Description

This Harvest Apple Cranberry Salad is a refreshing, colorful, and flavorful dish that celebrates the best of fall produce. Combining crisp apples, tangy cranberries, crunchy nuts, and creamy cheese, it’s the perfect balance of sweet and savory. Whether you serve it as a light lunch, a festive side dish, or part of your Thanksgiving spread, this salad brings a fresh and vibrant touch to your table.

Ingredients

Scale

For the Salad:

6 cups mixed greens (such as spinach, arugula, or spring mix)
2 medium apples (Honeycrisp, Fuji, or Gala), cored and thinly sliced
½ cup dried cranberries
½ cup crumbled feta or goat cheese
½ cup toasted pecans or walnuts
¼ red onion, thinly sliced
1 small pear, thinly sliced (optional)

For the Dressing:

¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
1 teaspoon lemon juice
Salt and black pepper to taste

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Instructions

Wash and dry the greens thoroughly. Slice the apples and pear into thin, even slices to ensure balanced sweetness and texture. Thinly slice the red onion and set aside.
Toast the nuts by heating a dry skillet over medium heat. Add the pecans or walnuts and toast for about 4–5 minutes, stirring often until fragrant and slightly browned. Remove from heat and allow to cool.
In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), lemon juice, salt, and pepper. Whisk or shake until the mixture emulsifies into a smooth dressing.
In a large bowl, combine the mixed greens, sliced apples, cranberries, and red onion. Toss lightly to distribute the ingredients evenly.
Add the toasted nuts and crumbled feta or goat cheese on top. Drizzle the dressing over the salad just before serving.
Toss gently to coat all ingredients without bruising the greens. Serve immediately and enjoy.

Notes

To keep apples from browning, toss them in a little lemon juice before adding to the salad.
Use kale or romaine as alternatives to mixed greens. If using kale, massage it with olive oil for a softer texture.
For a vegan version, omit the cheese or use a plant-based alternative and replace honey with maple syrup.
Add cooked quinoa, farro, or roasted chicken for a heartier, protein-packed meal.
Store the dressing separately and toss with the salad just before serving to keep greens crisp.

Prep Time: 15 minutes
Cook Time: 5 minutes