There’s something magical about autumn flavors, isn’t there? The crisp air, the golden leaves, and the way seasonal ingredients just seem to sing together. That’s exactly what inspired my Autumn Salad with Pecans, Cranberries, and Goat Cheese. It’s become my go-to dish when I want something fresh yet comforting – a perfect balance of sweet, tangy, and crunchy. Every bite reminds me of cozy sweater weather and holiday gatherings. Simple to make but packed with flavor, this salad celebrates everything I love about fall eating.
Why You’ll Love This Autumn Salad with Pecans Cranberries and Goat Cheese
This salad hits all the right notes – trust me, once you try it, you’ll understand why it’s become my fall obsession. Here’s what makes it so special:
- Quick as a leaf falling: You’re looking at just 15 minutes from fridge to table – perfect when you need something impressive fast
- Flavor fireworks: That sweet-tart combo of cranberries and honey plays beautifully against the creamy goat cheese and toasty pecans
- Seasonal superstar: Every ingredient screams autumn – it’s like eating the best parts of the season
- Nutrient-packed: Between the greens, nuts, and cheese, you’re getting fiber, protein, and healthy fats in every bite
The best part? It tastes fancy but couldn’t be simpler to throw together!
Ingredients for Autumn Salad with Pecans Cranberries and Goat Cheese
Here’s what you’ll need to make my favorite fall salad – simple ingredients that come together in the most delicious way. I always say, the better your ingredients, the more amazing your salad will taste!
- 6 cups mixed greens (washed and dried really well – nobody likes soggy salad!)
- 1/2 cup pecans, toasted (trust me, toasting makes ALL the difference)
- 1/4 cup dried cranberries (those sweet little ruby jewels)
- 1/4 cup crumbled goat cheese (the creamy, tangy star of the show)
- 2 tbsp olive oil (good quality makes your dressing sing)
- 1 tbsp balsamic vinegar (that rich, dark tang we all love)
- 1 tsp honey (just a kiss of sweetness to balance it all out)
- Salt and pepper to taste (don’t skip seasoning your salad!)
How to Make Autumn Salad with Pecans Cranberries and Goat Cheese
Making this autumn salad is as easy as pie – actually, easier! Just follow these simple steps, and you’ll have a showstopper salad in no time. I’ve made this dozens of times, and here’s exactly how I do it to get perfect results every single time.
Step 1: Prepare the Greens
First things first – let’s talk greens! Wash your mixed greens thoroughly (I like using a salad spinner for this). Here’s my golden rule: dry them REALLY well. There’s nothing sadder than a soggy salad. I’ll often pat them down with paper towels too, just to be extra sure. Wet greens mean dressing won’t stick properly, and nobody wants that!
Step 2: Toast the Pecans
Now for the magic trick – toasting those pecans! Use a dry skillet over medium heat (no oil needed). Toss them frequently for about 3-4 minutes until they’re fragrant and slightly darkened. Watch them like a hawk – they go from perfectly toasty to burnt in seconds! That rich, nutty smell is your cue they’re done. Remove them immediately to stop cooking.
Step 3: Make the Dressing
This simple dressing is where the flavor happens. In a small bowl, whisk together olive oil and balsamic vinegar until they’re best friends (that’s called emulsifying, but we don’t need fancy words). Add honey, salt, and pepper, then whisk again until smooth. Taste it! Need more tang? Add vinegar. Too sharp? More honey. Make it yours!
Step 4: Assemble the Salad
Here’s where it all comes together beautifully! In a large bowl, toss the greens with just enough dressing to coat lightly (you can always add more). Then sprinkle over the pecans, cranberries, and goat cheese like you’re decorating the most delicious present. The key is adding toppings after tossing – this way every bite gets a bit of everything. And voila! Autumn in a bowl!
Tips for Perfect Autumn Salad with Pecans Cranberries and Goat Cheese
After making this salad more times than I can count, I’ve picked up some tricks that take it from good to “wow!” Here are my can’t-miss tips:
- Dressing on the side: Store leftover dressing separately – it keeps greens crisp for days (just shake well before using)
- Cheese swap: Not a goat cheese fan? Feta works beautifully and gives that same salty tang
- Extra crunch: Toss in roasted pumpkin seeds for another layer of texture and nutty flavor
- Make ahead magic: Prep all components separately, then assemble right before serving for freshest results
- Sweet variation: Try adding thin apple slices when they’re in season – the crisp sweetness is divine. For more apple-cranberry inspiration, check out this Apple Cranberry Compote.
Little tweaks make this salad your own while keeping that perfect autumn balance!
Variations for Autumn Salad with Pecans Cranberries and Goat Cheese
One of my favorite things about this salad is how easily you can mix it up while keeping that perfect autumn vibe. Here are some delicious twists I’ve tried (and loved!):
- Fruit swap: Thin apple slices add wonderful crisp sweetness – Honeycrisp or Fuji work best
- Nut alternatives: Walnuts bring earthiness, while candied pecans add extra sweetness
- Greens change-up: Baby spinach or kale (massaged first!) make hearty alternatives. For kale inspiration, see this Sauteed Kale with Garlic.
- Cheese options: Blue cheese crumbles or shaved Parmesan bring different bold flavors
- Protein boost: Grilled chicken or roasted chickpeas turn it into a full meal
The possibilities are endless – just keep that sweet-salty-crunchy balance we all adore!
Serving Suggestions for Autumn Salad with Pecans Cranberries and Goat Cheese
This salad plays so well with others! My absolute favorite way to serve it is alongside a simple roasted chicken – the juices make the most amazing accidental dressing. For cozy nights, pair it with warm crusty bread and a bowl of butternut squash soup. It’s also stunning on holiday tables between all those heavy dishes – the fresh, bright flavors cut through beautifully. Basically, it makes everything better!
Storage and Reheating Instructions
Here’s my golden rule for leftovers: keep the dressing separate! Undressed salad stays crisp in an airtight container for about a day (those greens just don’t like to wait around). The dressing keeps happily in the fridge for 3 days – just give it a good shake before using. And please – no reheating! This salad is meant to be enjoyed fresh and cool, straight from the fridge to your plate.
Nutritional Information for Autumn Salad with Pecans Cranberries and Goat Cheese
Now, let’s talk about what’s going into your body with this gorgeous salad! Keep in mind that nutrition can vary based on the exact brands you use (I always say, splurge on good olive oil – it makes a difference!). For one generous serving, you’re looking at about:
- 280 calories – perfect for a light meal or hearty side
- 22g fat (mostly the good kind from nuts and olive oil)
- 6g protein – thanks to those pecans and goat cheese
- 4g fiber to keep you feeling satisfied
It’s packed with nutrients while still feeling indulgent – my favorite kind of balance!
Frequently Asked Questions
I’ve gotten so many questions about this salad over the years – here are the ones that pop up most often with my tried-and-true answers!
Can I use fresh cranberries instead of dried?
Absolutely! Just chop them roughly and expect a tarter punch (I sometimes balance it with extra honey in the dressing). Dried give that perfect chewy-sweet contrast though.
How do I toast pecans without burning them?
Medium heat is key – and don’t walk away! Stir constantly for 3-4 minutes until you smell that nutty aroma. They’ll keep cooking off heat, so pull them early.
Can I make this ahead for a party?
Yes! Prep all components separately and assemble right before serving. Greens stay crisp, pecans stay crunchy – it’s my go-to entertaining trick.
What if I don’t like goat cheese?
No problem! Feta’s my top swap, but blue cheese or shaved Parmesan work too. The tangy element is what really matters here.
I’d love to see your version of this autumn salad! Did you add any special twists? Snap a photo and tag me – there’s nothing more fun than seeing how different cooks make a recipe their own. Your comments and ratings make my day too, so don’t be shy!
PrintIrresistible Autumn Salad with Pecans Cranberries and Goat Cheese
A fresh and flavorful autumn salad featuring pecans, cranberries, and goat cheese.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossed
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 cups mixed greens
- 1/2 cup pecans, toasted
- 1/4 cup dried cranberries
- 1/4 cup crumbled goat cheese
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Wash and dry the mixed greens.
- Toast pecans in a dry pan over medium heat for 3-4 minutes.
- Whisk olive oil, balsamic vinegar, honey, salt, and pepper.
- Toss greens with dressing.
- Top with pecans, cranberries, and goat cheese.
- Serve immediately.
Notes
- For extra crunch, add roasted pumpkin seeds.
- Replace goat cheese with feta if preferred.
- Store dressing separately if making ahead.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
