Ingredients:
• For the Salad:
• 4 cups mixed greens (spinach, arugula, or spring mix)
• 2 medium apples (thinly sliced; use Honeycrisp, Granny Smith, or Fuji for variety)
• 1/2 cup dried cranberries
• 1/2 cup pecans (toasted for extra flavor)
• 1/4 cup crumbled feta or goat cheese (optional)
• 1/4 cup thinly sliced red onions (optional)
• For the Dressing:
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste
Instructions:
1. Toast the Pecans:
In a dry skillet over medium heat, toast the pecans for 2–3 minutes, stirring frequently. Remove from heat and let cool.
2. Prepare the Salad:
In a large bowl, combine the mixed greens, sliced apples, dried cranberries, toasted pecans, and red onions. Add the cheese if desired.
3. Make the Dressing:
In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
4. Assemble the Salad:
Drizzle the dressing over the salad just before serving. Toss gently to coat.
5. Serve Immediately:
Enjoy your fresh and vibrant apple cranberry pecan salad as a light meal or a side dish!
Let me know if you’d like to adjust the recipe.