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Fall harvest salad with mixed greens, apple slices, dried cranberries, pecans and feta

Harvest Apple Cranberry Salad

Mixed greens with crisp apples, dried cranberries, toasted pecans and feta in a maple Dijon vinaigrette. An easy fall salad for weeknights or Thanksgiving.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 cups mixed greens or baby spinach
  • 2 crisp apples thinly sliced, such as Honeycrisp or Gala
  • ½ cup dried cranberries
  • ½ cup pecans roughly chopped
  • ½ cup crumbled feta or goat cheese
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Method
 

  1. Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Let cool.
  2. In a jar, shake together the olive oil, apple cider vinegar, maple syrup, Dijon, salt and pepper.
  3. Add the greens to a large bowl. Top with the apple slices, dried cranberries, pecans and feta.
  4. 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.