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Apple Cranberry Pecan Salad

Apple cranberry pecan salad combines crisp apples, spring mix, dried cranberries, toasted pecans, and feta with a tangy maple-Dijon dressing. Toasting the pecans in a dry skillet adds a fragrant crunch, and tossing just before serving keeps the greens fresh.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 323
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.25 cup olive oil
Salad
  • 0.75 cup pecans halves
  • 8 oz spring mix
  • 2 apples medium, cored and thinly sliced
  • 0.5 cup dried cranberries
  • 4 oz feta cheese crumbled

Equipment

  • 1 skillet

Method
 

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

Notes

For the freshest texture, toss the salad with dressing just before serving. Store leftover undressed salad and dressing separately in the refrigerator for up to 2 days; freezing is not recommended. For a dairy-free option, omit the feta or use a dairy-free feta alternative.