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Apple Cranberry Pecan Salad

Apple cranberry pecan salad with crisp apples, chewy dried cranberries, candied pecans, and blue cheese, finished with a poppy seed vinaigrette. Tossed just before serving for greens that stay bright and lightly coated.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Greens
  • 6 cup baby spinach or spring mix
Fruit and nuts
  • 2 apples thinly sliced
  • 0.5 cup dried cranberries
  • 0.5 cup candied pecans
Cheese and onion
  • 0.5 cup crumbled blue cheese or feta
  • 0.25 small red onion thinly sliced
Poppy seed vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 0.5 tsp Dijon mustard
  • 1 salt pinch

Method
 

Make the dressing
  1. Whisk olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, and salt until evenly combined. Stop when the honey is fully blended and the dressing looks smooth.
Assemble the salad
  1. Place baby spinach or spring mix in a large bowl so it forms an even base for toppings.
  2. Top with thinly sliced apples, dried cranberries, candied pecans, crumbled blue cheese or feta, and thinly sliced red onion for a layered mix of textures and colors.
  3. Drizzle the dressing over the salad just before serving to keep the greens crisp and lightly coated.
  4. Toss gently to distribute toppings without bruising the greens, then serve immediately.

Notes

For the best texture, dress the salad right before serving and keep toppings like nuts and cheese dry until the last moment. Store leftovers in the refrigerator up to 1 day, but expect the greens to soften after tossing. Freeze is not recommended for this salad. For a lighter option, use crumbled feta instead of blue cheese and reduce the candied pecans by half.