Cranberry Pecan Salad

Ingredients

• 1 cup pecan halves
• 2 tablespoons raspberry vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• Freshly ground black pepper to taste (optional)
• 6 tablespoons olive oil
• 6 cups mixed salad greens, rinsed and dried
• 3/4 cup dried cranberries
• 1/2 medium red onion, thinly sliced
• Crumbled feta cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.

In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.

In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.