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Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette

This Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette is a crunchy, colorful bowl perfect for weeknights, potlucks, or a quick lunch. It features sweet apples, toasted pecans, and a tangy vinaigrette for a balanced flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cups mixed greens (spring mix or baby spinach + arugula)
  • 2 medium apples (one Granny Smith for tartness, one Honeycrisp or Fuji for sweetness), cored and thinly sliced
  • 1 cup toasted pecans (roughly chopped) Toast in a dry skillet for best flavor.
  • 1/2 cup dried cranberries (or cherries)
  • 1/3 cup crumbled feta or goat cheese For a lower-calorie option, skip the cheese.
  • 1/4 small red onion, thinly sliced Can be swapped for scallions or omitted.
  • 1 stalk celery, thinly sliced (optional, for extra crunch)
Tangy Apple Cider Vinaigrette
  • 1/4 cup apple cider vinegar Increase by a teaspoon or two for more tang.
  • 2 tablespoons apple cider (or unsweetened apple juice)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup Maple syrup for a vegan option.
  • 1/3 cup extra-virgin olive oil
  • 1 small shallot, finely minced (or 1 teaspoon minced onion)
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Toast the pecans: Heat a dry skillet over medium heat. Add pecans and toast for 3–5 minutes, shaking the pan occasionally, until fragrant and slightly darker. Watch them to prevent burning. Set aside to cool.
  2. Prep the apples: Wash, core, and thinly slice the apples. Toss slices in a tablespoon of apple cider or lemon juice to prevent browning if desired.
  3. Make the vinaigrette: In a small bowl or jar, whisk together apple cider vinegar, apple cider, Dijon mustard, honey, shallot, salt, and pepper. Slowly stream in olive oil while whisking until the dressing emulsifies. Taste and adjust sweetness or acidity as needed.
Assembly
  1. In a large bowl, combine mixed greens, apple slices, toasted pecans, dried cranberries, celery (if using), and red onion. Drizzle with vinaigrette — start with half, toss gently, and add more if desired. Sprinkle crumbled feta on top.
  2. Serve immediately to keep the apples crisp and the pecans crunchy.

Notes

Make it a meal by adding grilled chicken, sliced turkey, or quinoa. For extra crunch, toss in thinly sliced jicama or raw snap peas. Store components separately if preparing ahead to maintain freshness.