Step 1

Preheat oven to 350°F.

Step 2

Put the pecans in a bowl, sprinkle the melted butter over them, and toss until they are all well coated.

Step 3

Sprinkle the pecans with sugar and gently toss again until they are lightly coated. Line a baking sheet with parchment paper and spread the coated pecans out in a single layer. Bake in the oven for 15 minutes. Remove from the oven and let the pecans sit until cool enough to touch.

Step 4

Make the dressing:

Step 5

Place the olive oil and balsamic vinegar in a small jar. Cover and shake until the dressing is well mixed. Season to taste with salt and pepper.

Step 6

Make the salad:

Step 7

Place the salad greens in a large bowl.

Step 8

Add chopped fresh basil, cilantro and sliced onion.

Step 9

Cook 3/4 cups of Pearl couscous according to the box. It is usually 2/3 cup couscous boiled in 3 cups of salted water, for 15-17 minutes or until the couscous is soft.

Step 10

Drain the couscous and let it cool for few minutes.

Step 11

Add it to the salad.

Step 12

Add the dried cranberries, and pecans.

Step 13

Pour 1/4 cup vinaigrette over the salad and mix gently to coat the ingredients.

Step 14

Finish the salad with crumbled Feta cheese or crumbled goat soft cheese.

Step 15

Serve with grilled salmon.

Step 16

Refrigerate the rest of the vinaigrette for later use.