Description
Brighten your meal with this Apple Cranberry Pecan Salad! A crisp, sweet, and tangy mix I love. Perfect for any gathering, simple to toss together.
Ingredients
- The Crisp Base:
- Mixed Greens
- Crisp Apples
- Red Onion
- Flavor & Texture Stars:
- Dried Cranberries
- Toasted Pecans
- Crumbled Feta Cheese
- Simple Vinaigrette:
- Extra Virgin Olive Oil
- Apple Cider Vinegar
- Dijon Mustard
- Maple Syrup
- Salt
- Freshly Ground Black Pepper
Instructions
- Prep Your Produce:: First things first, get those greens washed and dried. I use a salad spinner because, honestly, soggy greens are just sad. Then, thinly slice your red onion – I’m talking paper-thin here, a mandoline helps if you have one, but a sharp knife works just fine. Next, core and dice your apples. I usually leave the skin on for extra color and fiber, but that’s totally up to you. I always feel a little bit like a magician when all the colors start coming together on the cutting board.
- Toast Those Pecans:: This step is crucial for an amazing Apple Cranberry Pecan Salad, don’t skip it! Spread your pecans in a single layer on a baking sheet. Pop them into a preheated oven at 350°F (175°C) for about 5-7 minutes. Keep a very close eye on them, because they go from perfectly toasted to burnt in a blink – trust me, I’ve learned this the hard way more times than I care to admit! You’ll know they’re ready when they smell wonderfully fragrant and are slightly darkened. Let them cool completely before adding to the salad.
- Whisk the Vinaigrette:: In a small bowl, combine your extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Give it a really good whisk until it’s all emulsified and looks slightly creamy. I love how the dressing comes together, it’s like a little science experiment that always pays off. Taste it! Does it need more tang? More sweetness? Adjust it to your liking, hon. This is *your* salad!
- Assemble the Salad Base:: In a large salad bowl, gently combine your washed and dried mixed greens, the diced apples, and those thinly sliced red onions. This is where the salad starts to take shape, all those beautiful colors mingling. I always take a moment to admire the vibrant hues, it just makes me happy. Make sure everything is evenly distributed so you get a bit of everything in each bite of your Apple Cranberry Pecan Salad.
- Add the Stars:: Now, for the good stuff! Sprinkle in your dried cranberries, the cooled toasted pecans, and the crumbled feta cheese over the greens and apples. Don’t be shy with the feta; it adds such a lovely salty kick. This is where the salad really gets its personality, all those textures and flavors coming together. Sometimes I get a little heavy-handed with the pecans, but who’s judging?
- Dress and Serve:: Just before serving, drizzle the vinaigrette over the salad. Start with about half of the dressing, then gently toss everything together until it’s lightly coated. You can always add more if you like a more heavily dressed salad, but you can’t take it away! Serve your gorgeous Apple Cranberry Pecan Salad immediately to enjoy it at its absolute freshest. It should look bright, smell amazing, and taste like pure joy.