Name: Apple Cranberry Pecan Salad: Sweet, Tart, & Nutty
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Ingredients: Base Ingredients:; 5 oz (approx. 5 cups) mixed greens or baby spinach; 2 crisp apples (like Honeycrisp or Fuji), cored and chopped; Flavor & Texture Boosters:; 1/2 cup dried cranberries; 1/2 cup pecan halves, lightly toasted; 1/4 cup crumbled feta cheese; Tangy Vinaigrette:; 3 tbsp extra virgin olive oil; 1 1/2 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp maple syrup (or honey); 1/4 tsp salt (or to taste); 1/8 tsp black pepper (or to taste)

Description

Apple Cranberry Pecan Salad brings sweet, tart, and nutty flavors together. A quick, refreshing dish I love for any meal. So easy to toss!

Ingredients

Scale

Base Ingredients:
5 oz (approx. 5 cups) mixed greens or baby spinach
2 crisp apples (like Honeycrisp or Fuji), cored and chopped
Flavor & Texture Boosters:
1/2 cup dried cranberries
1/2 cup pecan halves, lightly toasted
1/4 cup crumbled feta cheese
Tangy Vinaigrette:
3 tbsp extra virgin olive oil
1 1/2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup (or honey)
1/4 tsp salt (or to taste)
1/8 tsp black pepper (or to taste)

Cook Mode Prevent your screen from going dark

Instructions

Prep Your Pecans:: First things first, get those pecans toasted. Lay them out on a dry pan and toast over medium heat for about 5-7 minutes, stirring occasionally, until they smell wonderfully nutty. Watch them like a hawk, hon, they burn fast! I’ve lost a few batches to distraction, and the smell of burnt pecans is just sad.
Chop the Apples:: While the pecans cool, wash and core your apples. Then, chop them into bite-sized pieces. I like to keep the skin on for extra color and fiber, but you do you. If you’re not serving this Apple Cranberry Pecan Salad right away, a quick toss in a little lemon juice prevents browning. I always forget this part, then I’m like, “Oh, right, science!”
Whisk the Dressing:: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until everything’s beautifully combined and looks a bit creamy. Taste it! Does it need more tang? More sweetness? This is your moment to tweak. I always add a tiny bit more pepper; I’m a pepper fiend, what can I say?
Assemble the Salad Base:: Grab a big, beautiful salad bowl. Toss in your mixed greens. This is the foundation, so make sure it’s fresh and vibrant. I love seeing the green pop against the bowl.
Add the Goodies:: Now, layer in your chopped apples, dried cranberries, and the cooled, toasted pecans. Sprinkle that crumbled feta cheese generously over everything. This salad is all about those layers of flavor and texture, so don’t be shy!
Dress and Serve:: Pour the dressing over the salad just before serving. Give it a gentle toss to coat everything evenly. You want every bite to have a little bit of everything. Stand back and admire your handiwork! It should look vibrant, smell fresh, and taste like pure, crunchy happiness. Enjoy your vibrant salad!