I crafted an Apple Cranberry Salad with crisp apples, tart cranberries and toasted pecans in a sweet and tangy dressing that hides one unexpected ingredient you’ll want to know about.
I bring an Apple Cranberry Salad to Thanksgiving and people always ask why I keep making it. I cant explain all the little things that make it sing, but the crisp apple slices and toasted pecans are the obvious stars.
It cuts through heavy plates and somehow feels both bright and indulgent, like a Pecan Salad that doubles as a palate refresher. I always end up tweaking it on the fly, so its a little imperfect and honestly better for it.
If you like surprises on your holiday table, this one will make folks look twice.
Ingredients
- Apples: Sweet, crisp apples add fiber and natural sugar, gives juicy crunch and brightness.
- Dried cranberries: Tart dried cranberries bring chewy texture and antioxidants, but they pack sugar.
- Pecans: Toasted pecans offer healthy fats, protein and buttery crunch, deep flavor.
- Goat cheese: Creamy goat cheese adds tangy, salty notes, little protein and rich mouthfeel.
- Mixed greens: Baby spinach, arugula and romaine boost vitamins, minerals and light leafy freshness.
- Olive oil dressing: Olive oil with vinegar, honey and mustard makes a smooth, slightly sweet dressing.
- Lemon juice: Lemon juice lifts flavors with bright acidity, keeps apples from browning.
- Red onion: Thin red onion adds sharp bite and savory contrast, use sparingly if mild.
Ingredient Quantities
- 6 cups mixed salad greens (baby spinach, arugula, romaine) torn
- 2 medium apples, thinly sliced (Honeycrisp or Gala)
- 1 cup dried cranberries
- 1 cup pecans, toasted and roughly chopped
- 4 ounces goat cheese or feta crumbled (optional)
- 1/4 cup thinly sliced red onion
- 1/3 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
How to Make this
1. Toast the pecans: warm a dry skillet over medium heat, add 1 cup pecans and stir until fragrant and slightly darker, about 3 to 5 minutes; cool and roughly chop (or bake at 350 F for 6 to 8 minutes).
2. Slice the apples thinly (2 medium Honeycrisp or Gala) and immediately toss with 1 tablespoon fresh lemon juice so they dont brown.
3. Make the dressing: in a small bowl or jar combine 1/3 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey or maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; whisk or shake until emulsified and taste for seasoning. Let it sit a few minutes so flavors mellow.
4. In a large salad bowl add 6 cups mixed salad greens (baby spinach, arugula, romaine) torn into bite sized pieces.
5. Add the apple slices, 1 cup dried cranberries and 1/4 cup thinly sliced red onion to the greens.
6. Sprinkle in the chopped toasted pecans and 4 ounces crumbled goat cheese or feta if using; reserve a small handful of pecans and cheese for garnish.
7. Drizzle the dressing over the salad a little at a time and toss gently until everything is evenly coated. Dont over dress it, you can always add more.
8. Transfer to a serving bowl or platter, scatter the reserved pecans and cheese on top for texture, then serve immediately.
9. Make ahead tips: keep the dressing stored separately up to 24 hours and toss just before serving; if you must prep apples early, keep them tossed in lemon juice and refrigerated.
Equipment Needed
1. 10-12 inch dry skillet, for toasting pecans
2. Baking sheet, if you prefer oven-toasting at 350 F
3. Cutting board
4. Chef’s knife (for thinly slicing apples)
5. Paring knife or small knife, handy for trimming
6. Large salad bowl or serving platter
7. Small bowl or jar with lid plus a whisk (for the dressing)
8. Measuring cups and spoons
9. Salad servers or tongs, and a spatula to help toss gently
FAQ
APPLE CRANBERRY PECAN SALAD Recipe Substitutions and Variations
- Apples (2 medium) substitutions:
- Pears (Bosc or Bartlett), similar crunch and sweetness, slice thin.
- Asian pear, extra crisp and juicy, great if you want apple-like texture.
- Thinly sliced jicama, for crunch without extra sweetness.
- Dried cranberries (1 cup) substitutions:
- Dried cherries, a bit tarter and chewier but works the same.
- Golden raisins, sweeter and milder if you want less tartness.
- Fresh pomegranate arils, bright pop of juice and color.
- Pecans (1 cup) substitutions:
- Toasted walnuts, similar buttery richness.
- Sliced or slivered almonds, for a cleaner crunch.
- Pumpkin seeds, good if you want nut-free option with lots of bite.
- Goat cheese or feta (4 oz) substitutions:
- Ricotta salata, milder and crumbly, keeps same salty vibe.
- Crumpled blue cheese, bolder if you like stronger flavor.
- Firm tofu, crumbled and lightly salted, for a dairy-free swap.
Pro Tips
– Toast the pecans properly and salt at the end: warm a dry skillet over medium, keep them moving until they smell nutty, then toss with a tiny pinch of salt while still warm so the flavor sticks; cool them on a plate so they stop cooking, otherwise they can go from perfect to bitter in seconds.
– Keep apple slices bright and crisp: slice just before serving when possible, if you must prep earlier toss them with the lemon juice and store cold; don’t soak them or they’ll get soggy.
– Plump the dried cranberries for better texture: quick soak in warm water, apple juice, or even a splash of bourbon for 10 to 15 minutes, then drain well — they’ll be juicier and won’t suck moisture from the greens.
– Emulsify and taste the dressing, then dress gently: whisk the mustard with the acid first, add oil slowly or shake hard in a jar so it holds, taste for sweet vs tart and adjust; dress the salad sparingly and reserve pecans and cheese to sprinkle on top so you keep crunch and contrast.
APPLE CRANBERRY PECAN SALAD Recipe
I crafted an Apple Cranberry Salad with crisp apples, tart cranberries and toasted pecans in a sweet and tangy dressing that hides one unexpected ingredient you'll want to know about.
6
servings
401
kcal
Equipment: 1. 10-12 inch dry skillet, for toasting pecans
2. Baking sheet, if you prefer oven-toasting at 350 F
3. Cutting board
4. Chef’s knife (for thinly slicing apples)
5. Paring knife or small knife, handy for trimming
6. Large salad bowl or serving platter
7. Small bowl or jar with lid plus a whisk (for the dressing)
8. Measuring cups and spoons
9. Salad servers or tongs, and a spatula to help toss gently
Ingredients
6 cups mixed salad greens (baby spinach, arugula, romaine) torn
2 medium apples, thinly sliced (Honeycrisp or Gala)
1 cup dried cranberries
1 cup pecans, toasted and roughly chopped
4 ounces goat cheese or feta crumbled (optional)
1/4 cup thinly sliced red onion
1/3 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey or maple syrup
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Directions
- Toast the pecans: warm a dry skillet over medium heat, add 1 cup pecans and stir until fragrant and slightly darker, about 3 to 5 minutes; cool and roughly chop (or bake at 350 F for 6 to 8 minutes).
- Slice the apples thinly (2 medium Honeycrisp or Gala) and immediately toss with 1 tablespoon fresh lemon juice so they dont brown.
- Make the dressing: in a small bowl or jar combine 1/3 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey or maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; whisk or shake until emulsified and taste for seasoning. Let it sit a few minutes so flavors mellow.
- In a large salad bowl add 6 cups mixed salad greens (baby spinach, arugula, romaine) torn into bite sized pieces.
- Add the apple slices, 1 cup dried cranberries and 1/4 cup thinly sliced red onion to the greens.
- Sprinkle in the chopped toasted pecans and 4 ounces crumbled goat cheese or feta if using; reserve a small handful of pecans and cheese for garnish.
- Drizzle the dressing over the salad a little at a time and toss gently until everything is evenly coated. Dont over dress it, you can always add more.
- Transfer to a serving bowl or platter, scatter the reserved pecans and cheese on top for texture, then serve immediately.
- Make ahead tips: keep the dressing stored separately up to 24 hours and toss just before serving; if you must prep apples early, keep them tossed in lemon juice and refrigerated.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 210g
- Total number of serves: 6
- Calories: 401kcal
- Fat: 30.25g
- Saturated Fat: 5.5g
- Trans Fat: 0g
- Polyunsaturated: 2.37g
- Monounsaturated: 14.82g
- Cholesterol: 18.8mg
- Sodium: 133mg
- Potassium: 262mg
- Carbohydrates: 33.57g
- Fiber: 4.53g
- Sugar: 24.5g
- Protein: 5.43g
- Vitamin A: 2000IU
- Vitamin C: 9mg
- Calcium: 74mg
- Iron: 1.08mg
