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Apple Cranberry Pecan Salad

Apple cranberry pecan salad with baby spinach, sweet-tart apples, crunchy candied pecans, and a creamy poppy seed dressing. A quick toss salad that comes together fast—drizzle dressing just before serving for crisp texture.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Apple Cranberry Pecan Salad
  • 6 cup baby spinach or spring mix Use fresh leaves; leave chilled for best crunch.
  • 2 apples Slice thin for easy bite and even distribution.
  • 0.5 cup dried cranberries Spread evenly so every forkful gets tang.
  • 0.5 cup candied pecans Add last layer for maximum crunch.
  • 0.5 cup crumbled blue cheese or feta Use blue cheese for sharper flavor or feta for milder tang.
  • 0.25 small red onion Thinly slice for gentle bite throughout.
  • 0.25 cup olive oil For a smooth, pourable dressing.
  • 2 tbsp red wine vinegar Brings acidity to balance the honey.
  • 2 tbsp honey Sweetens and rounds out the vinegar tang.
  • 1 tsp poppy seeds Adds texture and classic poppy seed dressing flavor.
  • 0.5 tsp Dijon mustard Helps emulsify the dressing.
  • 1 salt Use just a pinch to season and brighten flavors.

Method
 

Make the poppy seed dressing
  1. Whisk olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, and salt until combined and glossy.
  2. Continue whisking for 20 to 30 seconds to help emulsify the dressing.
Assemble the salad
  1. Place baby spinach or spring mix in a large bowl.
  2. Top with thinly sliced apples, dried cranberries, candied pecans, crumbled blue cheese or feta, and thinly sliced red onion.
Dress and serve
  1. Drizzle the dressing over the salad just before serving.
  2. Toss gently to coat without bruising the greens, then serve immediately.

Notes

Pro tip: Keep greens and apples chilled until right before assembling to prevent wilting. Store assembled salad (without dressing) in the fridge up to 1 day; add dressing only when ready to eat. Freezing is not recommended. For a lighter option, use half the blue cheese and swap honey for maple syrup or reduce to 1 tbsp honey while keeping the rest the same.