Description
This Holiday Honeycrisp Salad is a vibrant and refreshing dish perfect for festive gatherings. It combines crisp, thinly sliced Honeycrisp apples coated with fresh lemon juice, a mix of salad greens, toasted pecans, dried cranberries, and crumbled blue cheese. The salad is dressed with a homemade apple cider vinaigrette that brings together the flavors with a balanced tangy sweetness. Ready in just 20 minutes, this salad is an easy and impressive addition to any holiday meal.
Ingredients
Scale
Dressing Ingredients
- 1/2 cup light vegetable oil (such as sunflower or safflower OR extra-virgin olive oil)
- 1/4 cup apple cider vinegar
- 1/4 cup unsweetened apple juice OR apple cider
- 2 to 3 tablespoons honey
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Freshly ground black pepper (to taste)
Salad Ingredients
- 3 medium Honeycrisp apples (about 1 pound) (thinly sliced)
- Juice of 1/2 lemon
- 12 ounces salad greens (spring mix, baby spinach, arugula, baby romaine, OR a combo of your favorites)
- 1 cup pecan halves (toasted or candied)
- 3/4 cup dried cranberries
- 4 ounces crumbled blue cheese
Instructions
- Prepare the Apple Cider Vinaigrette: Measure the vegetable oil, apple cider vinegar, unsweetened apple juice or apple cider, honey, lemon juice, salt, and freshly ground black pepper into a mason jar. Screw the lid on tightly and shake vigorously until all ingredients are thoroughly combined. Alternatively, whisk the ingredients together in a medium bowl or blend them in a blender or mini food processor to achieve a smooth vinaigrette.
- Prepare the Apples: Place the thinly sliced Honeycrisp apples into a large plastic baggie. Squeeze the juice of half a lemon over the slices, seal the bag, and shake it gently to ensure the apple slices are evenly coated with the lemon juice. This prevents browning and adds bright flavor.
- Assemble the Salad: In a large salad bowl, layer the salad greens first, then add the lemon-coated apple slices on top. Sprinkle the toasted or candied pecan halves evenly over the salad, followed by the dried cranberries and crumbled blue cheese.
- Dress and Toss the Salad: Just before serving, pour the desired amount of the prepared apple cider vinaigrette over the salad ingredients. Toss gently but thoroughly to coat all ingredients evenly with the dressing, ensuring each bite is flavorful.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant, stirring occasionally.
- Candied pecans can be used for extra sweetness and crunch, purchased pre-made or homemade.
- The salad dressing can be stored in the refrigerator for up to one week. Shake or stir well before using.
- Feel free to substitute blue cheese with goat cheese or feta for a milder flavor.
- This salad is best served fresh to maintain the crispness of the apples and greens.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
