Great Day Cafe is one of our favorite little cafe’s in the heart of downtown Overland Park.  It’s a quirky little cafe with a cool menu of sandwiches and panini’s with vegetarian and gluten free choices, a new soup for each day of the week, quiches, and my favorite, this Cranberry and Nut salad which comes with your choice of pecans or walnuts. You can’t beat the charming staff or the black board specials where you might find something new to tempt your palate!  A very tiny space with an outdoor patio featuring artwork and a small band in house for a unique experience.  Located next door to the Farmer’s Market, Penzey’s and The Tasteful Olive, it’s safe to say I’ve been there a few times.  After my last visit I came home and made a Cranberry and Pecan salad at home with a homemade Raspberry Vinaigrette. I don’t have a house band to entertain you but the salad is great!


The vinaigrette is easy to make in the food processor.  You’ll need a cup of fresh raspberries, choice of white balsamic vinegar, white wine vinegar or a flavored balsamic vinegar, olive oil, dijon mustard, honey, salt and pepper.  I used a combination of raspberry and grapefruit flavored balsamic which was a fantastic combination.


Toss the raspberries into the food processor and add the vinegar . . .


honey . . .


dijon mustard and olive oil . . .


and finally some salt and pepper.   Blend until it’s nice and smooth, then strain the seeds and place into a glass jar.


The dressing is such a gorgeous color and pairs very well with this salad of greens, dried cranberries, thinly sliced red onion, heirloom cherry tomatoes, pecans and fresh goat cheese.


Layer your salad starting with the greens.  I used a combination of red leaf and spinach, then topped with the sliced red onion, heirloom cherry tomatoes, a sprinkling of cranberries and crumbled goat cheese.  A small amount of dressing on the side allows each person to spoon the perfect amount of dressing for their salad.


Great Day Cafe’s Cranberry and Pecan Salad with Raspberry Vinaigrette

Salad Greens, (Red Leaf, Spinach and Spring Mix are good for this salad)
Dried Cranberries
Thinly Sliced Red Onion
Pecans or Walnuts
Sliced Cherry Tomatoes
Crumbled Goat Cheese

Raspberry Vinaigrette 

1 cup Fresh Raspberries
2 tablespoons White Balsamic Vinegar, White Wine Vinegar or a Flavored Balsamic Vinegar (I used a combination of 1 tablespoon Raspberry Balsamic and 1 tablespoon Grapefruit Balsamic)
1 tablespoon Honey
2 teaspoons Dijon Mustard
1/2 cup Olive Oil
Pinch of Salt
Pinch of Black Pepper

Combine vinaigrette ingredients in a food processor and process until it becomes smooth. Strain the seeds from the dressing into a glass jar or cup.  Makes approx 1 cup of dressing.

Layer salad greens on a plate and top with dried cranberries, pecans, thinly sliced red onion, heirloom cherry tomatoes and crumbled goat cheese.  Drizzle raspberry vinaigrette over salad. Enjoy!