MAKE THE SALAD
In a large bowl, combine the greens, pecans, cherries, tomatoes, avocados, red onion and feta cheese. Toss to combine.
MAKE THE DRESSING
In a small bowl, whisk together the raspberry jam, red wine vinegar, olive oil, salt and pepper. Cover and refrigerate both bowls until ready to serve.
- This salad makes a very large batch, so it is a great option for medium to large gatherings. You may want to cut ingredient amounts in half for a smaller family meal or for a few days’ worth of lunches.
- If you plan to enjoy the salad over the course of a few days, keep the dressing and salad in separate bowls in the fridge and add as needed, just before serving/gobbling.
- You might be tempted to skip out on the Candied Pecans, but don’t! Please! They are super easy to make and they transform this salad into something something magical.
- Replace the dried cherries with dried cranberries, if you’d like! I’ve used both and both are great.
Calories: 296kcal | Carbohydrates: 20g | Protein: 4g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 194mg | Potassium: 296mg | Fiber: 4g | Sugar: 12g | Vitamin A: 953IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 1mg
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