Cranberry Pecan Salad


1 cup pecans, halved or chopped
2 tbsp raspberry vinegar
1/2 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp salt
Ground pepper, to test
6 tbsp olive oil
6 cups mixed salad greens, rinsed
3/4 cup dried cranberries
1/2 medium red onion, thin sliced
Crumbled feta


Preheat oven to 400F, and spread pecans on a baking sheet. Toast for 8-10 minutes or until lightly browned and fragrant.

In a bowl, whisk together vinegar, mustard, sugar, salt, and pepper until sugar and salt dissolves. Whisk in olive oil to  combine.

In a large bowl, toss with the greens, cranberries, pecans, onions  and feta. Drizzle with vinaigrette and toss to coat.


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