Instructions
- Preheat oven to 350°F (175°C). Spread Pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Let cool and roughly chop.
- In a small bowl, whisk together all Vinaigrette ingredients until emulsified.
- In a large bowl, combine the Greens, Dried Cranberries, and Sunflower Seeds.
- Pour the Vinaigrette over the salad and toss gently to coat.
- Sprinkle with toasted Pecans and crumbled Feta Cheese before serving.
