APPLE CRANBERRY PECAN SALAD Recipe

I tossed crisp apples, tart cranberries and toasted pecans into my Apple Cranberry Salad with a sweet and tangy dressing that hides one unexpected ingredient you’ll want to read about.

I like to bring something a little unexpected to the table, and this Apple Cranberry Salad does just that. Crisp Honeycrisp apples meet crunchy pecan halves, giving every forkful a bright lift and a little snap.

It’s tangy and slightly sweet, yet somehow more refreshing than youd expect next to turkey and gravy. I always end up bringing it as part of Thanksgiving Recipes Side Dishes because people actually reach for the salad first.

If you want something that will vanish before dessert, put this on your menu, guests will be asking for seconds.

Ingredients

• Mixed salad greens: tender leafy low calorie, vitamin A and K, adds fresh green crunch
• Honeycrisp or Fuji apples: sweet-tart, juicy, lots of fiber helps digestion brightens flavor
• Dried cranberries: chewy sweet tangy add color and antioxidants but often sweetened
• Pecans: buttery crunch heart healthy fats vitamin E fills you up a bit
• goat cheese: tangy creamy adds protein and richness melts slightly on warm bites
• Red onion: sharp slightly sweet thin slices add bite and contrast
• Olive oil vinaigrette: brings healthy fats balances sweet and tart smooth mouthfeel
• Maple syrup or honey: natural sweetener ties flavors together use sparingly for balance

Ingredient Quantities

• 6 cups mixed salad greens (spring mix or baby spinach)
• 2 medium Honeycrisp or Fuji apples
• 3/4 cup dried cranberries
• 1 cup pecan halves, roughly chopped
• 1/4 small red onion, thinly sliced
• 4 oz goat cheese, crumbled (about 1/2 cup), optional but recommended
• 3 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup or honey
• 1 tsp dijon mustard
• 1/4 tsp kosher salt plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tbsp lemon juice (optional)

How to Make this

1. In a large bowl put 6 cups mixed salad greens and set aside. Core and thinly slice 2 medium Honeycrisp or Fuji apples, then toss the slices with 1 tablespoon lemon juice if you want to stop browning, its optional but worth it.

2. Roughly chop 1 cup pecan halves. Toast them in a dry skillet over medium heat for about 3 to 5 minutes until fragrant and slightly darker, stirring so they dont burn. Let cool.

3. Thinly slice 1/4 small red onion into half moons and measure 3/4 cup dried cranberries and 4 ounces goat cheese crumbled if using.

4. Make the dressing: in a small jar or bowl combine 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup or honey, 1 teaspoon dijon mustard, 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Close the jar and shake or whisk vigorously until it emulsifies and tastes balanced. Taste and add a pinch more salt or a splash more vinegar if needed.

5. Add the apple slices, dried cranberries, toasted pecans and red onion to the bowl of greens. Scatter the crumbled goat cheese over the top if you chose to use it.

6. Start by drizzling about half the dressing over the salad and toss gently with salad tongs or clean hands so the apples and greens dont get mashed. Add more dressing little by little until everything is lightly coated and tastes right to you.

7. Give the salad a final taste and adjust seasoning with a little more salt or black pepper if needed. If you want extra sweet tang, drizzle a tiny bit more maple or vinegar but dont overdo it.

8. Serve immediately for best texture. If you must make ahead keep the dressing separate and toast the pecans ahead of time, then combine right before serving so the pecans stay crunchy and the apples stay crisp.

Equipment Needed

1. Large salad bowl, big enough for 6 cups of greens and tossing
2. Cutting board, sturdy (for apples, onion, pecans)
3. Sharp chef knife, for slicing apples and chopping pecans
4. Dry skillet, for toasting the pecans
5. Small jar with lid or small bowl + whisk, to mix and shake the dressing
6. Measuring spoons and a tablespoon, for oil, vinegar, syrup and salt/pepper
7. Salad tongs or clean hands, to toss the salad gently
8. Citrus reamer or small juicer (optional), if you want to use lemon juice to stop browning

FAQ

APPLE CRANBERRY PECAN SALAD Recipe Substitutions and Variations

Pro Tips

1) Toast the pecans in the oven or a dry skillet but watch them constantly, they go from perfect to burnt way quicker than you think. Save about a quarter of them whole to sprinkle on top at the end so you keep that fresh crunch.

2) If you need to prep apples ahead, toss the slices in a little lemon or citrus juice and plunge them into ice water for 5 minutes, then drain and pat dry. This keeps them extra crisp, dont mix them with the dressed greens until right before serving.

3) Make a stable dressing by whisking the mustard into the vinegar and sweetener first, then slowly stream in the oil while whisking or shaking in a jar. Taste as you go, a tiny extra pinch of salt or a splash more acid can make the whole salad pop.

4) Crumble goat cheese with your fingers and let it come to room temp for 10 minutes before adding, that way it melts into creamy pockets instead of being chalky. If you want a little sweet-salty contrast try quickly glazing a spoonful of pecans with a teaspoon of maple in the last minute of toasting.