I make this easy salad with cranberries and pecans anytime I need a salad that’s fresh, festive, and fast. It’s got the crunch, the color, and that hit of creamy-tangy-sweet that makes everyone go back for seconds. Whether you’re making lunch for one or heading to a potluck, this salad earns its keep—zero stress, all flavor.
The 10 minute cranberry pecan salad I bring to every Friendsgiving!
This salad first showed up at a Friendsgiving I hosted years ago—a chaotic, joyful mix of borrowed chairs, mismatched plates, and too much wine. I needed something bright and fresh to balance all the beige food (you know — the stuffing, mashed potatoes, gravy). I threw together greens, goat cheese, dried cranberries, and toasted pecans with a quick lemon-Dijon dressing, and it disappeared before the turkey did.
Since then, I’ve made this cranberry pecan salad every holiday season—and plenty of random Tuesdays. It’s proof that simple ingredients can feel special when you treat them right. The tangy cheese, the toasty crunch, the chewy-sweet cranberries—they all hit different textures and keep the bite interesting. Plus, it holds up beautifully for potlucks because it doesn’t wilt the minute you dress it.
By the way, you’ll also probably love my Fall carrot salad or kale salad with cranberries —both balance cozy and fresh in that same weeknight-meets-holiday way.
Key ingredients and why they matter
To make this delicious cranberry salad, you’ll need mixed salad greens, goat cheese, dried cranberries, and pecans. For the salad dressing, you’ll need extra virgin olive oil, golden syrup, Dijon mustard, lemon juice, salt, and black pepper.
Full ingredient list and detailed instructions in the recipe card.
- Mixed greens: Choose a blend with personality—peppery arugula or baby kale adds bite. The contrast makes everything pop.
- Goat cheese: Creamy and tangy, it’s the flavor glue here. Crumble it while it’s still cool for neat chunks, or let it soften for a luxurious smear through the greens. You can substitute goat cheese with cotija cheese or feta cheese.
- Dried cranberries: Sweet-tart and chewy, they give every bite a little sparkle. Look for ones with no added sugar if you like things less sweet. Have leftovers? Make a killer sauce with dried cranberries!
- Pecans: Toast them—always. It deepens the flavor and adds real crunch. A quick dry pan or oven toast makes a world of difference.
- Lemon-Dijon dressing: Bright, zippy, and balanced with a touch of golden syrup (or honey). It wakes everything up and ties the textures together. Lemons vary—taste the dressing and adjust with honey if too sharp.
TIPS & TRICKS
Shruthi’s top tips
Allow the goat cheese to come to room temperature. This enhances its creaminess and makes it easier to crumble evenly.
- Toast the pecans, don’t skip it: It’s the line between “fine” and “fantastic.” Try half toasted, half candied pecans for subtle sweetness.
- Season the greens before dressing, and dress lightly. The greens should shimmer, not drown—start small, then taste. Extra dressing doubles as a marinade for tofu or roasted veggies.
- Toss in quinoa or farro to make it a main meal. Add chickpeas for more protein.
How to make cranberry salad with pecans
- Add salad greens, pecans, and dried cranberries to a salad bowl.
- In a small bowl, combine the dressing ingredients: olive oil, golden syrup, Dijon mustard, lemon juice, salt, and pepper. Whisk until well combined.
- Drizzle your desired amount of dressing, crumble the goat cheese on top, and serve.
How to serve cranberry salad with pecans
The best way to have this easy cranberry salad recipe is to serve it fresh. Assemble the ingredients just before serving to maintain the fresh and crisp texture of the greens and prevent them from becoming soggy.
Pair it with something warm and savory like my pesto flatbread, a cozy side of roasted kabocha squash, or creamy garlic mashed potatoes for a balanced, festive meal.
Storage and reheating suggestions
Store the salad ingredients in separate airtight containers in the refrigerator to keep them fresh for longer, about 3-4 days. Place paper towels at the bottom of the mixed green container to help absorb extra moisture. Store the dressing separately, preferably in a sealed mason jar, and refrigerate it.
More delicious salad recipes
If you enjoyed this cranberry pecan salad, you might also like these fresh and flavorful recipes:
Kale Salad With Cranberries (5-minute Meal Prep)
Roasted Pear Salad
Easy Beet and Goat Cheese Salad
Cranberry Salad with Pecans
Ingredients
Salad:
- 4 cups mixed salad greens
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
- 2 oz goat cheese, crumbled
Dressing:
- ⅓ cup olive oil, extra virgin
- 1½ tablespoons maple syrup, substitute golden syrup
- ½ tablespoon Dijon mustard
- ¼ cup lemon juice
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
Instructions
- Add salad greens, pecans and dried cranberries in a salad bowl.
- In a small bowl, add the dressing ingredients, olive oil, maple syrup, Dijon mustard, lemon juice, salt and pepper and whisk until well combined.
- Drizzle your desired amount of dressing, crumble the goat cheese on top and serve.
Notes
- Prepare all the salad ingredients before making the dressing.
- Allow the goat cheese to come to room temperature. This enhances its creaminess and makes it easier to crumble evenly.
- Consider toasting the pecans in a dry pan for a few minutes! This adds a nice nutty flavor and crunch to the salad.
- You can add chickpeas, tofu, or quinoa to make this a complete meal with protein.
- Nutritional information assumes use of all dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious and super easy. Made this for Christmas dinner but I could easily enjoy this salad often.