Description
A crisp, refreshing autumn salad with Honeycrisp apples, toasted pecans, dried cranberries, and a tangy homemade vinaigrette. Perfect for any meal or holiday table.
Ingredients
Scale
- 2 medium Honeycrisp apples, thinly sliced
- 5 cups mixed greens
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1/4 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons apple cider vinegar
- 3 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.
- In a large bowl, add mixed greens, dried cranberries, red onion, and feta cheese if using.
- Add sliced apples and cooled toasted pecans to the bowl.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
- Drizzle vinaigrette over salad just before serving and toss gently to coat.
Notes
- Toss apple slices in lemon juice to prevent browning.
- Use a mandoline for paper-thin, even apple slices.
- Customize with protein like grilled chicken or roasted chickpeas.
- Make dressing ahead and store refrigerated up to 1 week.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 17g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg