Apple Cranberry Pecan Salad

This vibrant, crunchy salad balances tart green apples with sweet dried cranberries and buttery pecans, all tied together with a light vinaigrette.

Ingredients

• Apples: 2 large Granny Smith apples, cored and chopped or thinly sliced (the tartness pairs perfectly with the sweet mix-ins)

• Dried Fruit: $1/3$ to $1/2$ cup dried cranberries

• Nuts: $1/2$ to $1$ cup pecans (toasted, candied, or chopped)

• Greens (Optional Base): 4 to 6 cups of chopped romaine, baby spinach, or mixed salad greens if you prefer a leafy volume

• Cheese (Optional): $1/3$ to $1/2$ cup crumbled feta or goat cheese

• Dressing:

  • 3 tbsp balsamic or apple cider vinegar

  • 1/2 cup extra virgin olive oil

  • 1 tbsp honey or maple syrup

  • 1 tsp Dijon mustard

  • Salt and black pepper to taste

Step-by-Step Instructions

1. Prep the Apples:

   • Core and chop or slice your green apples into bite-sized pieces.

   • Tip: If you aren’t serving the salad immediately, toss the apple pieces with a small squeeze of fresh lemon juice to prevent browning.

2. Combine the Base:

   • In a large salad bowl, combine your greens (if using) along with the chopped green apples, dried cranberries, and pecans.

   • Sprinkle the crumbled feta or goat cheese over the top.

3. Mix the Dressing:

   • In a small jar or bowl, whisk or shake together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.

4. Toss and Serve:

   • Drizzle the dressing over the salad right before serving and toss gently to coat evenly. Enjoy immediately while the apples and nuts keep their crunch!