Field Salad with Citrus Vinaigrette and Sugared Pecans

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A simple salad with a fantastic dressing: Field Salad with Citrus Vinaigrette and Sugared Pecans

Field Salad with Citrus Vinaigrette

Field Salad with Citrus Vinaigrette and Sugared Pecans

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 7 minutes



  • 1/4 cup chopped pecans
  • 2 teaspoons granulated white sugar
  • 1/8 teaspoon ground red pepper


  • 1/2 cup freshly squeezed orange juice
  • 1/3 cup fresh grapefruit juice
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons minced peeled fresh ginger


  • 10 cups mixed salad greens
  • 2 medium naval oranges, peeled and sectioned
  • 1/4 cup sweetened, dried cranberries (craisins)
  1. Prepare pecans: Heat nonstick skillet coated with cooking spray over medium-low heat. Add pecans and cook for 6 minutes, stirring until lightly toasted. Sprinkle with sugar and red pepper and cook an additional minute. Remove from heat and cool on wax paper.
  2. Prepare vinaigrette: Combine all ingredients in a blender and process until smooth. Pour into bowl; cover and chill. (Makes 1 1/3 cups and will keep in an airtight container in the refrigerator for one week).
  3. Prepare salad: Combine greens, 3/4 cup of citrus vinaigrette, and orange sections in a large bowl. Toss well.
  4. To serve, place 1 cup of greens mixture on each of 8 plates. Top with 1 1/2 teaspoons pecans and 1 1/2 teaspoons cranberries. Serve immediately.
  • If you are preparing this recipe as gluten-free, just be sure to use brands of Dijon and soy sauce that are GF.
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