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–+ servings
Close-up of a vibrant Thanksgiving salad with crisp lettuce, apple slices, dried cranberries, pecans, and blue cheese.

Honey Balsamic Pecan Apple Salad

This salad is a quick and healthy option for busy weeknights, perfect for the holiday season. It's meal-prep friendly and combines sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Pecan Toasting Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple Cider Vinaigrette
  • 1/2 cup vegetable oil such as sunflower or safflower OR extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup unsweetened apple juice OR apple cider
  • 2 to 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • to taste Freshly ground black pepper
Salad Components
  • 3 Honeycrisp apples about 1 pound, thinly sliced
  • 1/2 lemon juice from 1/2 lemon
  • 12 ounces salad greens spring mix, baby spinach, arugula, baby romaine, OR a combo of your favorites
  • 1 cup pecan halves toasted or candied
  • 3/4 cup dried cranberries OR dried cherries
  • 4 ounces crumbled blue cheese

Equipment

  • Mason Jar
  • Half Sheet Pan
  • Salad Spinner
  • Salad Serving Bowl

Method
 

  1. To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
  2. Place apple slices in a large plastic baggie and squeeze the fresh lemon juice over them. Close bag and shake to coat.
  3. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese.
  4. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.

Notes

To toast pecans: Preheat oven to 350°F (175°C). Spread pecans on a half sheet pan and bake for 7 to 10 minutes, or until fragrant and lightly toasted. Watch carefully to prevent burning.

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