I’m excited to share my Apple Cranberry Salad, which pairs apples, cranberries, and pecans with a simple dressing to offer a seasonal option for your Thanksgiving menu.

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I love serving my Apple Cranberry Salad at Thanksgiving because it’s bright and a little unpredictable. Thin apple slices give a fresh snap and toasted pecan halves add that buttery crunch everyone fights over.

I like to keep the flavors simple so the dressing can surprise you, it brings sweet and tangy together in a way that makes people quiet down and taste. I never call it just a side, it’s the thing guests reach for between bites of turkey.

If you want something that stands out among Thanksgiving Recipes Side Dishes, this one will do it.

Ingredients

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Apples: crisp, juicy, provide fiber and natural sweetness, keeps the salad bright.
Dried cranberries: chewy, tart-sweet, add carbs and antioxidants, can be a bit sugary.
Pecans: buttery crunch, rich in healthy fats, a little protein and fiber.
Goat cheese: creamy, tangy, adds protein and calcium, balances sweet fruit.
Mixed greens: low calorie, vitamin rich, give bulk and earthy contrast.
Red onion: sharp bite, sulfur compounds and flavor, a little spicy-sweet.
Olive oil: smooth, provides monounsaturated fats, helps absorb fat soluble vitamins.
Apple cider vinegar and honey: tangy dressing base, honey adds sweetness and quick carbs.

Ingredient Quantities

6 cups mixed salad greens (spring mix, arugula, baby spinach), lightly packed

2 medium apples, cored and thinly sliced (Honeycrisp or Gala)

1 cup dried cranberries (craisins)

1 cup pecan halves, toasted and roughly chopped

4 oz crumbled goat cheese or feta (about 1/2 cup)

1/4 small red onion, thinly sliced (about 2 tbsp)

1/4 cup extra virgin olive oil

3 tbsp apple cider vinegar

1 tbsp honey or maple syrup

1 tsp Dijon mustard

Kosher salt and freshly ground black pepper, to taste

How to Make this

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1. Toast the pecans: heat a dry skillet over medium, add 1 cup pecan halves and shake or stir until fragrant and lightly browned, about 4 to 5 minutes; transfer to a plate to cool, then roughly chop.

2. Make the dressing: whisk together 1/4 cup extra virgin olive oil, 3 tbsp apple cider vinegar, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard and a pinch of kosher salt and freshly ground black pepper until emulsified; taste and adjust sweetness or acid if needed.

3. Prep the fruit and onion: core and thinly slice 2 medium apples (Honeycrisp or Gala work great); thinly slice 1/4 small red onion (about 2 tbsp). If you want milder onion, soak the slices in cold water for 5 minutes then drain.

4. Toss a little dressing with the apples: put the apple slices in a small bowl, add a tablespoon or two of the dressing and toss so they dont brown while you finish the rest of the salad.

5. Build the base: put 6 cups lightly packed mixed salad greens (spring mix, arugula, baby spinach) in a large serving bowl.

6. Add mix-ins: sprinkle 1 cup dried cranberries and the chopped toasted pecans over the greens, then add the dressed apple slices and the drained red onion.

7. Dress the salad: drizzle about half the dressing over the salad and gently toss with salad tongs or clean hands until evenly coated; taste and add more dressing if you like, but dont overdo it.

8. Finish with cheese and seasoning: crumble 4 oz goat cheese or feta (about 1/2 cup) over the top, give one gentle toss or just leave it scattered for a prettier look, then season with more kosher salt and freshly ground black pepper to taste.

9. Serve immediately: this salad is best right away so the greens stay crisp and the apples dont brown; if you need to hold it, keep the dressing separate and assemble just before serving.

Equipment Needed

1. Dry skillet or medium frying pan (for toasting pecans)
2. Plate to cool the toasted pecans
3. Chef’s knife
4. Cutting board
5. Small bowl and whisk or fork for the dressing
6. Small bowl to toss the apples with a bit of dressing so they dont brown
7. Measuring cups and spoons
8. Large serving bowl
9. salad tongs or clean hands (your call)
10. Spoon or spatula for drizzling and gentle tossing

FAQ

Q: How far ahead can I prep this salad?
A: Pretty far. Make the dressing up to a week and keep it in the fridge, toast pecans a day ahead and store airtight, and wash/dry greens 1 day before. Slice apples just before serving or slice and toss them in a little lemon juice or apple cider vinegar to stop browning for a few hours. Dont toss everything together until 10 to 15 minutes before you serve or the greens get limp.

Q: What can I use instead of goat cheese or feta?
A: You can swap for crumbled blue cheese, shaved parmesan, or even a soft ricotta. If you want dairy free, try avocado chunks, marinated tofu, or increase the nuts and seeds for a crunchy, rich bite.

Q: How do I keep the apples from turning brown?
A: Toss slices with a little lemon juice or a splash of the apple cider vinegar from the dressing. You can also soak them in cold water with a teaspoon of salt or sugar for 5 minutes, then drain. Slice them last minute for best color and crunch.

Q: Can I use different nuts or dried fruit?
A: Yes absolutely. Walnuts, almonds, or toasted pumpkin seeds all work great. Swap dried cranberries for dried cherries, apricots, or golden raisins depending on what you like.

Q: What's the easiest way to toast pecans?
A: Use a dry skillet over medium heat, shake the pan and stir for 4 to 6 minutes until fragrant, watch them closely they burn fast. Or spread on a baking sheet and bake at 350 F for 6 to 8 minutes, cool before chopping.

Q: The dressing seems tangy, can I tweak it?
A: Sure, this recipe leans bright because it uses nearly equal oil to vinegar. If you prefer milder, use a 3 to 1 oil to vinegar ratio, add a touch more honey for sweetness, and whisk or shake well to emulsify. Dressing will keep in the fridge about a week, just shake before using.

APPLE CRANBERRY PECAN SALAD Recipe Substitutions and Variations

Apples: pears (Bosc or Anjou) for similar sweetness and softness, Asian pear for extra crispness, thinly sliced persimmon in season for honeyed flavor, or jicama if you want the crunch without more sweetness
Dried cranberries: dried cherries or tart cherries for the same chew and tang, golden raisins or currants for a sweeter bite, pomegranate arils for fresh bright pop, or dried blueberries for a milder berry note
Pecan halves: toasted walnuts for a buttery swap, sliced or slivered almonds for extra crunch, hazelnuts for a toasty richness, or toasted sunflower seeds if you need a nut free option
Goat cheese or feta: feta if you want saltier crumble, chèvre for creamier tang, ricotta salata or shaved Parmesan for a milder savory note, or firm crumbled tofu / plant based feta for a dairy free version

Pro Tips

1) Toast the pecans but watch them like a hawk, they go from toasty to burnt in seconds; take them off the heat as soon as they smell nutty, then chop roughly so you get big crunchy bites and a few tiny crumbs to sprinkle on top.

2) Toss the apple slices in a little of the dressing or a squeeze of lemon right after slicing so they stay bright, but dont overdress them or theyll get soggy.

3) Make the dressing ahead and shake or whisk it hard so it emulsifies, then taste for balance, adding a tiny extra splash of vinegar if it needs brightness or a touch more honey if its too sharp.

4) Hold back some pecans and cheese to finish the salad at the last minute, and serve right away; if you must make it early, keep the greens and dressing separate and chill the bowl so everything stays crisp.

APPLE CRANBERRY PECAN SALAD Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I'm excited to share my Apple Cranberry Salad, which pairs apples, cranberries, and pecans with a simple dressing to offer a seasonal option for your Thanksgiving menu.

Servings

servings

Calories

364

kcal

Equipment: 1. Dry skillet or medium frying pan (for toasting pecans)
2. Plate to cool the toasted pecans
3. Chef’s knife
4. Cutting board
5. Small bowl and whisk or fork for the dressing
6. Small bowl to toss the apples with a bit of dressing so they dont brown
7. Measuring cups and spoons
8. Large serving bowl
9. salad tongs or clean hands (your call)
10. Spoon or spatula for drizzling and gentle tossing

Ingredients

6 cups mixed salad greens (spring mix, arugula, baby spinach), lightly packed
2 medium apples, cored and thinly sliced (Honeycrisp or Gala)
1 cup dried cranberries (craisins)
1 cup pecan halves, toasted and roughly chopped
4 oz crumbled goat cheese or feta (about 1/2 cup)
1/4 small red onion, thinly sliced (about 2 tbsp)
1/4 cup extra virgin olive oil
3 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Kosher salt and freshly ground black pepper, to taste

Directions

Toast the pecans: heat a dry skillet over medium, add 1 cup pecan halves and shake or stir until fragrant and lightly browned, about 4 to 5 minutes; transfer to a plate to cool, then roughly chop.
Make the dressing: whisk together 1/4 cup extra virgin olive oil, 3 tbsp apple cider vinegar, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard and a pinch of kosher salt and freshly ground black pepper until emulsified; taste and adjust sweetness or acid if needed.
Prep the fruit and onion: core and thinly slice 2 medium apples (Honeycrisp or Gala work great); thinly slice 1/4 small red onion (about 2 tbsp). If you want milder onion, soak the slices in cold water for 5 minutes then drain.
Toss a little dressing with the apples: put the apple slices in a small bowl, add a tablespoon or two of the dressing and toss so they dont brown while you finish the rest of the salad.
Build the base: put 6 cups lightly packed mixed salad greens (spring mix, arugula, baby spinach) in a large serving bowl.
Add mix-ins: sprinkle 1 cup dried cranberries and the chopped toasted pecans over the greens, then add the dressed apple slices and the drained red onion.
Dress the salad: drizzle about half the dressing over the salad and gently toss with salad tongs or clean hands until evenly coated; taste and add more dressing if you like, but dont overdo it.
Finish with cheese and seasoning: crumble 4 oz goat cheese or feta (about 1/2 cup) over the top, give one gentle toss or just leave it scattered for a prettier look, then season with more kosher salt and freshly ground black pepper to taste.
Serve immediately: this salad is best right away so the greens stay crisp and the apples dont brown; if you need to hold it, keep the dressing separate and assemble just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.