Zesty Green Salad Packs a Healthy Punch

Mixed Green Salad with Oranges, Dried Cranberries and Pecans is one of my favorite salads from Epicurious.com

I was tempted to skip soaking the cranberries in orange juice, but it’s worth that extra step. It take the salad from good to extraordinary. I seriously altered the salad dressing, but I always do—I like my salads to have punch.

Cranberries are high on lists of healthy foods because of their antioxidant content. This combination of cranberries, oranges, greens and nuts provides a significant healthy boost. I’ve also used spinach, and finely sliced kale instead of mixed baby greens. And any nut or seed (sunflower, pumpkin) can replace the pecans.

Mixed Green Salad with Pecans and Cranberries
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Mixed Green Salad with Pecans and Cranberries
Print Recipe
Adjust servings:
  1. Bring 1/2 cup orange juice to simmer in heavy small saucepan. Remove from heat. Mix in dried cranberries. Let stand until softened, about 30 minutes. Drain well; reserve juice.
  2. In a small bowl, whisk oil, vinegar, orange peel and the juice the cranberries soaked in. Mix in cranberries. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead.)
  3. Place greens in large bowl. Toss with 2/3 of dressing. Add orange segments to bowl, reserving a handful of pieces. Add pecans, reserving about 2 tablespoons. Toss with remaining dressing. Top salad reserved orange segments and pecans.
Recipe Notes

Optional: After tossing salad in the bowl, spread it on a platter, arrange reserved orange slices decoratively on top and sprinkle with pecans. The platter makes a prettier presentation.

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