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Apple Cranberry Pecan Salad

Apple Cranberry Pecan Salad with a tangy poppy seed vinaigrette tossed through crisp greens and thin apple slices. Sweet-tart cranberries, candied pecans, and salty blue cheese add crunch and creamy bites in every forkful.
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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
  • 6 cup baby spinach or spring mix
Fruit, nuts, and cheese
  • 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 dressing
  1. Whisk olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, and salt in a small bowl until the honey dissolves and the dressing looks evenly blended.
Assemble the salad
  1. Place baby spinach or spring mix in a large bowl as the base so the greens form an even layer.
  2. Top with thinly sliced apples, dried cranberries, candied pecans, crumbled blue cheese or feta, and thinly sliced red onion for layered color and texture.
  3. Drizzle the dressing over the salad just before serving to keep the greens crisp.
  4. Toss gently until everything is coated lightly, then serve.

Notes

For the cleanest texture, slice apples thinly right before assembling so they stay crisp; if you must prep ahead, toss apple slices with a tiny splash of lemon juice and keep them chilled. Refrigerate leftovers in an airtight container up to 2 days, but the greens will soften after dressing. Freezing is not recommended. Dietary swap: use a feta alternative made from plant-based ingredients or swap the cheese for toasted pumpkin seeds for a nut-and-seed-forward option.