Description
This Holiday Honeycrisp Salad is a refreshing and vibrant dish featuring crisp Honeycrisp apples, toasted pecans, dried cranberries, and tangy blue cheese. Tossed in a homemade apple cider vinaigrette, this salad offers a perfect balance of sweet, tart, and savory flavors, making it an ideal festive side or light main course for holiday gatherings.
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—oil, apple cider vinegar, apple juice or cider, honey, lemon juice, salt, and pepper—in a mason jar. Tightly seal and shake vigorously until well blended. Alternatively, whisk ingredients in a bowl or blend using a mini food processor or blender for a smoother consistency.
- Prepare the Apples: Place the thinly sliced Honeycrisp apples in a large plastic bag. Squeeze in the juice of half a lemon, seal the bag, and gently shake to coat the apple slices evenly. This step prevents browning and adds a bright flavor.
- Assemble the Salad: In a large serving bowl, layer the salad greens first, followed by the coated apple slices, pecan halves, dried cranberries, and crumbled blue cheese, distributing each ingredient evenly.
- Dress and Toss: Just before serving, drizzle your desired amount of the prepared vinaigrette over the salad. Toss gently but thoroughly until all ingredients are evenly coated with the dressing, ensuring a balanced flavor in every bite.
Notes
- For extra crunch and flavor, lightly toast pecans before adding them to the salad.
- Candied pecans can be used for a sweeter touch.
- You can substitute dried cherries for cranberries depending on your preference.
- If blue cheese is not preferred, feta or goat cheese can be used as alternatives.
- The vinaigrette can be made a day ahead and refrigerated for convenience.
