Minty Green Salad with Cranberry Vinaigrette

Step 1

If serving with chickpeas and/or macadamia nut cheese (links above), prepare now (optional).

Step 2

Prepare cranberry compote by adding cranberries, maple syrup, lemon or orange zest, sea salt, and lemon or orange juice to a small saucepan and bringing to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cover.

Step 3

Cook for 10 minutes or until the cranberries resemble compote. Remove from heat and transfer to a shallow bowl. Set in the refrigerator to cool.

Step 4

In the meantime, roast pecans. Heat a medium cast-iron or metal skillet over medium heat and add pecans. Toast for 5 minutes, stirring frequently, or until deeper in color and fragrant (be careful not to burn).

Step 5

Add coconut oil, maple syrup, coconut sugar, and spices of choice and stir to combine. Cook for another 1-2 minutes. Then turn off heat and let cool in the pan, stirring occasionally until serving.

Step 6

Make dressing by adding cranberry compote to a small mixing bowl OR a small blender, such as the Magic Bullet (this will yield a creamier dressing).

Step 7

Add maple syrup, salt, pepper, red wine vinegar, lemon juice, and oil and whisk or blend on high to combine. Add enough water to make a thick but pourable dressing (~2 Tbsp or 30 ml // as recipe is written // adjust if altering batch size). Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, salt or pepper for overall flavor, or maple syrup for sweetness.

Step 8

Assemble salad by laying down mixed greens, herbs, cucumber, and roasted candied pecans in a serving platter or bowl. Add additional toppings, such as nut cheese and chickpeas (optional). Serve with dressing.

Step 9

Best when fresh. Store leftovers undressed in the refrigerator up to 3 days. Dressing will keep in the refrigerator up to 5 days. Store any leftover cranberry compote up to 1 week. Use to make additional dressing or add to other desserts (such as pies, crisps, or cocktails).