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Apple Cranberry Pecan Salad

Apple cranberry pecan salad with a quick poppy seed dressing—bright apples, chewy dried cranberries, crunchy candied pecans, and tangy blue cheese over baby greens. Toss right before serving for crisp bite and fresh flavor.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Apple Cranberry Pecan 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 small red onion Thinly sliced
  • 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.
  2. Stop whisking once the mixture is smooth and glossy, with no visible honey streaks.
Assemble and serve
  1. Place baby spinach or spring mix in a large bowl so the greens cover the bottom in an even layer.
  2. Top with thinly sliced apples, dried cranberries, candied pecans, crumbled blue cheese or feta, and thinly sliced red onion in sections for even distribution.
  3. Drizzle the dressing over the salad just before serving to keep the greens crisp.
  4. Toss gently until the greens are lightly coated, then serve right away.

Notes

For best texture, keep components separate until serving: assemble the greens with toppings, but drizzle and toss only at the last minute. Store dressed leftovers in an airtight container in the refrigerator up to 2 days (crispness will soften). Freeze is not recommended. Dietary swap: use feta plus a drizzle of lemon instead of blue cheese if you want a milder tang.