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Apple Cranberry Pecan Salad

Apple cranberry pecan salad pairs crisp apples, toasted pecans, dried cranberries, and feta over spring mix. A simple honey Dijon dressing ties together the sweet, tangy, and crunchy textures.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 0.5 cup pecans halves
  • 8 oz spring mix
  • 2 apples medium, cored and thinly sliced
  • 0.5 cup dried cranberries
  • 4 oz feta cheese crumbled
For the dressing
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 skillet

Method
 

Toast the pecans
  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
  2. Transfer the pecans to a plate to cool.
Make the dressing
  1. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until combined.
Assemble the salad
  1. In a large serving bowl, combine the spring mix, apples, dried cranberries, cooled pecans, and feta cheese.
  2. Drizzle with the dressing and toss gently just before serving.

Notes

Toast the pecans until fragrant, and let them cool before adding so they stay crisp. Store leftover salad and dressing separately in the refrigerator for up to 2 days; freezing is not recommended. For a dairy-free option, omit the feta.