Fresh, crunchy, sweet-tart, and totally crave-worthy 🍎✨
Here’s a Fresh Apple Cranberry Pecan Salad that’s bright, balanced, and perfect as a side dish or light meal.
🍎 Fresh Apple Cranberry Pecan Salad
Ingredients (Serves 4–6)
Salad
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3 crisp apples (Honeycrisp, Gala, or Fuji), thinly sliced or chopped
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½ cup dried cranberries
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½ cup pecans, lightly toasted and roughly chopped
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¼ cup red onion, very thinly sliced (optional)
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½ cup crumbled feta or goat cheese (optional but lovely)
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4–6 cups mixed greens (spring mix, baby spinach, or arugula)
Dressing
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¼ cup olive oil
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2 tbsp apple cider vinegar (or lemon juice)
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1 tbsp honey or maple syrup
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1 tsp Dijon mustard
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Salt & freshly ground black pepper, to taste
Instructions
1. Make the Dressing
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In a small bowl or jar, whisk (or shake) together olive oil, vinegar, honey, Dijon, salt, and pepper until emulsified.
2. Assemble the Salad
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In a large bowl, combine greens, apples, cranberries, pecans, and red onion.
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Drizzle dressing over salad just before serving.
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Toss gently to coat.
3. Finish & Serve
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Sprinkle with feta or goat cheese if using.
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Serve immediately for maximum crunch and freshness.
✨ Tips for Best Flavor
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Toss apples with a little lemon juice if prepping ahead to prevent browning
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Toasting pecans (5–7 minutes at 175°C / 350°F) adds incredible depth
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Arugula adds a peppery bite that pairs beautifully with sweet apples
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Add grilled chicken or turkey for a hearty main-dish salad
🥗 Variations You’ll Love
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Fall version: Add roasted butternut squash
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Holiday version: Use pomegranate seeds instead of cranberries
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Creamy twist: Swap vinaigrette for a light yogurt-honey dressing
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Vegan: Skip cheese or use a dairy-free alternative
If you want, I can also share a creamy apple cranberry salad (no greens)—the classic potluck-style version that’s ultra comforting.