Ingredients:
- For the Salad:
- 4 cups mixed greens (spinach, arugula, or spring mix)
- 2 medium apples (thinly sliced; use Honeycrisp, Granny Smith, or Fuji for variety)
- 1/2 cup dried cranberries
- 1/2 cup pecans (toasted for extra flavor)
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup thinly sliced red onions (optional)
- For the Dressing:
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Toast the Pecans:
In a dry skillet over medium heat, toast the pecans for 2–3 minutes, stirring frequently. Remove from heat and let cool.
- Prepare the Salad:
In a large bowl, combine the mixed greens, sliced apples, dried cranberries, toasted pecans, and red onions. Add the cheese if desired.
- Make the Dressing:
In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
- Assemble the Salad:
Drizzle the dressing over the salad just before serving. Toss gently to coat.
- Serve Immediately:
Enjoy your fresh and vibrant apple cranberry pecan salad as a light meal or a side dish!