Description
This Honeycrisp apple salad with pecans is a vibrant, flavorful dish perfect for fall and holiday menus. Featuring crisp apples, toasted pecans, dried cranberries, and a tangy apple cider vinaigrette, it’s a well-balanced mix of sweet, savory, and crunchy. Serve it as a side or add protein to make it a main course.
Ingredients
- 2 Honeycrisp apples, cored and thinly sliced
- 4 cups mixed greens (such as arugula, spinach, and romaine)
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup chopped pecans or walnuts, toasted
- 1/4 cup dried cranberries
- 1/4 small red onion, thinly sliced
For the dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
In a large salad bowl, add mixed greens as the base.
Top with sliced Honeycrisp apples, crumbled cheese, toasted nuts, dried cranberries, and red onion.
Drizzle the dressing over the salad just before serving.
Toss gently to combine and coat all ingredients evenly.
Notes
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Toasting pecans enhances their flavor—toast in a dry skillet for 3–5 minutes, stirring frequently.
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Use lemon water to prevent apples from browning if prepping ahead.
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Swap feta with goat cheese or blue cheese depending on your preference.
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For a vegan version, use maple syrup in place of honey and skip the cheese or use a dairy-free alternative.
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This salad pairs beautifully with roasted meats or creamy soups and is ideal for potlucks and gatherings.