Description
A crisp and colorful harvest salad featuring fresh apples, toasted pecans, mixed greens, and a tangy homemade vinaigrette. Perfect as a festive holiday side or a light, wholesome meal.
Ingredients
- 6 cups mixed salad greens (arugula, spinach, or spring mix)
- 2 medium apples, thinly sliced
- 1 cup pecans, toasted
- ½ cup dried cranberries
- ½ cup crumbled feta or goat cheese (optional)
- ¼ red onion, thinly sliced
For the vinaigrette:
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Remove and cool.
- Wash, dry, and arrange salad greens in a large serving bowl.
- Slice apples and onion, then add to the greens.
- Top with pecans, cranberries, and cheese if using.
- In a small bowl, whisk olive oil, vinegar, mustard, honey, salt, and pepper until smooth.
- Drizzle dressing over salad just before serving. Toss gently to combine.
- Serve immediately and enjoy fresh.
Notes
- Swap apples for pears for a sweeter variation.
- Make it vegan by omitting cheese and using maple syrup in the vinaigrette.
- Add grilled chicken or roasted chickpeas for a protein boost.
- Toss apple slices in lemon juice to prevent browning if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (to toast pecans)
- Category: Salad
- Method: No-Cook + Light Toasting
- Cuisine: American