Description
This Pecan Apple Salad is an easy and quick bowl of crisp apples and toasted pecans and fresh greens tossed with a simple maple Dijon dressing. It is one of the best healthy ideas for a weeknight dinner and meal prep and holiday potluck or brunch because it feels fresh and filling without being heavy. Every bite has crunch and sweetness and creamy feta with a bright dressing that keeps the salad lively.
Ingredients
- 6 cups mixed spring greens
- 2 medium crisp apples
- 1 tablespoon lemon juice
- 3/4 cup pecan halves
- 1/2 cup crumbled feta cheese
- 1/3 cup dried cranberries
- 1/4 cup thin sliced red onion
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
Instructions
- The apples change from whole fruit into thin uneven slices with pale centers and bright red edges. The lemon juice lightly glosses the slices and keeps them fresh while a few pieces overlap casually in the bowl.
- The pecans change from pale raw halves into darker toasted pieces with uneven golden edges. A few halves split naturally and gather in loose clusters which gives the salad deeper crunch and a warmer flavor.
- The dressing changes from separate ingredients into a smooth golden mixture with tiny mustard specks. The oil and vinegar look blended and glossy instead of separate which helps the salad coat evenly later.
- The greens change from plain leaves into a colorful salad base with apple slices and red onion tucked between the leaves. The apple pieces are partly mixed through the bowl and the onion ribbons sit unevenly across the greens without covering them.
- The salad changes into a fully dressed bowl with toasted pecans and feta crumbles and cranberries scattered over the greens. The maple Dijon dressing lightly coats the leaves and creates glossy patches while the toppings settle unevenly between apple slices.
- The salad moves from the mixing bowl to a white plate as one finished portion with apple slices lifted above the greens. The final plate shows toasted pecans with browned edges and scattered feta and cranberries and glossy uneven dressing for a homemade finish.
Notes
Pro Tips:
- Use crisp apples like Honeycrisp or Pink Lady because softer apples can turn mushy once tossed with dressing.
- Let the toasted pecans cool before adding them so the greens stay fresh and the feta does not soften too quickly.
- Toss the dressing in small amounts and add more only as needed so every leaf is glossy but not weighed down.
- For meal prep keep the dressing and pecans separate then combine right before serving for the best crunch.
Storage: Store leftover Pecan Apple Salad in an airtight container in the refrigerator for up to one day if it has already been dressed. For the best texture store the greens and apple slices and toppings separately from the dressing so the salad stays crisp. Keep toasted pecans in a separate small container at room temperature so they do not soften in the refrigerator. If the apples begin to brown slightly they are still safe to eat though the salad will look freshest when served soon after slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: American