This fresh and crunchy Apple Salad with Pecans and Cranberries combines crisp apples, sweet dried cranberries, crunchy toasted pecans, fresh greens, and creamy feta cheese. A simple homemade dressing brings all the flavors together, making it perfect for lunch, family dinners, holidays, or a healthy side dish.
Prep time
15 minutes
Servings
4 people
Cooking
No cooking
Ingredients
For the salad
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5 cups fresh baby spinach or mixed salad greens
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2 medium apples, thinly sliced (red, green, or a combination)
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½ cup pecans, roughly chopped
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½ cup dried cranberries
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½ cup crumbled feta cheese
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¼ small red onion, thinly sliced (optional)
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¼ cup thinly sliced celery (optional)
For the dressing
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3 tablespoons extra-virgin olive oil
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1½ tablespoons apple cider vinegar
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1 tablespoon honey or maple syrup
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1 teaspoon Dijon mustard
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1 tablespoon fresh lemon juice
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Salt, to taste
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¼ teaspoon freshly ground black pepper
Instructions
Step 1: Prepare the apples
Wash and dry the apples. Remove the cores and slice the apples into thin wedges. Leave the skin on for extra color and crunch. Toss with a little lemon juice to help prevent browning.
Step 2: Prepare the toppings
Roughly chop the pecans. For extra flavor, toast them in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Let them cool before adding to the salad
Step 3: Make the dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper until well combined. Taste and adjust the sweetness or acidity as desired.
Step 4: Assemble the salad
Place the spinach or mixed greens in a large serving bowl. Add the sliced apples, dried cranberries, chopped pecans, red onion, and celery if using. Sprinkle the feta cheese evenly over the top.
Step 5: Dress and serve
Drizzle the dressing over the salad just before serving. Toss gently to coat the ingredients without bruising the greens. Finish with a few extra pecans and cranberries for an attractive presentation.
Tips for the best apple salad
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Choose crisp apples: Honeycrisp, Gala, Fuji, and Granny Smith all work beautifully.
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Keep it crunchy: Add the pecans shortly before serving.
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Balance the flavors: Use tart green apples for a tangy salad or sweet red apples for a milder taste.
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Make it a main dish: Add grilled chicken, chickpeas, or cooked quinoa for a more filling meal.
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Make it dairy-free: Omit the feta or replace it with a suitable dairy-free alternative.
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Prepare ahead: Mix the dressing and prepare the toppings separately. Slice the apples and assemble the salad just before serving for the freshest texture.
Frequently Asked Questions
Q1: Can I make this salad ahead of time?
Yes. Prepare the dressing and toppings in advance, but keep them separate from the greens. Assemble and dress the salad just before serving.
Q2: What can I use instead of pecans?
Walnuts, sliced almonds, or pumpkin seeds are excellent alternatives.
Q3: Can I use fresh cranberries instead of dried cranberries?
Yes, but fresh cranberries are much more tart. Thinly slice them or use a smaller amount and adjust the dressing to taste.
Q4: Which dressing goes best with this salad?
Honey-Dijon apple cider vinaigrette pairs especially well with the sweet apples, tart cranberries, crunchy pecans, and salty feta.
Q5: How should I store leftovers?
Store undressed salad and dressing separately in airtight containers in the refrigerator. For the best texture, enjoy the salad freshly assembled.
Enjoy your colorful, crunchy Apple Salad with Pecans and Cranberries!