Sprinkle 3 oz crumbled feta cheese evenly over the greens. Scatter 1/4 cup dried cranberries across the salad. Add 3/4 cup candied pecans and 1 cup croutons, distributing them so each portion will have a mix of textures. If using, sprinkle 2 tsp chopped fresh parsley for color.

Toss and serve

When ready to serve, drizzle the desired amount of balsamic vinaigrette over the salad (start with about 3–4 tbsp for the full salad), then gently toss with salad tongs until evenly coated. Serve immediately so the croutons remain crisp.

Balsamic Vinaigrette

In a small bowl or jar, combine 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.

Slowly whisk in 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, secure the lid and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: add more salt, pepper, or honey to balance acidity. For a thinner dressing, whisk in up to 1 tbsp water.

Keep refrigerated in a sealed container for up to 5 days. Bring to room temperature and re-whisk or shake before using.