Cranberry Pecan Apple Salad Recipe (2024)

This Cranberry Pecan Apple Salad Recipe is full of delicious and healthy ingredients for an amazing fresh salad filled with tons of flavor. It’s colorful, delicious, and perfect for everyday eats or for any gathering.

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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

One thing I love to make is a BIG SALAD. Every time I think of a salad, I think of Elaine on Seinfeld and how she loved ordering a big salad from their favorite diner. I have no clue what was in that big salad, but I imagine it was pretty amazing.

This big salad is one of my favorites and it’s one I’ve been showing up to our get-togethers with. It’s bright, colorful, and full of lots of healthy and yummy ingredients.

This salad is filled with apples, cranberries, spinach, red onion, and topped with creamy goat cheese, sugared pecans, and a sweet and tangy dressing. It is a salad recipe that everyone will ask you the recipe for.

Here’s how I make it.

How to make Cranberry Pecan Apple Salad

Grab a mandolin and thinly slice your red apples and red onions. The thin slices of apple and red onion create the perfect bite when eating the salad with the other ingredients.

If you don’t have a mandolin, you can just chop these ingredients into bite-sized pieces.

Place the apple slices in a large salad bowl and squeeze the fresh lemon juice over the apple slices and toss, ensuring all apple slices get covered in the lemon juice. This is so your apples don’t turn brown.

Then add spinach mix, apple slices, red onion slices, cranberries, sugared pecans, and goat cheese to the bowl. Use salad tongs and toss these ingredients together. Set aside.

Make the salad dressing

In a small mason jar, add apple cider vinegar, dijon mustard, white sugar, olive oil, and salt and pepper. Cover and shake vigorously, for about 20-30 seconds, until salad dressing has thickened.

When ready to serve, lightly pour dressing over salad greens and toss.

Serve and enjoy.

Helpful Tips:

• It’s best to wait until right before serving to pour the dressing on. If you put the dressing on too early, the spinach leaves will wilt. Your salad will still taste good, it just won’t be as pretty.
• I use my Sugared Pecans for the chopped pecans in this recipe. I just give them a quick pulse in my mini food processor to chop them up a bit.
• This is a great base salad that can be changed up in a few ways:
  • Apples – I use red delicious apples (for color and tartness) but a thinly sliced granny apple is great in this salad too.
  • A thinly sliced shallot is a great sub for the red onion.
  • Need protein? Baked chicken breast or drained chickpeas are a great addition if you are looking for more of a meal.
• Feel free to double or triple the dressing and keep it on the side. This stuff is pretty good on all kinds of greens.

Looking for other big salad recipes? Try these out:

• Kale and Broccoli Salad with Sweet and Sour Dressing
• Sweet Chili Thai Cucumber Salad
• Carrot Raisin Salad
• Shrimp and Bacon Spinach Salad Recipe