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Apple Cranberry Pecan Salad Recipe – Easy Autumn Harvest Lunch

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This vibrant autumn salad features crisp apples, chewy cranberries, toasted pecans, and creamy feta tossed with a sweet-savory maple Dijon vinaigrette. It’s quick to prepare, packed with flavor, and perfect for lunch, potlucks, or holiday gatherings.

Ingredients

Scale
  • 5 cups fresh baby spinach (washed and dried, or use a mix of greens)
  • 2 medium Honeycrisp or Fuji apples (cored and thinly sliced; Granny Smith for more tartness)
  • 1/2 cup dried cranberries (sweetened or unsweetened)
  • 3/4 cup pecan halves (toasted for extra crunch and flavor; substitute walnuts if preferred)
  • 1/4 cup crumbled feta cheese (optional; goat cheese works too)
  • 1/4 red onion (thinly sliced; soak in cold water for 10 minutes to mellow)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat a small skillet over medium heat. Add pecan halves and toast, stirring frequently, for 3–5 minutes until fragrant and slightly darkened. Remove from heat and let cool.
  2. Wash and dry spinach. Core and thinly slice apples. Slice red onion thinly and soak in cold water for 10 minutes, then drain.
  3. In a small bowl or blender, combine maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. Whisk or blend until creamy and fully emulsified. Taste and adjust seasoning as needed.
  4. Place spinach in a large mixing bowl. Add apples, drained red onion slices, dried cranberries, and cooled pecans. Toss gently to combine.
  5. Drizzle about half the maple Dijon vinaigrette over the salad. Toss gently until everything is lightly coated. Add more dressing as desired.
  6. Transfer salad to a serving platter or individual bowls. Top with crumbled feta cheese and reserved pecans and cranberries. Serve immediately, or cover and chill for up to 30 minutes.

Notes

For vegan or dairy-free, omit the cheese or use a plant-based alternative. Toasting pecans enhances flavor and crunch. Slice apples just before serving or toss with lemon juice to prevent browning. The vinaigrette can be made up to 3 days ahead. For nut-free, use roasted pumpkin seeds. Store undressed salad in the fridge for up to 2 days.

Nutrition

Keywords: apple cranberry pecan salad, autumn salad, maple dijon vinaigrette, healthy lunch, fall salad, spinach salad, easy salad recipe

Find it online: https://tomyumy.com/apple-cranberry-pecan-salad-recipe-easy-autumn-harvest-lunch/