Go Back

Cranberry Pecan Salad with Tahini Balsamic Vinaigrette

Prep Time30 mins
Course: Salad
Cuisine: American
Keyword: oil-free dressing, salad
Servings: 6 people
Author: Plantiful Picnic


For the dressing:

  • 1/4 cup balsamic vinegar
  • 1/4 cup tahini
  • 1/4 cup water
  • 1-2 cloves garlic
  • 1 teaspoon sugar or preferred sweetener
  • salt and pepper to taste

For the rest of the salad:

  • 1 cup pecans chopped
  • 1 teaspoon maple syrup
  • large bag of mixed greens
  • 1/2-3/4 cup dried cranberries
  • 1-2 granny smith apples
  • 2-3 small radishes


  • To make the dressing, add all of the dressing ingredients into a jar and whisk with a fork until smooth. Add salt and pepper to taste.
  • Add chopped pecans into a small bowl and drizzle with maple syrup. Stir to evenly coat the pecans. Spread out the pecans onto a prepared baking tray and bake in the oven at 350 degrees F for 8 to 9 minutes.
  • Pour the dressing over the mixed greens and toss the salad. Add on thinly sliced apples and radishes, dried cranberries, and pecans. Lightly mix salad again.