Description
A refreshing and festive Holiday Honeycrisp Salad featuring crisp Honeycrisp apples, crunchy pecans, dried cranberries, and tangy blue cheese, all tossed in a homemade apple cider vinaigrette. Perfect for holiday gatherings or any time you crave a light, flavorful salad.
Ingredients
Scale
Vinaigrette
- ½ cup light vegetable oil (e.g., sunflower, safflower) or extra-virgin olive oil
- ¼ cup apple cider vinegar
- ¼ cup unsweetened apple juice or apple cider
- 2–3 tablespoons honey
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Salad
- 3 medium Honeycrisp apples (about 1 pound), thinly sliced
- Juice of ½ lemon
- 12 ounces salad greens (spring mix, baby spinach, arugula, baby romaine, or a combo)
- 1 cup pecan halves (toasted or candied)
- ¾ cup dried cranberries or dried cherries
- 4 ounces crumbled blue cheese
Instructions
- Make the Vinaigrette: Combine all vinaigrette ingredients in a mason jar, tightly seal, and shake vigorously until blended. Alternatively, whisk ingredients in a bowl or blend in a mini food processor or blender to ensure a smooth and well-emulsified dressing.
- Prepare the Apples: Place the thinly sliced Honeycrisp apples in a large plastic bag. Add the juice of half a lemon, seal the bag, and shake gently to coat the apples evenly. This prevents browning and adds a fresh citrus flavor.
- Assemble the Salad: In a large serving bowl, layer the salad greens first, then add the lemon-coated apple slices, followed by the toasted or candied pecans, dried cranberries, and crumbled blue cheese for a mix of textures and flavors.
- Dress and Toss: Just before serving, drizzle the desired amount of vinaigrette over the assembled salad. Toss gently but thoroughly until every ingredient is evenly coated with the dressing for a balanced taste in every bite.
Notes
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- For a sweeter salad, use candied pecans instead of toasted pecans.
- Feel free to substitute blue cheese with feta or goat cheese if preferred.
- The lemon juice on apples helps prevent browning – don’t skip this step for best presentation.
- This salad is best served immediately after dressing to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (toasting pecans, optional)
- Category: Salad
- Method: No-Cook
- Cuisine: American
