Cranberry, Pecan, and Pear Salad

Transform this salad into an entrée by adding grilled salmon or chicken.

Yield: 6 servings
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 14.4g
  • Saturated fat: 1.7g
  • Protein: 2.8g
  • Carbohydrate: 29.3g
  • Cholesterol: 0mg
  • Iron: 1.9mg
  • Sodium: 162mg
  • Calories from fat: 54%
  • Fiber: 5.7g
  • Calcium: 75mg


  • 1/3 cup sweetened dried cranberries
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fat-free, less-sodium chicken broth
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 2 cups mixed salad greens
  • 1/2 cup sweetened dried cranberries
  • 2 Bartlett pears, cored and sliced
  • 1/3 cup chopped pecans, toasted


  1. Place 1/3 cup cranberries in a small bowl; cover with warm water. Let stand 10 minutes or until cranberries plump; drain well.
  2. Place plump cranberries and next 6 ingredients in a food processor; process until smooth. With processor on, slowly add oil through food chute; process until blended.
  3. Divide salad greens evenly among 6 plates. Sprinkle 1/2 cup dried cranberries evenly over salads; top evenly with pear slices and pecans. Drizzle 1 1/2 tablespoons dressing over each salad. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cranberry, Pecan, and Pear Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy