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Apple Cranberry Pecan Salad

Apple Cranberry Pecan Salad with a tangy poppy seed vinaigrette, crunchy candied pecans, and crumbled blue cheese over baby greens. Made by whisking the dressing, layering toppings, then tossing gently right before serving for the best texture.
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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
  • 6 cups 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 small 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
  • 1 salt pinch

Method
 

Make the poppy seed dressing
  1. Whisk olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, and salt until the honey dissolves and the dressing looks evenly combined.
Build and serve the salad
  1. Place baby spinach or spring mix in a large bowl.
  2. Top with thinly sliced apples, dried cranberries, candied pecans, crumbled blue cheese or feta, and thinly sliced red onion.
  3. Drizzle with the dressing just before serving.
  4. Toss gently to coat everything and serve immediately.

Notes

For crisp greens and fruit-forward flavor, dress and toss right before serving, not ahead. Store leftovers in the fridge up to 1 day, but keep any extra dressing separate and re-toss gently before eating. Freezing is not recommended since apples and greens will lose texture. For a dairy-light option, use feta-style plant-based crumbles instead of blue cheese/feta.