Apple Cranberry Pecan Salad

Apple Cranberry Pecan Salad

📝 Ingredients (Serves 4–6)

For the salad:

• 6 cups mixed greens (spring mix, spinach, or romaine)

• 2 medium crisp apples (Honeycrisp, Fuji, or Gala), thinly sliced

• ½ cup dried cranberries

• ½ cup pecans, roughly chopped

• ⅓ cup crumbled feta or goat cheese

• ¼ small red onion, very thinly sliced

Optional add-ins:

• Grilled chicken for protein

• Candied pecans instead of plain

• Pomegranate arils for extra freshness

🥄 Homemade Apple Cider Vinaigrette

• 3 tbsp olive oil

• 1½ tbsp apple cider vinegar

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and freshly ground black pepper to taste

Whisk all ingredients together until well combined.

👩‍🍳 Instructions

1. Prepare ingredients:
   Wash and dry greens. Thinly slice apples (leave skin on for color and texture). Chop pecans if needed.

2. Assemble salad:
   In a large bowl, layer greens, apples, cranberries, pecans, cheese, and red onion.

3. Dress & toss:
   Drizzle with vinaigrette just before serving and toss gently to combine.

4. Serve immediately for best texture and freshness.

🌟 Tips

• To prevent apples from browning, toss slices lightly in a little lemon juice.

• Toast pecans in a dry skillet for 3–5 minutes to enhance flavor.

• If making ahead, keep dressing separate until ready to serve.

🥗 Storage

Best eaten fresh. Store undressed salad in the fridge up to 2 days. Keep dressing separate.