Hearty and hot foods, from roasts and stews to soup, are definitely the order of the day during the winter. They warm us up and give us enough energy to fight the cold when we have to go outdoors. Of course, here in Southern California the cold that I’m fighting is nowhere near the cold elsewhere in the country, so I like to mix in some lighter fare with my hearty dishes.
This salad is a super easy and satisfying mix. I started with a baby green salad mix and added dried cranberries, feta cheese and avocados, as well as a handful of candied pecans for some crunch. It’s sweet, but gets a little bit of bite from the dressing and some saltiness from the crumbled feta cheese. And the salad is very colorful – a good choice for a Christmas side salad with red, white and green – so it looks gorgeous when served.
Feel free to increase the amounts of the add-ins to suit your preferences, and use as much salad mix (lettuce, raddiccio, baby spinach, etc) as you like to suit the number of people you want to serve. The amounts given below are for about 1 average-size bag of baby greens, which should serve 4-6.
Cranberry, Feta and Avocado Salad
baby spring greens mix
1 medium avocado, diced
1/4 cup dried cranberries
1/3 cup crumbled feta cheese
1/4 cup candied pecans
salt and pepper
In a large salad bowl, combine greens, diced avocado, dried cranberries and crumbled feta cheese. Toss with a few tablespoons of balsamic dressing, as well as a sprinkle of salt and pepper, to taste. Refrigerate or serve immediately, adding in pecans just before serving to preserve their crunch.