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).

Apple Cranberry Pecan Salad – 7 Quick & Easy Steps

Name: Best Apple Cranberry Pecan Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
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); Crumbled feta or goat cheese; Roasted pumpkin seeds; Grilled chicken or turkey (for protein boost)

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)

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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.