I’m excited to share my Apple Cranberry Salad and the surprising dressing that pulls sweet, tart, and nutty elements together for an unexpected Thanksgiving side.

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I love a salad that surprises people at Thanksgiving, so I made this Apple Cranberry Salad for the table. Bright slices of apples and crunchy pecans give it bite, but it’s the sweet and tangy dressing that makes guests pause, they always ask for the recipe.

It’s light enough to balance a heavy meal yet bold enough to stand on its own. I keep it simple, so you can toss it together last minute, but there’s one trick that makes the flavors pop.

If you’re into Easy Healthy Side Dishes, this will probably be on repeat.

Ingredients

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apples, crisp and sweet, they add fiber and natural sugars, keeps salad bright.
dried cranberries bring chewy tartness, lots of sugar, adds color and zing.
pecans give crunch, theyre full of heart healthy fats and protein
goat cheese crumbles creamy, tangy, add protein and salty balance.
mixed greens full of vitamins, low calories, light leafy base.
red onion slices give bite and sharpness, use sparingly if your picky.
simple dressing blends olive oil, vinegar, honey and mustard for sweet tang.
salt and pepper boost flavors, tiny amounts go a long way.

Ingredient Quantities

6 cups mixed salad greens (spring mix or baby spinach)

2 medium apples, cored and thinly sliced (Honeycrisp or Fuji recommended)

1 cup dried cranberries, sweetened

1 cup pecans, toasted and roughly chopped

4 ounces goat cheese or feta, crumbled

1/4 small red onion, thinly sliced (optional)

1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice (optional, but brightens the dressing)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

How to Make this

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1. Toast the pecans in a dry skillet over medium heat, stirring often, 3 to 5 minutes until fragrant; cool slightly and roughly chop.

2. Thinly slice the apples and place them in a large salad bowl so they’re ready to go.

3. Thinly slice the red onion and, if you want a milder bite, soak the slices in cold water for 5 minutes then drain.

4. In a small bowl or jar whisk (or shake) together 1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until emulsified.

5. Add 6 cups mixed salad greens to the bowl with the apples, then sprinkle in 1 cup dried cranberries, the chopped toasted pecans, the drained red onion, and 4 ounces crumbled goat cheese or feta.

6. Pour about half the dressing over the salad, toss gently to combine, taste and add more dressing if needed so everything is lightly coated — don’t over dress it.

7. Give the salad a final sprinkle of extra pecans or cheese if you like, season with a bit more salt or pepper to taste.

8. Serve immediately so the apples stay crisp and the greens stay bright and refreshing.

Equipment Needed

1. Large dry skillet for toasting pecans, stir often
2. Cutting board for apples and onion
3. Sharp chef knife for thin slices and rough chopping
4. Large salad bowl to hold and toss the salad
5. Small bowl or jar and a whisk, or a jar with a lid to shake the dressing if you want
6. Measuring cups and measuring spoons for the oil, vinegar, honey and seasonings
7. Salad tongs or servers to toss and plate the salad
8. Fine mesh strainer or small colander to drain the soaked onion

FAQ

Q: How long will this salad stay fresh? A: If you toss the greens with the dressing it's best served right away. If you keep everything separate, undressed greens last 2 to 3 days in the fridge, toasted pecans up to 2 weeks in an airtight container, and sliced apples will be fine a few hours if you toss them in a little lemon juice.

Q: Can I swap ingredients if I dont have something? A: Yep. Swap goat cheese for feta or a vegan crumbly cheese, use walnuts instead of pecans, or sunflower seeds for a nut free option. Dried cherries or pomegranate seeds work in place of cranberries, and maple syrup replaces honey for a vegan dressing.

Q: How do I toast pecans without burning them? A: Toast on the stove in a dry skillet over medium heat for 4 to 6 minutes, shaking the pan often, until fragrant. Or bake at 350 F for 5 to 7 minutes. Watch closely, they go from perfect to burned fast.

Q: How do I stop apple slices from turning brown? A: Toss slices in a tablespoon of lemon juice, or soak briefly in cold salted water for 3 to 5 minutes then drain. Also only slice them right before serving if you can, that helps a lot.

Q: Can I make the dressing ahead of time? A: Yes, the dressing keeps well in the fridge for up to a week. Shake or whisk it before using since the oil and vinegar separate. If you want the greens to stay crisp, dress them just before serving.

Q: How do I make this salad into a main dish? A: Add grilled chicken, salmon, or pan seared tofu and maybe a scoop of quinoa or farro. That turns it from a side for 4 to 6 people into a filling main for 2 to 3.

APPLE CRANBERRY PECAN SALAD Recipe Substitutions and Variations

Apples: Pears (Bosc or Bartlett) for similar crunch and sweetness, Asian pear for extra crisp texture, jicama for a very crunchy, mild swap
Dried cranberries: Dried cherries for the same tart-sweet punch, golden raisins for milder sweetness, dried currants for smaller, chewier berries
Pecans: Toasted walnuts for comparable richness, sliced almonds for a lighter crunch, toasted pumpkin seeds (pepitas) if you want a nut-free, earthy option
Goat cheese or feta: Ricotta salata for a crumbly, milky saltiness, crumbled blue cheese for a bolder tang, queso fresco for a milder, creamier finish

Pro Tips

1. Slice the apples at the last minute if you can, but if you gotta prep them ahead toss the slices in a quick ice water bath or splash of lemon and a pinch of sugar, it keeps them crisp and stops browning so the salad still looks fresh.

2. Toast the pecans in the oven instead of the skillet if you want even color, spread them out on a sheet and check them at 6 to 8 minutes, they go from perfect to burnt really fast so dont walk away. For a little extra pop try a tiny sprinkle of brown sugar or coarse salt while theyre warm.

3. Make the dressing in a jar and shake it hard, it emulsifies better that way and is way less work than whisking, taste and adjust the sweet to acid balance before you add it to the greens. If it tastes too sharp add a teaspoon of honey or a splash of water, if its too sweet add a bit more vinegar or lemon.

4. Keep everything separate until serving, toss only what you plan to eat right away so the dried cranberries dont soak up all the dressing and the greens stay bright, and finish with a few extra pecans or a sprinkle of flaky salt on top for contrast.

APPLE CRANBERRY PECAN SALAD Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m excited to share my Apple Cranberry Salad and the surprising dressing that pulls sweet, tart, and nutty elements together for an unexpected Thanksgiving side.

Servings

servings

Calories

365

kcal

Equipment: 1. Large dry skillet for toasting pecans, stir often
2. Cutting board for apples and onion
3. Sharp chef knife for thin slices and rough chopping
4. Large salad bowl to hold and toss the salad
5. Small bowl or jar and a whisk, or a jar with a lid to shake the dressing if you want
6. Measuring cups and measuring spoons for the oil, vinegar, honey and seasonings
7. Salad tongs or servers to toss and plate the salad
8. Fine mesh strainer or small colander to drain the soaked onion

Ingredients

6 cups mixed salad greens (spring mix or baby spinach)
2 medium apples, cored and thinly sliced (Honeycrisp or Fuji recommended)
1 cup dried cranberries, sweetened
1 cup pecans, toasted and roughly chopped
4 ounces goat cheese or feta, crumbled
1/4 small red onion, thinly sliced (optional)
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice (optional, but brightens the dressing)
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions

Toast the pecans in a dry skillet over medium heat, stirring often, 3 to 5 minutes until fragrant; cool slightly and roughly chop.
Thinly slice the apples and place them in a large salad bowl so they’re ready to go.
Thinly slice the red onion and, if you want a milder bite, soak the slices in cold water for 5 minutes then drain.
In a small bowl or jar whisk (or shake) together 1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper until emulsified.
Add 6 cups mixed salad greens to the bowl with the apples, then sprinkle in 1 cup dried cranberries, the chopped toasted pecans, the drained red onion, and 4 ounces crumbled goat cheese or feta.
Pour about half the dressing over the salad, toss gently to combine, taste and add more dressing if needed so everything is lightly coated — don’t over dress it.
Give the salad a final sprinkle of extra pecans or cheese if you like, season with a bit more salt or pepper to taste.
Serve immediately so the apples stay crisp and the greens stay bright and refreshing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.