Cherry Pecan Salad

Share this!

Cherry Pecan Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4


  • 2 tbsp white wine or apple cider vinegar
  • 1/3 cup cherry juice or cranberry cherry juice
  • 1 tbsp honey or sugar
  • 1 cup vegetable or canola oil
  • 2 teaspoons poppy seeds - (optional)
  • Pinch of salt and pepper
  • 5 to 8 ounces spring mix lettuce
  • 1/2 cup dried cherries
  • 1/2 cup pecan halves - toasted
  • 1/2 cup crumbled blue cheese


  • Add first 5 ingredients along with a little salt and pepper to a jar with a tight fitting lid.
  • Shake well until dressing starts to thicken a bit.
  • Place spring mix, cherries, pecans, and cheese in a large bowl.
  • Drizzle some of the dressing over the top.
  • Use tongs to toss and gently coat the greens.
  • Season salad with fresh ground black pepper if you like.
  • Extra dressing keeps in the fridge for a week.


To toast nuts, place on a cookie sheet and bake in a preheated 300 degree oven for 3 to 8 minutes. You can also put them in a non-stick skillet and toast over low heat on the stove for a few minutes. Watch carefully so they don’t burn!


Calories: 721kcal | Carbohydrates: 22g | Protein: 7g | Fat: 69g | Saturated Fat: 12g | Polyunsaturated Fat: 35g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 13mg | Sodium: 203mg | Potassium: 196mg | Fiber: 3g | Sugar: 16g | Vitamin A: 851IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

One Comment

  1. DCHomewares says:

    You can never go wrong with pecans! lol! Salad sounds and looks delish, will definitely try!