Apple Cranberry Pecan Salad is quick to make and has a nice mix of crisp, sweet, salty, and tangy flavors.
Honeycrisp apples add plenty of crunch, and the pecans give the salad a little extra texture. Dried cranberries add some sweetness, and the feta keeps everything balanced.
The apple cider dressing has maple syrup and Dijon mustard, so it’s slightly sweet with a little tang. It works well with the apples without overpowering the greens.
This salad is a good choice for fall dinners, Thanksgiving, or Christmas when you want something fresh alongside richer dishes. It also works well with roasted chicken or pork.
Most of it can be prepared ahead, then the apples and dressing can be added shortly before serving.
Why You’ll Love This Apple Cranberry Pecan Salad
Ready in 15 Minutes
There’s no cooking involved. Slice the apples and onion, whisk the dressing, and assemble the salad.
Plenty of Crunch
Honeycrisp apples and pecans give the salad a crisp texture that holds up well against the softer greens and feta.
Works Well With Holiday Dinners
The apples, cranberries, pecans, and maple dressing have plenty of fall flavor without making this another heavy holiday side.
Dressing Made From Pantry Staples
A small bowl and wire whisk are all that’s needed for the dressing. A large mixing bowl gives the salad enough room to toss without crushing the greens.
Ingredient Substitutions
Honeycrisp Apples
Use Pink Lady, Fuji, Gala, or another crisp apple that holds its shape after slicing.
Pecans
Walnuts are the closest substitute and work well with the apples and cranberries.
Feta Cheese
Goat cheese or crumbled blue cheese can be used for a different flavor.
Dried Cranberries
Dried cherries are a good substitute and have a similar chewy texture.
Mixed Greens
Baby spinach, spring mix, or a blend of spinach and arugula will work.
Maple Syrup
Honey can replace the maple syrup in the dressing.
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RECOMMENDED TOOL FOR THIS RECIPE
Cutting Board with Insert Prep Mats
The color-coded prep mats make it easy to keep meat, vegetables, and other ingredients separate while chopping.
Apple Cranberry Pecan Salad
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Ingredients
For the Salad:
- 10 ounces fresh mixed salad greens
- 2 medium fresh Honeycrisp apples cored and thinly sliced
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- ⅓ cup crumbled feta cheese
- ¼ cup red onion thinly sliced
For the Apple Cider Dressing:
- ¼ cup apple cider vinegar
- 3 tablespoon extra virgin olive oil
- 2 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place the mixed greens in a large salad bowl.
- Add the sliced apples, dried cranberries, pecans, feta cheese, and red onion.
- Add the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper to a small bowl. Whisk the dressing until well blended.
- Drizzle the dressing over the salad just before serving.
- Gently toss until evenly coated.
Notes
Tips and Tricks
Keep the apples fresh – Slice the apples close to serving time. If preparing them earlier, toss them with a small amount of lemon juice to slow browning.
Dress at the last minute – Add the dressing just before serving so the greens stay crisp.
Toast the pecans – Toasting the pecans briefly in a dry skillet gives them a deeper flavor. Let them cool before adding them to the salad.
Start with less dressing – Add part of the dressing first and toss. Add more only if needed so the greens aren’t weighed down.
Storing
Undressed salad – Store the salad components in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the apples, pecans, and dressing separate until serving. Dressing – Refrigerate the apple cider dressing in a sealed container for up to 5 days. Whisk or shake well before using. Leftover dressed salad – Refrigerate leftovers for up to 1 day. The greens will soften as they sit.Nutrition
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