Apple Cranberry Pecan Salad with Honey Balsamic Dressing

Ingredients

For the Salad

• 5 cups mixed salad greens or baby spinach

• 2 medium apples (one red and one green), cored and chopped

• ½ cup dried cranberries

• ½ cup pecan halves or chopped pecans

• ¼ cup finely sliced red onion

• ¼ cup crumbled feta cheese (optional)

• 1 small pear, diced (optional)

• 2 tablespoons chopped fresh parsley (optional)

For the Honey Balsamic Dressing

• ¼ cup extra-virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey or maple syrup

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 small garlic clove, minced

• ¼ teaspoon salt, or to taste

• ¼ teaspoon black pepper

Instructions

Step 1: Prepare the greens

Wash and thoroughly dry the salad greens. Place them in a large salad bowl.

Step 2: Chop the fruit

Core and chop the red and green apples into bite-sized pieces. If using a pear, chop it as well. Toss the apple pieces with a little lemon juice to help prevent browning.

Step 3: Toast the pecans

For extra flavor, place the pecans in a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently. Let them cool before adding to the salad.

Step 4: Add the salad ingredients

Add the apples, dried cranberries, pecans, red onion, and optional pear to the greens. Sprinkle with feta cheese if desired.

Step 5: Prepare the dressing

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, garlic, salt, and black pepper until well combined.

Step 6: Toss the salad

Pour the dressing over the salad a little at a time. Toss gently until everything is lightly coated. You may not need all the dressing.

Step 7: Serve

Serve immediately for the best crunch. Garnish with extra pecans and cranberries if desired. For the freshest texture, add the dressing just before serving.

Nutrition Information

Estimated per serving, based on 6 servings with dressing and pecans, without optional cheese.

Nutrition varies with apple size, dressing quantity, cranberries, and optional toppings.

Nut & Allergen Information

• Tree nuts: Contains pecans.

• Peanuts: Not included in the basic recipe, but check packaged ingredients for cross-contact.

• Dairy: Optional feta cheese contains dairy.

• Mustard: Dijon mustard is included in the dressing.

• Gluten: No gluten-containing ingredients are intentionally included; check all packaged products.

• Soy: Check the dressing ingredients and labels if soy is an allergen concern.

Nut-free option: Omit the pecans and replace them with roasted pumpkin seeds or sunflower seeds, provided they are safe for the person eating the salad. For a serious nut allergy, check labels and cross-contact warnings carefully.

Q/S — Questions & Tips

Q: Can I make this salad ahead of time? Yes. Prepare the ingredients and dressing separately, refrigerate them, and toss everything together just before serving.

Q: Can I use walnuts instead of pecans? Yes, but walnuts are also tree nuts. Pumpkin or sunflower seeds are alternatives if suitable for your dietary needs.

Q: Can I use a different dressing? Yes. Store-bought balsamic vinaigrette or an apple cider vinaigrette works well.

Q: Can I add protein? Yes. Grilled chicken, chickpeas, or cooked quinoa can make this salad more filling.

Q: How do I keep the apples from turning brown? Toss the chopped apples with a little lemon juice immediately after cutting.

Q: How should I store leftovers? Keep undressed salad and dressing in separate airtight containers in the refrigerator. The greens are best eaten within 1–2 days; dressed salad may soften sooner.

Chef’s Tip: For the best flavor, use crisp apples, lightly toasted pecans, and just enough dressing to coat the greens without making them soggy.