Here’s a crisp and colorful Fresh Apple Cranberry Pecan Salad recipe that balances sweet, tart, and nutty flavors—perfect as a light lunch or a refreshing side dish!
🍎 Fresh Apple Cranberry Pecan Salad
Ingredients:
For the Salad:
-
6 cups mixed greens (like spring mix, arugula, or baby spinach)
-
2 crisp apples (e.g., Honeycrisp or Fuji), thinly sliced
-
½ cup dried cranberries
-
½ cup candied or toasted pecans
-
⅓ cup crumbled feta or goat cheese (optional)
-
¼ red onion, thinly sliced
Optional Add-ins:
-
Sliced pear
-
Pomegranate seeds
-
Avocado chunks
-
Grilled chicken (to make it a meal)
Simple Honey Dijon Vinaigrette:
-
¼ cup olive oil
-
2 tbsp apple cider vinegar (or balsamic for deeper flavor)
-
1 tbsp honey (maple syrup for vegan option)
-
1 tsp Dijon mustard
-
Salt and pepper, to taste
Whisk together all dressing ingredients in a small bowl or shake in a jar until emulsified.
🥗 Assembly:
-
In a large salad bowl, combine the greens, apple slices, cranberries, pecans, cheese (if using), and red onion.
-
Drizzle with dressing just before serving and toss gently to coat.
-
Serve immediately for best texture and freshness.
✅ Tips:
-
To keep apples from browning, toss slices with a little lemon juice before adding to the salad.
-
Make the vinaigrette ahead—just shake before using!
Would you like a fall/winter version with roasted squash, or a heartier grain-based version?