There’s something downright comforting about a big bowl of salad that feels more like a treat than a chore, and that’s exactly what you get with Apple Cranberry Pecan Salad. Crisp apples, chewy cranberries, and crunchy pecans all come together over fresh greens with a simple balsamic vinaigrette. It’s sweet, tangy, nutty—and takes just 20 minutes. Perfect for busy moms (like me!) who want something light but satisfying, or even as a colorful side for Thanksgiving.
I still remember the first time I made this salad for my family. My kids looked at me suspiciously (salad doesn’t usually scream “mom’s cooking magic”), but once they took a bite, the bowl was gone before I could even refill my plate. That’s when I knew this one was a keeper.
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Why You’ll Love This Apple Cranberry Pecan Salad
- Quick & easy—ready in 20 minutes.
- Packed with fall flavors that feel cozy without being heavy.
- Works as both a light lunch or a festive holiday side.
- Beautiful enough to impress guests without much effort.
What Does Apple Cranberry Pecan Salad Taste Like?
Imagine a little flavor party: crisp apples bring sweetness, dried cranberries add tang, pecans bring that satisfying crunch, and the balsamic dressing ties everything together with just the right zing. It’s refreshing, hearty, and feels like autumn in every bite.
Ingredients You’ll Need for Apple Cranberry Pecan Salad
When it comes to making a truly delicious Apple Cranberry Pecan Salad, the magic is in the balance of textures and flavors. You don’t need anything complicated—just fresh produce, a handful of pantry staples, and a few minutes of prep. Here’s what you’ll need:
- Fresh Apples – Crisp, juicy apples are the star here. I recommend Granny Smith if you like a little tartness or Honeycrisp if you want a sweeter bite. Don’t peel them—the skin adds color, crunch, and extra fiber. If you’ve ever tried my Jamie Oliver Watermelon Salad Recipe, you’ll know that fresh fruit in salads makes all the difference.
- Dried Cranberries – Their chewy texture and tangy-sweet flavor bring balance to the salad. Look for unsweetened cranberries if possible; they let the apples shine without being overly sugary.
- Pecans – You can use raw pecans, but lightly toasting them makes them buttery, nutty, and irresistible. The crunch is what makes this Apple Cranberry Pecan Salad feel hearty and satisfying.
- Mixed Greens – Baby spinach, arugula, or a spring mix works beautifully. Their mild, earthy flavor is the perfect backdrop for the sweetness of the apples and cranberries.
- Olive Oil – A good extra-virgin olive oil creates the base for your vinaigrette. It adds richness without overpowering the other flavors.
- Balsamic Vinegar – The tang of balsamic vinegar ties the salad together. Its slight sweetness highlights the apples and cranberries while balancing the pecans’ nuttiness.
- Seasonings – A pinch of salt and a crack of black pepper bring all the flavors into harmony.
Pro Tip: If you’re feeling creative, add extras like crumbled feta cheese, goat cheese, or even a sprinkle of roasted pumpkin seeds for extra crunch. This recipe is flexible and easy to adapt to your family’s taste.
How to Make Apple Cranberry Pecan Salad (Step by Step)
Follow these simple steps to build a fresh, crunchy, and colorful Apple Cranberry Pecan Salad every time.
Step 1: Set up your prep station
Rinse and spin-dry your mixed greens so they’re crisp, not soggy. Lay out your apples, dried cranberries, pecans, olive oil, balsamic vinegar, salt, and pepper. Having everything within reach makes the process calm and quick—especially helpful on busy weeknights.
Step 2: Toast the pecans
Place pecans in a dry skillet over medium heat. Stir occasionally for about 4–5 minutes, until they smell nutty and look slightly darker. Pull them off the heat and let them cool on a plate. Cooling matters—the pecans stay crunchy and won’t wilt the greens. (Confession: my kids always try to “taste test” these while they cool.)
Step 3: Chop the apples (no peeling needed)
Cut apples into small, bite-size cubes (about ½ inch). Keeping the skin adds color and a little extra crunch. If you’re prepping ahead, toss the cut apples in a quick lemon-water bath (1 tablespoon lemon juice to 1 cup cold water) for 30 seconds, then pat dry. This helps keep them bright and fresh.
Step 4: Whisk the balsamic vinaigrette
In a small bowl, whisk ¼ cup extra-virgin olive oil with 2 tablespoons balsamic vinegar. Add ¼ teaspoon salt and a few grinds of black pepper. Whisk until glossy and slightly thick. Prefer a lighter, citrusy vibe? Try my quick method in this Ina Garten Lemon Vinaigrette Recipe for another fast dressing you can swap in now and then.
Step 5: Build the salad base
In a large mixing bowl, combine 6 cups of mixed greens, the chopped apples, and ½ cup dried cranberries. Drizzle on about half the vinaigrette and gently toss with tongs. Use a big bowl so the greens stay fluffy and don’t get smashed—this keeps your Apple Cranberry Pecan Salad looking gorgeous and tasting crisp.
Step 6: Finish with the crunch
Right before serving, scatter the cooled, toasted pecans over the top. Add the remaining dressing to taste, then a tiny pinch more salt and pepper if needed. Waiting to add the pecans keeps every bite crunchy (no soft nuts here!).
Step 7: Make-ahead game plan
If you’re bringing Apple Cranberry Pecan Salad to a gathering, pack components separately: greens in one container, apples and cranberries in another, pecans in a small baggie, and the dressing in a jar. Toss together right before you eat. This simple trick keeps the texture lively and the colors bright.
Step 8: Serve it up
Serve as a light lunch or a holiday side. Want to turn Apple Cranberry Pecan Salad into a full meal? Add grilled chicken or leftover turkey. It also pairs nicely with a cozy bowl of soup—try my family-friendly Crockpot Chicken Corn Chowder for a satisfying combo: Crockpot Chicken Corn Chowder.
Step 9: Quick clean-up tip
Rinse your whisk and dressing bowl right away—balsamic can cling if it sits. Store any leftover dressing in the fridge for up to 5 days and give it a quick shake before the next salad craving strikes.
Tips and Tricks for Perfect Apple Cranberry Pecan Salad
- Toast the pecans—don’t skip this! It makes them buttery and more flavorful.
- Prep ahead—chop the apples just before serving so they don’t brown. (A quick dip in lemon water helps too.)
- Switch it up—try feta or goat cheese crumbles for a creamy twist.
- Make it kid-friendly—swap balsamic for a touch of honey-mustard dressing.
Storage
This salad is best enjoyed fresh. If making ahead, keep the dressing separate and toss just before serving. Leftovers will keep in the fridge for about a day but may lose crunch.
FAQs
What ingredients are needed for Apple Cranberry Pecan Salad?
Apples, dried cranberries, pecans, mixed greens, olive oil, balsamic vinegar, salt, and pepper.
How can I make the dressing?
Simply whisk olive oil, balsamic vinegar, salt, and pepper. That’s it!
Can I prepare it in advance?
Yes! Assemble the dry ingredients, keep the dressing on the side, and add apples just before serving.
Is this salad suitable for dietary restrictions?
It’s naturally vegetarian, gluten-free, and dairy-free (unless you add cheese).
Conclusion
If you’re looking for a light, flavorful dish that’s both easy and crowd-pleasing, Apple Cranberry Pecan Salad deserves a spot on your table. Whether you’re hosting Thanksgiving dinner or just need a quick weekday lunch, this salad checks all the boxes: colorful, fresh, and downright delicious. Give it a try—I promise, it’ll be one of those recipes you keep coming back to.
And if you love cozy recipes like this, you might also enjoy my Crockpot Chicken Corn Chowder or Spicy Cucumber Edamame Salad.
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Print
Best Apple Cranberry Pecan Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and flavorful Apple Cranberry Pecan Salad that balances crisp apples, chewy cranberries, toasted pecans, and mixed greens with a simple balsamic vinaigrette.
Ingredients
Fresh apples (Granny Smith or Honeycrisp), chopped with skin on
Dried cranberries (1/2 cup)
Pecans (1/2 cup), lightly toasted
Mixed greens (6 cups) – baby spinach, arugula, or spring mix
Extra-virgin olive oil (1/4 cup)
Balsamic vinegar (2 tbsp)
Salt (1/4 tsp)
Black pepper (to taste)
Optional Add-ins:
Crumbled feta or goat cheese
Roasted pumpkin seeds
Grilled chicken or turkey (for protein boost)
Instructions
1. Rinse and spin-dry the mixed greens. Set out all salad ingredients for easy access.
2. Toast the pecans in a dry skillet over medium heat, stirring occasionally for 4–5 minutes until fragrant. Let cool completely.
3. Chop apples into bite-sized cubes (about 1/2 inch), keeping the peel on. Optional: soak in lemon-water bath for 30 seconds to prevent browning.
4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper until the dressing is slightly thick and glossy.
5. In a large bowl, combine mixed greens, apples, and dried cranberries. Drizzle with half the vinaigrette and toss gently.
6. Just before serving, sprinkle toasted pecans over the salad. Add remaining dressing to taste. Season with additional salt and pepper if needed.
7. If making ahead, keep components separate and toss just before serving to preserve freshness and crunch.
8. Serve as a light lunch or side dish. Add grilled chicken or turkey to make it a main meal. Pairs well with hearty soups.
9. Rinse whisk and dressing bowl immediately to avoid balsamic sticking. Store leftover vinaigrette in the fridge for up to 5 days.
Notes
For added protein, toss in sliced grilled chicken or leftover holiday turkey.
Use unsweetened dried cranberries if you prefer less sugar.
Don’t skip toasting the pecans—it brings out deep, nutty flavor and irresistible crunch.
This salad travels well when stored in separate containers. Toss right before serving for best texture.
Feel free to swap balsamic for lemon vinaigrette if you want a citrusy variation.
