

Wash the salad greens thoroughly and dry them well using a salad spinner (or pat dry with paper towels) to remove excess water.
Transfer the dry greens to a large salad bowl
Scatter the toasted pecans, dried cranberries, and crumbled feta cheese evenly over the top.
Gently toss everything together with tongs or clean hands until evenly distributed—just before drizzling with dressing and serving.

Nutrition