Cranberry Feta Salad with Maple Balsamic Vinaigrette
This cranberry feta salad is the one I make when I want something that looks like it took effort but comes together in about 10 minutes. What makes it different from every other version out there is the combination of candied pecans AND pumpkin seeds, fresh cucumber for crunch, and a homemade maple balsamic vinaigrette that takes about 2 minutes to throw together. No store-bought dressing, no sad salad. Just a bowl of something genuinely delicious that works as a side dish or a full meal with some protein on top.
Ingredients
- 2-3 cups Spring mix or arugula your preference
- 1/4 cup dried cranberries
- 3 tablespoons pumpkin seeds
- 1/4 cup candied pecans chopped
- 3 tablespoons feta cheese or dairy free sub
- 1 cup cucumbers chopped
- 3 tablespoons olive oil or avocado oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons maple syrup sugar-free option available
Instructions
- In a large bowl, combine the spring mix or arugula, dried cranberries, pumpkin seeds, candied pecans, and feta cheese.
- Add the chopped cucumbers to the bowl.
- In a separate bowl or jar with a lid, whisk together the olive oil, balsamic vinegar, and maple syrup. (For a thicker dressing, use a 2:1 ratio of olive oil to balsamic vinegar.)
- If using a jar, secure the lid and shake vigorously to emulsify the dressing.
- Drizzle the desired amount of maple vinaigrette over the salad.
- Toss gently to coat all ingredients.
- Serve immediately and enjoy!