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This Harvest Apple Cranberry Salad tastes like fall in a bowl. Crisp apple slices, dried cranberries, toasted pecans and feta on a bed of greens, finished with a sweet and tangy maple Dijon dressing.
It’s pretty enough for the Thanksgiving table but simple enough for a Tuesday night, and it uses apples when they’re at their cheapest and best.
The homemade dressing takes two minutes in a jar and usually costs less than the fancy bottled kind.
Toss in leftover chicken or turkey and it becomes a filling lunch.
Ingredients and Swaps
- Greens: Mixed greens or baby spinach.
- Apples: A crisp variety like Honeycrisp or Gala. Pears also work.
- Dried cranberries and pecans: Walnuts or sunflower seeds can replace the pecans.
- Cheese: Feta or goat cheese.
- Dressing: Olive oil, apple cider vinegar, maple syrup and Dijon, shaken in a jar.
Tips for the Best Apple Cranberry Salad
- Toast the pecans. A few minutes in a dry skillet makes them crunchier and more flavorful.
- Slice the apples last. Or toss them with a little lemon juice so they don’t brown.
- Dry the greens. Dressing clings to dry leaves.
- Dress just before serving. Greens wilt quickly once dressed.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $8.00 from Walmart, $8.63 from ALDI · Per Serving – $1.33 to $1.44
Harvest Apple Cranberry Salad
Ingredients
Method
- Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Let cool.
- In a jar, shake together the olive oil, apple cider vinegar, maple syrup, Dijon, salt and pepper.
- Add the greens to a large bowl. Top with the apple slices, dried cranberries, pecans and feta.
- Drizzle with the dressing just before serving and toss gently.
Notes
- Swap pecans for walnuts or sunflower seeds.
- Pears work beautifully in place of apples.
- Add roasted sweet potato cubes to make it heartier.
- Dress only what you’ll eat right away so leftovers stay crisp.
How to Serve It
As a holiday side with Roasted Turkey Breast or Roasted Whole Turkey with Herbs, or as a main with chicken or roasted sweet potato cubes added. More ideas are in 12 Cheap Salad Recipes That Actually Fill You Up.
Storage & Serving Tips
- Store the greens, toppings and dressing separately for up to 3 days.
- Slice the apples right before serving, or toss them in a little lemon juice so they don’t brown.
- The dressing keeps in a jar in the fridge for up to 1 week.
- Not recommended for freezing.
- Washing tip: Rinse loose greens under cool running water (no soap or produce wash needed), then dry them well in a salad spinner or with a clean towel. Bagged greens labeled “washed” are ready to use, but if you like to rinse them anyway (we do), use a clean colander and sink and dry them well.
Planning a small holiday meal? See our Thanksgiving Dinner for 4 (With Real Prices).
Apple Cranberry Salad Questions
Can I make it ahead?
Yes. Prep the greens, toppings and dressing separately up to a day ahead and toss at the table.
Which apples are best?
Crisp, sweet-tart apples such as Honeycrisp, Gala, Fuji or Pink Lady. Softer apples turn mealy.
