Ingredients
For the salad
- 6 cups mixed greens or baby arugula/spinach
- 2 medium apples, thinly sliced
- 1 small pear, thinly sliced
- ½ small red onion, very thinly sliced
- ¾ cup dried cranberries
- 1 cup pecans, toasted and roughly chopped
- ¾ cup crumbled feta or goat cheese
- 2–3 tbsp pumpkin seeds (optional)
For the dressing
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp maple syrup or honey
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Method
- Toast the pecans: Place pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until fragrant. Don’t let them burn. Cool before adding to the salad.
- Prepare the fruit: Wash and thinly slice the apples and pear. Toss them with a little lemon juice to prevent browning.
- Make the dressing: Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, garlic powder, salt, and pepper until emulsified.
- Build the salad: Add greens, apples, pear, red onion, cranberries, toasted pecans, and feta to a large bowl.
- Dress: Pour about ½ of the dressing over the salad and gently toss. Add more dressing as needed.
- Finish: Sprinkle with extra pecans, cranberries, and feta. Serve immediately.
Nut information
- Main nut: Pecans — 1 cup (about 100 g).
- For a less nut-heavy salad, use ½ cup pecans.
- Nut-free option: Replace pecans with roasted pumpkin or sunflower seeds.
- Allergen: Pecans are tree nuts. The feta/goat cheese is dairy.
Approximate nutrition
Per serving, assuming 6 servings: 350–400 calories, depending mainly on the amount of dressing, pecans, and cheese.