Name: Cranberry Pecan Salad
Prep time: 10 min
Ingredients: 4 oz mixed lettuce leaves (washed and dried); 1/3 cup dried cranberries; 1/2 cup pecans (toasted, chopped); 8 oz baby tomatoes (halved); 1 avocado (diced); 2 oz soft goat cheese; 1 tbsp lemon juice; 2 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; 1/2 tsp honey; a pinch of salt; a pinch of ground black pepper

Pin Recipe Recipe

This salad with mixed salad leaves, dried cranberries, chopped toasted pecans, halved baby tomatoes, diced avocado, soft goat cheese, and lemon vinaigrette is great for a quick and light lunch option.

It all comes together in less than 10 minutes. I like to serve it with baguette or toasted sourdough on the side.

close up of Cranberry Pecan Salad with Avocado, Tomatoes, and Lemon Vinaigrette served on a white bowl against a dark wooden background

Ingredients You’ll Need

To get started with this salad, you’ll need the following ingredients:

overhead view of ingredients needed for Cranberry Pecan Salad with Avocado, Tomatoes, and Lemon Vinaigrette, with labeled ingredients on a cutting board

Salad Ingredients

Mixed Salad Leaves – 4 oz mixed salad leaves (110 grams), washed and dried
Dried Cranberries – 1/3 cup dried cranberries
Pecans – 1/2 cup pecans, toasted, chopped
Tomatoes – 8 oz baby tomatoes (225 grams), halved
Avocado – 1 avocado, diced. Cut in half, remove the pit, score it in a grid pattern, and then use the spoon to scoop up the diced avocado.
Soft Mild Goat Cheese – 2 oz soft goat cheese (56 grams). Make sure to use soft & mild goat cheese (not firm or aged). You want a milder flavor profile that will not overpower the other ingredients. If you want a substitute for it, try a creamy feta (like the Danish feta), or to keep the creamy profile, use fresh mozzarella or burrata.

Salad Dressing Ingredients

Lemon – 1 tbsp lemon juice
Olive Oil – 2 tbsp extra-virgin olive oil
Mustard – 1 tsp Dijon mustard
Honey – 1/2 tsp honey
Salt – a pinch of salt
Pepper – a pinch of ground black pepper

Instructions (With Photos)

Step 1. Make the salad dressing by whisking all the vinaigrette ingredients (lemon, olive oil, mustard, honey, salt, and ground pepper) together or shaking them in a small jar with a lid on.

overhead view of salad dressing next to tomatoes, greens, halved avocado and all other ingredients needed to make the salad

Step 2. Toss the salad leaves with the salad dressing, halved baby tomatoes, diced avocado, dried cranberries, and chopped toasted pecans. Plate it either on a large serving platter or individual plates and then top it with crumbled soft goat cheese.

salad leaves tossed with the dressing, tomatoes, and other ingredients in a mixing bowl, next to the feta which is yet to be crumbled

This salad is bright and packed with color. It is wonderfully refreshing, with tang from the soft goat cheese and lemon vinaigrette, sweetness from the cranberries and tomatoes, and creaminess from the avocado. The pecans add a welcome amount of crunch to complement the soft, creamy, and crumbly textures.

Give it a try if you’re looking for a quick lunch option that’s packed with flavor.

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