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Apple Cranberry Pecan Salad

Apple cranberry pecan salad with crisp apples, dried cranberries, candied pecans, and tangy blue cheese. A quick poppy seed vinaigrette is whisked and drizzled right before a gentle toss so the greens stay fresh.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad greens and toppings
  • 6 cup baby spinach or spring mix
  • 2 apples Thinly sliced.
  • 0.5 cup dried cranberries
  • 0.5 cup candied pecans
  • 0.5 cup crumbled blue cheese or feta
  • 0.25 small red onion Thinly sliced.
Poppy seed vinaigrette
  • 0.25 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 0.5 tsp Dijon mustard
  • 1 salt Pinch.

Method
 

Make the poppy seed vinaigrette
  1. Whisk olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, and salt until smooth and glossy.
  2. Set the dressing aside for a moment so the honey dissolves, then whisk again briefly right before using.
Assemble the salad
  1. Place baby spinach or spring mix in a large bowl.
  2. Top with thinly sliced apples, dried cranberries, candied pecans, crumbled blue cheese or feta, and thinly sliced small red onion.
Dress and serve
  1. Drizzle the dressing over the salad just before serving.
  2. Toss gently to coat and serve immediately.

Notes

For the freshest texture, drizzle and toss at the last second—especially if using spring mix. Store leftover salad components separately in the fridge for up to 2 days; assemble within 24 hours for best crunch. Freezing isn’t recommended. If you want a lighter option, swap half the candied pecans for toasted walnuts and use reduced-fat feta or skip the cheese amount for fewer calories.