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A close-up view of a fresh Cranberry & Goat Cheese Salad in a grey bowl, garnished with pecans on a wooden table.
Layla

Harvest Cranberry & Goat Cheese Salad with Candied Pecans

This vibrant Harvest Cranberry & Goat Cheese Salad features a delightful balance of sweet, tangy, and creamy flavors, elevated by crunchy candied pecans and a bright maple-dijon vinaigrette. Perfect as a light meal or an elegant side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, lunch, Salad, Side Dish
Cuisine: American, Contemporary
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Candied Pecans
  • 1/2 cup Pecan Halves raw
  • 1 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • 1 pinch Cayenne Pepper optional, for a kick
For the Salad
  • 6 cups Mixed Greens spring mix, spinach, or preferred greens
  • 4 oz Goat Cheese crumbled
  • 1/2 cup Dried Cranberries
  • 1 large Apple thinly sliced (e.g., Honeycrisp, Gala)
  • 1/4 cup Red Onion thinly sliced
For the Maple-Dijon Vinaigrette
  • 3 tbsp Extra Virgin Olive Oil
  • 1.5 tbsp Apple Cider Vinegar
  • 1 tbsp Maple Syrup
  • 1 tsp Dijon Mustard
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Salt or to taste
  • 1 pinch Black Pepper freshly ground, or to taste

Equipment

  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Small saucepan or skillet
  • Baking Sheet
  • Parchment Paper

Method
 

Prepare the Candied Pecans
  1. Line a small baking sheet with parchment paper and set aside.
  2. In a small saucepan or skillet over medium-low heat, combine the pecan halves, maple syrup, sea salt, and optional cayenne pepper. Cook, stirring frequently, for 5-7 minutes, until the maple syrup has caramelized and coated the pecans. Be careful not to burn them.
  3. Immediately spread the candied pecans in a single layer on the prepared baking sheet. Let them cool completely for about 10-15 minutes, during which time they will become crunchy. Once cool, roughly chop if desired, or leave as halves.
Make the Maple-Dijon Vinaigrette
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until well combined and emulsified.
  2. Taste and adjust seasonings as needed.
Assemble the Salad
  1. In a large mixing bowl, gently combine the mixed greens, crumbled goat cheese, dried cranberries, thinly sliced apple, and thinly sliced red onion.
  2. Pour the prepared vinaigrette over the salad ingredients. Toss gently until everything is evenly coated.
  3. Divide the salad among serving plates. Top each serving with a generous sprinkle of the cooled candied pecans.
  4. Serve immediately and enjoy your delicious Cranberry & Goat Cheese Salad!

Notes

For a heartier salad, add grilled chicken, sliced turkey, or crispy chickpeas. You can prepare the candied pecans and vinaigrette ahead of time and store them separately. Store candied pecans in an airtight container at room temperature for up to 3 days. The vinaigrette can be refrigerated for up to a week; whisk well before using.