Oh, and I was also thinking about the flavors. Don’t you worry. This herbed green cranberry salad is a total flavor bomb! Let’s do this! This 30-minute recipe all starts with a sumptuous cranberry compote we’re going to turn into a creamy vinaigrette. Cranberry compote is so simple to make. Simply boil with a sweetener, some zest, and citrus juice for 10 minutes and voila! You’re ready to go. Next, simply blend or whisk with red wine vinegar, lemon juice, maple syrup, salt, and pepper and you’ve got a creamy, tangy, naturally sweet dressing on your hands. Another star ingredient? These 1-pan roasted candied pecans. I know! Simply toast raw pecans on the stovetop. Then drizzle on some maple syrup, coconut oil, coconut sugar, and some spices and you’ve got 8-minute candied pecans. It’s that easy. All that’s left to do is plate and serve. I went with mixed kale and romaine for my base. Then I dressed it with crunchy cucumbers, fresh mint and parsley, and the candied pecans. For more “oomph,” I also added some of my 5-Minute Macadamia Nut Cheese (total swoon fest) and some baked crispy chickpeas. These toppings are optional, but they add more protein and fiber to the mix, as well as flavor and texture. I hope you all LOVE this salad! It’s: FreshSatisyingFlavorfulSavory + SweetVersatile& Super delicious! This would make the perfect side or entrée for holiday festivities, dinner parties, or when you want a more exciting salad on the menu during the week. I love that it’s seasonally versatile, takes just 30 minutes to make, and is such a beautiful way to get more greens in your life. If you’re into salads, be sure to check out a few of my other favorites: Garlicky Kale Salad with Crispy Chickpeas, 20-Minute Asian Kale Salad, Blissed-Out Thai Salad with Peanut Tempeh, and Curry-Roasted Lentil & Vegetable Kale Salad. If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We love seeing what you come up with. Cheers, friends!
