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Minty Green Salad with Cranberry Vinaigrette Recipe

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4 from 62 reviews

A refreshing Minty Green Salad featuring mixed greens, fresh herbs, and crunchy cucumber, topped with roasted candied pecans and dressed in a vibrant cranberry vinaigrette made from a homemade cranberry compote. This salad combines bright, tart, and sweet flavors with a hint of spice for a delightful and healthy meal or side dish.

Ingredients

Cranberry Compote

  • 8 ounces fresh cranberries (or frozen)
  • 3 Tbsp maple syrup (plus more to taste)
  • 1/2 tsp lemon or orange zest
  • 1 pinch sea salt
  • 3-4 Tbsp lemon or orange juice (lemon for more tart, orange for more sweet)

Roasted Candied Pecans

  • 1 cup raw pecans
  • 2 tsp avocado or coconut oil
  • 2 Tbsp maple syrup
  • 2 tsp coconut sugar
  • 1/8 tsp salt
  • 1/8 tsp ground cinnamon
  • 1/8 tsp cayenne pepper

Cranberry Vinaigrette Dressing

  • 4 Tbsp cranberry compote
  • 2 Tbsp maple syrup
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 2 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 2 Tbsp avocado oil (or substitute water to avoid oil)
  • 2 Tbsp water (plus more to thin if needed)

Salad

  • 7 generous cups mixed greens (romaine and kale recommended)
  • 1 cup chopped fresh herbs (mint and parsley recommended)
  • 1 cup sliced cucumber (skin on, organic preferred)
  • Crispy baked chickpeas (optional)
  • Macadamia nut cheese (optional)

Instructions

  1. Prepare optional toppings: If you plan to serve the salad with crispy baked chickpeas or macadamia nut cheese, prepare these now according to your recipes as they add texture and flavor but are optional.
  2. Make cranberry compote: Combine cranberries, maple syrup, lemon or orange zest, sea salt, and lemon or orange juice in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cover.
  3. Simmer compote: Cook for about 10 minutes, stirring occasionally, until the cranberries break down and the mixture thickens to resemble a compote. Remove from heat and transfer to a shallow bowl to cool in the refrigerator.
  4. Roast pecans: Heat a medium cast-iron or metal skillet over medium heat. Add pecans and toast for about 5 minutes, stirring frequently, until they deepen in color and become fragrant. Be careful not to burn them.
  5. Candy the pecans: Add coconut oil, maple syrup, coconut sugar, salt, cinnamon, and cayenne pepper to the skillet with pecans. Stir to combine and cook for another 1-2 minutes until the pecans are coated and caramelized. Turn off heat and stir occasionally as they cool.
  6. Prepare dressing: Place cranberry compote into a small mixing bowl or blender (like a Magic Bullet) for a smoother dressing. Add maple syrup, salt, black pepper, red wine vinegar, lemon juice, and avocado oil. Whisk or blend on high until well combined.
  7. Adjust dressing consistency: Add water gradually to achieve a thick but pourable consistency (approximately 2 Tbsp, adjust as needed). Taste and balance flavors by adding more lemon or vinegar for acidity, salt or pepper for seasoning, or maple syrup for sweetness.
  8. Assemble salad: On a serving platter or large bowl, layer mixed greens, fresh herbs, sliced cucumber, and roasted candied pecans. Top with optional crispy chickpeas and macadamia nut cheese if using.
  9. Serve and store: Serve the salad fresh with the cranberry vinaigrette on the side or drizzled over. Store any leftover salad undressed in the refrigerator for up to 3 days. The dressing can be refrigerated up to 5 days, and leftover cranberry compote can be stored up to 1 week for use in additional dressings or desserts.

Notes

  • Use either lemon or orange juice and zest depending on your preferred flavor balance; lemon adds tanginess while orange adds sweetness.
  • The candied pecans can be made ahead and stored in an airtight container for added convenience.
  • You can substitute avocado oil with coconut oil or omit oil completely by using water in the dressing.
  • This salad is best enjoyed fresh but leftovers will keep well when stored properly.
  • Additions like crispy baked chickpeas and macadamia nut cheese provide extra texture and protein but can be omitted for a simpler salad.
  • The cranberry compote can also be repurposed in desserts such as pies, crisps, or cocktails.

Find it online: https://justsosavory.com/minty-green-salad-with-cranberry-vinaigrette-recipe/