Green Salad with Cranberry-Champagne Vinaigrette

The savory nuts that top these greens can be made up to a week in advance and kept in an airtight container.


10 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 15 Minutes


2 cups pecan halves
3 tablespoons butter, melted
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 cup whole-berry cranberry sauce
1/2 cup cranberry juice
2 tablespoons champagne vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
3 (5-ounce) packages mixed salad greens (we tested with Dole Spring Mix)
1/3 cup chopped fresh flat-leaf parsley
1 small red onion, thinly sliced
2 navel oranges, peeled and sectioned, or 1 cup drained mandarin oranges


Combine first 6 ingredients in a small bowl; toss well. Arrange pecans in a single layer on a foil-lined baking sheet. Bake at 350° for 15 minutes or until toasted; set aside.

Combine cranberry sauce and next 4 ingredients in a jar with a tight-fitting lid; shake well until cranberry sauce dissolves. Add oil; shake well.

Combine greens, parsley, onion, and oranges; toss well. Sprinkle with reserved pecans, and serve with desired amount of vinaigrette.

Christmas with Southern Living 2006,

Oxmoor House

June 2006
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