Apple Cranberry Pecan Salad
Apple Cranberry Pecan Salad is a vibrant and refreshing dish that beautifully combines sweet, tart, and nutty flavors. Featuring crisp apples, tangy cranberries, and crunchy pecans tossed with mixed greens, this salad offers a delightful medley of textures and colors. Ideal for autumn gatherings or as a light lunch option, it is enhanced by a simple vinaigrette dressing that perfectly balances the sweetness of the ingredients. Whether served as a side at Thanksgiving or enjoyed on its own, this Apple Cranberry Pecan Salad is sure to impress your guests and elevate any meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Preparation
- Cuisine: American
Ingredients
- Fresh apples (Granny Smith or Honeycrisp)
- Dried cranberries (unsweetened)
- Pecans (raw or toasted)
- Mixed greens (spinach or arugula)
- Olive oil
- Balsamic vinegar
Instructions
- Wash and chop fresh apples into bite-sized pieces while keeping the skin on.
- In a dry skillet over medium heat, toast pecans until golden brown, about 5 minutes.
- In a large bowl, combine mixed greens, chopped apples, and dried cranberries.
- Whisk together olive oil and balsamic vinegar in a small bowl; season with salt and pepper to taste.
- Pour dressing over the salad mixture and toss gently to coat.
- Sprinkle toasted pecans on top just before serving for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - Use seasonal fruits for enhanced flavor. - Prepare components ahead of time but mix just before serving to maintain freshness. - Experiment with dressings by substituting balsamic vinegar with lemon juice or apple cider vinegar.