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Apple Cranberry Pecan Salad

Apple Cranberry Pecan Salad with crisp apples, crunchy candied pecans, and blue cheese, finished with a honey-poppy seed vinaigrette. A quick toss salad that keeps greens lively for serving time.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

Salad base
  • 6 cup baby spinach or spring mix
  • 2 apples thinly sliced
  • 0.5 cup dried cranberries
  • 0.5 cup candied pecans
  • 0.5 cup blue cheese or feta crumbled
  • 0.25 small red onion thinly sliced
Honey poppy seed dressing
  • 0.25 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 0.5 tsp Dijon mustard
  • 1 salt pinch

Method
 

Make the dressing
  1. Whisk olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, and salt until evenly combined.
  2. Set the dressing aside while you assemble the salad.
Assemble the salad
  1. Place baby spinach or spring mix in a large bowl.
  2. Top with thinly sliced apples, dried cranberries, candied pecans, crumbled blue cheese or feta, and thinly sliced red onion.
Finish and serve
  1. Drizzle the dressing over the salad just before serving (aim for an even coating).
  2. Toss gently until the greens are lightly coated, then serve right away.

Notes

Pro tip: keep dressing separate until serving so the greens stay crisp; toss only when ready to eat. Refrigerate leftover salad (without extra dressing) for up to 1 day, then add remaining dressing and toss again right before eating. Freezing is not recommended. For a dairy-free option, swap the blue cheese/feta for toasted pumpkin seeds or an olive-based crumb.