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Close-up of a vibrant Thanksgiving salad featuring crisp lettuce, apple slices, dried cranberries, feta cheese, and pumpkin seeds.

Thanksgiving Apple Cranberry Salad with Honey Balsamic Vinaigrette

This Thanksgiving salad features crisp apples, tart cranberries, crunchy pepitas, and creamy goat cheese, all tossed in a honey balsamic vinaigrette. It's a perfect make-ahead dish to complement your holiday meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 5 ounces spring greens salad blend (about 5 cups)
  • 1 large Granny Smith apple (or 2 small)
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (green pumpkin seeds) or chopped raw pecans
  • 2 ounces goat cheese chilled, crumbled (about ⅓ cup)
For the Apple Cider Vinaigrette
  • ¼ cup extra-virgin olive oil
  • 1 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoons honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt
  • to taste Freshly ground black pepper

Equipment

  • medium skillet
  • Small bowl
  • cup or jar
  • large serving bowl

Method
 

  1. Toast the pepitas in a medium skillet over medium heat, stirring frequently, until they turn golden on the edges and make popping noises. If using pecans, warm them until fragrant. Transfer to a small bowl to cool.
  2. Make the dressing: In a cup or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and salt until well blended. Season to taste with pepper.
  3. Just before serving, chop the apple into thin, bite-sized pieces. Place the spring greens in a large serving bowl. Top with the chopped apple, dried cranberries, and toasted pepitas. Crumble the goat cheese over the salad.
  4. Drizzle the salad with enough dressing to lightly coat the leaves once tossed. Gently toss to mix all ingredients and serve.

Notes

For a vegan option, substitute maple syrup for honey and omit the goat cheese. Store dressing separately from the greens, as greens wilt quickly when dressed. Chop apples just before serving to prevent browning. For a salad with more longevity, swap spring greens for chopped kale, as the dressing will help preserve the apples.

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