Introduction

This Apple Salad is a delightful blend of fresh, crisp apples and mixed greens, topped with sweet candied pecans and tangy blue cheese. It’s perfect for a light lunch or a refreshing side dish that balances sweet and savory flavors beautifully.

Apple Salad with Candied Pecans, Blue Cheese, and Cranberries Recipe - Recipe Image

Ingredients

1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
2 tablespoons water
1 cup pecans
6 cups mixed greens
2 apples, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
2 tablespoons apple cider vinegar
1/2 shallot, finely chopped
1/2 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil

Instructions

Step 1: Candy the pecans by heating a skillet over medium heat. Combine the brown sugar, cinnamon, kosher salt, and water in the skillet, stirring until the sugar dissolves. Add the pecans and toss until they are fully coated. Let them simmer for about 5 minutes until the coating is sticky. Remove from heat and spread the pecans out on a parchment-lined baking sheet to cool in a single layer.
Step 2: In a large bowl, combine the mixed greens, thinly sliced apples, candied pecans, crumbled blue cheese, and dried cranberries. Refrigerate the salad until you are ready to dress and serve.
Step 3: Prepare the dressing by whisking together the apple cider vinegar, finely chopped shallot, Dijon mustard, and extra-virgin olive oil in a bowl or jar. Season with salt and pepper to taste.
Step 4: Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest flavors.

Tips & Variations

Use Fuji or Honeycrisp apples for extra sweetness and crunch.
Swap blue cheese for feta or goat cheese if you prefer a milder flavor.
For a vegan option, omit the cheese and use maple syrup instead of brown sugar to candy the pecans.
Add some thinly sliced red onion or fresh herbs like mint for additional brightness.

Storage

Store leftover salad components separately to maintain freshness—refrigerate mixed greens and apple slices in an airtight container for up to 2 days. Candied pecans keep best in an airtight container at room temperature for up to 1 week. Keep the dressing refrigerated and combine just before serving. Toss the salad again gently if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the candied pecans ahead of time?

Yes, candied pecans can be made up to a week in advance and stored in an airtight container at room temperature. This makes assembly quick and easy on the day of serving.

What can I use if I don’t have blue cheese?

Feta or goat cheese are great substitutes that offer a tangy flavor without the strong taste of blue cheese. Alternatively, omit the cheese entirely for a lighter salad.

Apple Salad with Candied Pecans, Blue Cheese, and Cranberries Recipe

Print Recipe

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4.7 from 88 reviews

A refreshing and flavorful Apple Salad featuring mixed greens, thinly sliced apples, candied pecans, blue cheese, and dried cranberries, tossed with a tangy apple cider vinegar dressing. Perfect for a light lunch or a vibrant side dish.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Candied Pecans

1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon kosher salt
2 tablespoons water
1 cup pecans

For the Salad

6 cups mixed greens
2 apples, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup dried cranberries

For the Dressing

2 tablespoons apple cider vinegar
1/2 shallot, finely chopped
1/2 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
Salt and pepper, to taste

Instructions

Candy Pecans: Heat a skillet over medium heat and combine the brown sugar, cinnamon, kosher salt, and water. Stir until the sugar dissolves completely, then add the pecans. Toss the pecans constantly until they are fully coated with the syrup and let them simmer for about 5 minutes until sticky. Remove from heat and spread the pecans in a single layer on a parchment-lined baking sheet to cool. Store any leftovers in an airtight container for up to one week.
Assemble the Salad: In a large bowl, combine the mixed greens, thinly sliced apples, cooled candied pecans, crumbled blue cheese, and dried cranberries. Refrigerate the mixture until you are ready to dress and serve.
Make the Dressing: In a small bowl or jar, whisk together the apple cider vinegar, finely chopped shallot, Dijon mustard, and extra-virgin olive oil. Season with salt and freshly ground pepper to taste.
Dress and Serve: Drizzle the prepared dressing over the salad ingredients. Toss gently to combine all flavors evenly, then serve immediately for the freshest taste.

Notes

For best results, use crisp apples such as Granny Smith or Honeycrisp for a nice contrast with the creamy blue cheese.
Candied pecans can be prepared in advance and stored in an airtight container to save time.
You can substitute walnuts or almonds for pecans if desired.
Adjust the amount of blue cheese or dried cranberries based on your taste preference.
Dress the salad just before serving to keep the greens crisp and fresh.

Keywords: Apple Salad, mixed greens, candied pecans, blue cheese, dried cranberries, apple cider vinegar dressing, easy salad recipe, autumn salad