Go Back

Apple Cranberry Pecan Salad

Apple cranberry pecan salad with baby spinach, crisp apple slices, candied pecans, and blue cheese, finished with a quick poppy seed vinaigrette. Toss-together salad for a sweet-tart crunch and creamy crumbles in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Salad
  • 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 red onion Thinly sliced.
Poppy seed dressing
  • 0.25 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 0.5 tsp Dijon mustard
  • 0.25 tsp salt Pinch.

Method
 

Make the dressing
  1. Whisk olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, and salt until smooth and slightly thickened.
  2. Keep whisking until the honey dissolves and the mixture looks evenly combined.
Assemble the salad
  1. Place baby spinach or spring mix in a large bowl so it forms an even base.
  2. Top with thinly sliced apples, spreading them across the greens.
  3. Sprinkle dried cranberries evenly over the apples for bursts of tartness.
  4. Scatter candied pecans over the salad to add crunch and golden edges.
  5. Add crumbled blue cheese or feta across the top for creamy pockets.
  6. Finish with thinly sliced red onion for sharp bite.
Dress and serve
  1. Drizzle the poppy seed dressing over the salad just before serving to prevent sogginess.
  2. Toss gently until the apples and greens are lightly coated, then serve immediately.

Notes

To keep the greens crisp, assemble the salad base and toppings (except dressing) up to 1 day ahead; store covered in the fridge and drizzle dressing right before serving. For the best flavor, use very thin apple slices and toss gently. Freezing isn’t recommended because the greens and apples lose texture. For a lighter option, swap honey for maple syrup or reduce honey to 1 tbsp while keeping the vinegar and oil the same.