Green Salad with Cranberry-Champagne Vinaigrette

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.