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Apple Cranberry Pecan Salad

Apple cranberry pecan salad with baby spinach, crisp apple slices, and candied pecans. Tossed with a honey-poppy seed vinaigrette and topped with blue cheese for a sweet-tart crunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cup baby spinach or spring mix
  • 2 apples thinly sliced
  • 0.5 cup dried cranberries
  • 0.5 cup candied pecans
  • 0.5 cup blue cheese or feta, crumbled
  • 0.25 small red onion thinly sliced
Poppy seed dressing
  • 0.25 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 0.5 tsp Dijon mustard
  • 1 salt pinch

Method
 

Make the dressing
  1. Whisk olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, and salt until the mixture looks evenly combined and glossy. Keep whisking for 30-45 seconds to dissolve the honey.
Assemble the salad
  1. Place baby spinach in a large bowl so it forms an even base for toppings.
  2. Top with apples, arranging the slices so they’re visible across the greens.
  3. Sprinkle dried cranberries over the top for sweet bursts in every bite.
  4. Add candied pecans in an even layer to keep crunch throughout the salad.
  5. Scatter blue cheese (or feta) and let it fall in small crumbles across the surface.
  6. Add red onion slices for a sharper edge and gentle color contrast.
Dress and serve
  1. Drizzle the dressing over the salad just before serving so the greens stay crisp, then wait 1 minute for the dressing to settle.
  2. Toss gently to coat lightly, then serve immediately for the best texture.

Notes

Pro tip: thinly slice the apples and toss them with a spoonful of the dressing right before serving only if they start to brown. Refrigerate leftovers up to 2 days, but expect softer greens after dressing. Freezing is not recommended for this salad. For a lighter option, use feta and reduce the honey to 1 tablespoon.