Notes: If toasting nuts (step 1) up to 1 day ahead, cool, wrap airtight, and store at room temperature; mix dried cranberries into salad with nuts in step 3.
In an 8- to 10-inch frying pan over medium heat, stir or shake pine nuts until pale gold, 3 to 5 minutes. Remove from heat and stir in dried cranberries.
In a large bowl, mix vinegar, oil, vanilla, and nutmeg.
Add salad mix and pine nut-cranberry mixture to bowl. Lift with two spoons to mix with dressing. Add salt and pepper to taste.
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