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Apple Cranberry Pecan Salad

Apple cranberry pecan salad pairs crisp Honeycrisp and Granny Smith apples with spring mix, dried cranberries, feta, and toasted pecans. Tossed with a tangy maple-Dijon dressing, it brings sweet, tart, creamy, and crunchy textures to the table.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the dressing
  • 0.33 cup extra-virgin olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.13 tsp black pepper
For the salad
  • 0.5 cup pecan halves raw
  • 1 package (5 oz) spring mix
  • 1 Honeycrisp apple medium, thinly sliced
  • 1 Granny Smith apple medium, thinly sliced
  • 0.5 cup dried cranberries
  • 0.33 cup feta cheese crumbled

Equipment

  • 1 10-inch skillet

Method
 

Make the dressing
  1. Whisk the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl until combined.
Assemble the salad
  1. Toast the pecans in a dry 10-inch skillet over medium heat, stirring often, for 3 to 5 minutes, until fragrant; transfer to a plate to cool.
  2. Put the spring mix in a large serving bowl and top with the apples, dried cranberries, feta, and cooled pecans.
  3. Drizzle the salad with the dressing and toss gently just before serving.

Notes

For the best crunch, add the dressing just before serving. Refrigerate undressed salad and dressing separately for up to 2 days; freezing is not recommended. For a dairy-free option, omit the feta or use vegan feta.