Crisp Apple Cranberry Pecan Salad
Crisp Granny Smith apples, acidic dried cranberries, and toasted pecan halves are combined in a light, tangy vinaigrette to create this colorful, crunchy salad. It is a perfect side dish for fall get-togethers, holiday meals, or a light lunch since it gives a lovely blend of sweet, acidic, and nutty flavors with an amazing crunch in every bite.
Ingredients
- 3 large Granny Smith apples (or a mix of Granny Smith and Honeycrisp), cored and chopped into bite-sized cubes
- 1/2 cup dried cranberries
- 1/2 cup pecan halves (toasted for extra flavor)
- 1 tablespoon fresh lemon juice (tossed with the chopped apples to prevent browning)
- Optional add-ins: Crumbled feta or goat cheese, and fresh baby spinach or mixed greens
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- To prepare the apples, cut them into small pieces and put them in a big mixing basin. To keep them vibrant and avoid browning, toss them immediately away with the fresh lemon juice.
- Add Mix-Ins: Put the toasted pecan halves and dried cranberries in the bowl with the apples. (Fold in the cheese or greens now if you’re adding them).
- Combine the Dressing: Emulsify the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper in a small bowl or mason jar.
- Toss to Combine: After adding the dressing to the apple mixture, gently toss to coat everything.
- Serve: For optimal crunch, serve right away.