Cranberry, Pecan and Blue Cheese Salad

by jerseygirl on December 22, 2017 · 0 comments

It’s three days before Christmas and I’m still contemplating over my menus. My extended family is coming to our house for lunch on Christmas Eve day so I thought I’d do a lighter menu than an elaborate five course dinner.

I know we will be having a spiral ham with fresh rolls. I also must have an antipasto cheese and veggie tray. My daughter is a vegetarian so I will also make some type of veggie pasta. We will be having fabulous cookies and salted caramels for dessert too. My sister makes every kind of cookie you can imagine and a few will be sitting on a plate in front of me. So much for the light lunch I thought I would make.

So to balance out all the carbs, meat and sugar everyone will be consuming, I thought I’d put together this lighter holiday salad. It really doesn’t have to be served on a holiday but since it contains cranberries and pecans, it spells Christmas to me.

The dressing on this salad is the bomb. I made a vinaigrette using cranberry mustard and maple syrup. If you can’t find cranberry mustard, Dijon mustard works just fine.

Ok, time to get back to planning the rest of the holiday menus and wrapping gifts. Come back here on Sunday morning because it’s Sunday Supper’s New Year’s Menu Ideas and I will be making Three Cheese Pepperoni Bread.   

Cranberry, Pecan and Blue Cheese Salad
Recipe type: salad
Cuisine: healthy
Prep time: 
Total time: 
Serves: 6 servings
This salad is perfect for the holidays and you will just love the cranberry mustard and maple vinaigrette.
  • 3 Tablespoons olive oil
  • 2 Tablespoons white balsamic vinegar
  • 1½ Tablespoons cranberry mustard
  • 2 Tablespoons maple syrup
  • 1 Tablespoon water
  • 6 to 8 cups baby greens
  • ½ cup dried cranberries
  • ½ cup crumbled blue cheese
  • ½ cup toasted pecans, chopped
  • salt and pepper, to taste
  1. In a small bowl, whisk together the oil, vinegar, mustard, maple syrup and water. Set aside.
  2. Arrange the baby greens in a salad bowl. Top with the cranberries and blue cheese.
  3. Drizzle the salad dressing over the salad and toss. Sprinkle with pecans.
  4. Season with salt and pepper to taste.



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