Description
A fresh, crunchy salad combining sweet apples, tart cranberries, and nutty pecans in a light vinaigrette — perfect for lunch, dinner side, or a holiday table.
Ingredients
For the Salad
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3 medium apples (such as Honeycrisp or Fuji), cored and thinly sliced
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1 cup dried cranberries
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1 cup pecan halves or chopped pecans
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4 cups mixed greens (spinach, arugula, or salad blend)
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¼ cup red onion, thinly sliced (optional)
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½ cup crumbled goat cheese or feta (optional)
For the Dressing
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¼ cup olive oil
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3 tbsp apple cider vinegar
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2 tbsp honey or maple syrup
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1 tsp Dijon mustard
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Salt & pepper, to taste
Instructions
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Prepare the Salad Ingredients
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Wash and dry the salad greens.
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Core and thinly slice the apples.
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If pecans aren’t toasted, lightly toast them in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant.
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Make the Dressing
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In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
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Assemble the Salad
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In a large bowl, combine the mixed greens, sliced apples, dried cranberries, pecans, and red onion (if using).
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Drizzle the dressing over the salad and toss gently to coat.
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Finish
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Sprinkle crumbled goat cheese or feta on top (if using).
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Serve immediately.
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Notes
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Slice the apples thin so they mix well with greens and other ingredients.
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Toasting pecans enhances their flavor and crunch.
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Whisk the dressing well so it emulsifies and clings to the salad.
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This salad is best served fresh — apples can brown if dressed too early.