Ingredients
Scale
- ½ cup light vegetable oil (sunflower or safflower) or extra-virgin olive oil
- ¼ cup apple cider vinegar
- ¼ cup unsweetened apple juice or apple cider
- 2–3 tbsp honey
- 1 tbsp lemon juice
- ½ tsp salt
- Freshly ground black pepper, to taste
- 3 medium Honeycrisp apples (about 1 lb), thinly sliced
- Juice of ½ lemon
- 12 oz salad greens (spring mix, baby spinach, arugula, or baby romaine)
- 1 cup pecan halves, toasted or candied
- ¾ cup dried cranberries or dried cherries
- 4 oz crumbled blue cheese
Instructions
- Make the vinaigrette: Combine oil, vinegar, apple juice, honey, lemon juice, salt, and pepper in a jar. Shake well or whisk until blended.
- Toss apple slices with lemon juice in a bag to prevent browning.
- Layer greens, apples, pecans, cranberries, and blue cheese in a bowl.
- Add dressing just before serving and toss gently.
Notes
- Store leftover salad undressed in the fridge for up to 1 day.
- Substitute feta for blue cheese if preferred.
- Toast pecans for deeper flavor.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 recipe
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg