I put together an Apple Cranberry Salad that tosses crisp apples, tart cranberries, and toasted pecans in a sweet and tangy dressing and contains one unexpected ingredient that makes it stand out on the Thanksgiving menu.
I always thought Thanksgiving sides were predictable, until I brought an Apple Cranberry Salad that actually stole the show. It’s bright and crunchy, with thin apple slices that snap in your mouth and toasted pecans that add this smoky, nutty pull you didn’t know you needed.
There’s a sweet and tangy dressing that somehow brightens everything else on the table, makes people pause and ask what it is. I’m not kidding when I say this Pecan Salad feels like the unexpected guest everyone wants to keep.
You’ll want a second helping even if you weren’t planning on it.
Ingredients
- Spinach, arugula and baby lettuces bring fiber, iron, and fresh, peppery bites.
- Honeycrisp or Granny Smith apples add crisp sweetness, vitamin C and natural sugars.
- Dried cranberries are tart and chewy, they give color and carbs but can be sugary.
- Toasted pecans add healthy fats, protein, crunch and a toasty nutty flavor.
- Creamy goat cheese gives tang, adds protein and makes the salad richer.
- Thin red onion slices give sharpness, a little bite and bright purple color if used.
- Olive oil with apple cider vinegar, honey and Dijon makes a simple tangy sweet dressing.
Ingredient Quantities
- 6 cups mixed salad greens (spinach, arugula and baby lettuces)
- 2 medium apples, cored and thinly sliced, Honeycrisp or Granny Smith
- 1 cup dried cranberries
- 3/4 cup pecans, toasted and roughly chopped
- 1/2 cup crumbled goat cheese or feta
- 1/4 small red onion, thinly sliced (optional)
- 1/4 cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey or pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice or orange juice (optional)
How to Make this
1. Toast the pecans in a dry skillet over medium heat until fragrant and slightly darker, 3 to 5 minutes, shaking the pan so they dont burn; toss in a pinch of salt while theyre warm, then roughly chop and set aside.
2. Core and thinly slice the apples (Honeycrisp or Granny Smith both work), then toss the slices with 1 tablespoon fresh lemon or orange juice (optional) to stop browning.
3. If using the red onion, slice it very thin and soak in cold water for 5 minutes to mellow the bite, then drain well.
4. Make the dressing: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey or pure maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and the remaining 1 tablespoon lemon or orange juice if you didnt use it on the apples; taste and adjust sweetness or salt.
5. In a large bowl combine 6 cups mixed salad greens (spinach, arugula and baby lettuces), the sliced apples, 1 cup dried cranberries, the toasted pecans, 1/2 cup crumbled goat cheese or feta, and the drained red onion if using.
6. Drizzle about half the dressing over the salad and toss gently to coat, then add more dressing a little at a time until it looks evenly dressed but not soggy.
7. Taste and adjust with extra salt, pepper or a splash more vinegar or honey if needed, you want a nice sweet and tangy balance.
8. Transfer to a serving bowl or platter, scatter a few extra pecan pieces and cranberries on top for looks, and serve immediately so the greens stay crisp; if making ahead keep the dressing separate and toss just before serving.
Equipment Needed
1. Dry skillet about 8 to 10 inches, for toasting the pecans, dont let them burn
2. Cutting board and a sharp chef knife for coring and thinly slicing the apples and chopping pecans
3. Measuring cups and measuring spoons for the oil, vinegar, honey and seasonings
4. Small bowl and a whisk, or a jar with a tight lid you can just shake to make the dressing
5. Large salad bowl for combining and tossing the greens and toppings
6. Salad tongs or two serving spoons to toss and serve
7. Fine mesh strainer or small colander to drain the soaked red onion if you use it
8. Salad spinner to wash and dry the greens fast, optional but super handy
FAQ
APPLE CRANBERRY PECAN SALAD Recipe Substitutions and Variations
- Apples: Pears (Bosc or Bartlett) — similar sweetness and texture, Asian pear for extra crunch, pomegranate arils for a bright tart pop and color.
- Dried cranberries: Dried cherries for a like tart sweetness, golden raisins or regular raisins if you want something sweeter and chewier, fresh pomegranate seeds for fresh tartness and a juicy bite.
- Pecans: Toasted walnuts are the closest swap and give the same buttery note, sliced or slivered almonds for extra crunch, pepitas or toasted sunflower seeds if you need a nut free option.
- Goat cheese: Feta works almost the same and holds up well, ricotta salata or shaved Parmesan for a milder salty tang, crumbled firm tofu or cashew cheese for a dairy free alternative.
Pro Tips
– Toast the pecans till they smell nutty but dont leave the pan, they go from perfect to burned in seconds; toss a pinch of salt on while theyre still warm and save a few big halves for eye appeal and crunch.
– Stop the apples from browning by tossing them with a little lemon or orange juice right after you slice, or if you need to prep early dunk them in cold water with ice and a splash of citrus then drain well so they stay crisp.
– Dress the salad gradually not all at once, start with about half the dressing, toss gently, then add more till it looks right; taste as you go and adjust sweet or tangy so it isnt overpowering.
– Hold back some pecans, cranberries and cheese to sprinkle on top at the end, and keep the dressing separate if you must make ahead so the greens dont get soggy.
APPLE CRANBERRY PECAN SALAD Recipe
I put together an Apple Cranberry Salad that tosses crisp apples, tart cranberries, and toasted pecans in a sweet and tangy dressing and contains one unexpected ingredient that makes it stand out on the Thanksgiving menu.
6
servings
334
kcal
Equipment: 1. Dry skillet about 8 to 10 inches, for toasting the pecans, dont let them burn
2. Cutting board and a sharp chef knife for coring and thinly slicing the apples and chopping pecans
3. Measuring cups and measuring spoons for the oil, vinegar, honey and seasonings
4. Small bowl and a whisk, or a jar with a tight lid you can just shake to make the dressing
5. Large salad bowl for combining and tossing the greens and toppings
6. Salad tongs or two serving spoons to toss and serve
7. Fine mesh strainer or small colander to drain the soaked red onion if you use it
8. Salad spinner to wash and dry the greens fast, optional but super handy
Ingredients
6 cups mixed salad greens (spinach, arugula and baby lettuces)
2 medium apples, cored and thinly sliced, Honeycrisp or Granny Smith
1 cup dried cranberries
3/4 cup pecans, toasted and roughly chopped
1/2 cup crumbled goat cheese or feta
1/4 small red onion, thinly sliced (optional)
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey or pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice or orange juice (optional)
Directions
- Toast the pecans in a dry skillet over medium heat until fragrant and slightly darker, 3 to 5 minutes, shaking the pan so they dont burn; toss in a pinch of salt while theyre warm, then roughly chop and set aside.
- Core and thinly slice the apples (Honeycrisp or Granny Smith both work), then toss the slices with 1 tablespoon fresh lemon or orange juice (optional) to stop browning.
- If using the red onion, slice it very thin and soak in cold water for 5 minutes to mellow the bite, then drain well.
- Make the dressing: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey or pure maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and the remaining 1 tablespoon lemon or orange juice if you didnt use it on the apples; taste and adjust sweetness or salt.
- In a large bowl combine 6 cups mixed salad greens (spinach, arugula and baby lettuces), the sliced apples, 1 cup dried cranberries, the toasted pecans, 1/2 cup crumbled goat cheese or feta, and the drained red onion if using.
- Drizzle about half the dressing over the salad and toss gently to coat, then add more dressing a little at a time until it looks evenly dressed but not soggy.
- Taste and adjust with extra salt, pepper or a splash more vinegar or honey if needed, you want a nice sweet and tangy balance.
- Transfer to a serving bowl or platter, scatter a few extra pecan pieces and cranberries on top for looks, and serve immediately so the greens stay crisp; if making ahead keep the dressing separate and toss just before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 6
- Calories: 334kcal
- Fat: 21.9g
- Saturated Fat: 4.4g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 11.7g
- Cholesterol: 12.5mg
- Sodium: 276mg
- Potassium: 224mg
- Carbohydrates: 33.5g
- Fiber: 4.5g
- Sugar: 24.3g
- Protein: 4.5g
- Vitamin A: 667IU
- Vitamin C: 9mg
- Calcium: 54mg
- Iron: 1.4mg
