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Apple Cranberry Pecan Salad with Cider Vinaigrette

Apple Cranberry Pecan Salad with Cider Vinaigrette

This vibrant apple cranberry pecan salad is topped with candied pecans and a zesty homemade cider vinaigrette. Perfect for holidays or everyday meals!
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 11 ounce spring mix Can substitute spinach or arugula.
  • 3 EverCrisp apples Cored and thinly sliced. Honeycrisp, Fuji, or Gala as substitutes.
  • 4 to 6 ounce blue or gorgonzola cheese crumbles Can substitute goat cheese.
  • 2/3 cup dried cranberries
For the Candied Pecans
  • 2 teaspoon butter
  • 1/4 cup light brown sugar Firmly packed.
  • 1/2 teaspoon kosher salt
  • 1 tablespoon water
  • 1 cup pecan halves Can substitute walnuts or slivered almonds.
  • 1/8 teaspoon cinnamon
For the Dressing
  • 2/3 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon white vinegar
  • 3 tablespoon fresh lime juice Use fresh juice for best flavor.
  • 3 tablespoon pineapple juice
  • 1/4 cup honey
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder

Equipment

  • Skillet
  • Whisk
  • Large serving platter
  • Parchment paper

Method
 

To Make the Candied Pecans
  1. Melt the butter in a skillet over medium heat. Add the brown sugar, kosher salt, and water, stirring until the sugar dissolves.
  2. Mix in the pecans and sprinkle cinnamon over them. Cook, stirring frequently, for 4–5 minutes or until the pecans are glazed and fragrant.
  3. Remove from heat and spread the pecans on parchment paper to cool completely.
To Make the Dressing
  1. In a bowl, whisk together the olive oil, apple cider vinegar, white vinegar, fresh lime juice, pineapple juice, honey, kosher salt, black pepper, and garlic powder until fully combined and emulsified.
  2. Taste the dressing and adjust seasoning as needed.
For the Salad
  1. Spread the spring mix evenly on a large serving platter or in a bowl to form the base.
  2. Layer the sliced apples, dried cranberries, candied pecans, and blue cheese crumbles over the greens.
  3. Drizzle the cider vinaigrette over the salad just before serving and toss gently.

Nutrition

Calories: 275kcalCarbohydrates: 22gProtein: 4gFat: 19gSaturated Fat: 5gCholesterol: 15mgSodium: 350mgPotassium: 150mgFiber: 3gSugar: 16gVitamin A: 200IUVitamin C: 8mgCalcium: 75mgIron: 1mg

Notes

This salad pairs well with grilled chicken or salmon for a hearty meal. Candied pecans and dressing can be prepared in advance for convenience. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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