Apple Cranberry Salad
This apple cranberry salad is my go-to when I want something crisp and seasonal. The maple Dijon dressing gives it just the right balance of tang and sweetness. It’s perfect for fall dinners or any time you want a fresh side.
Servings: 8 servings
Calories: 227kcal
Ingredients
For the Salad:
- 3 apples crispy varieties, such as honeycrisp, pink lady, or fuji thinly sliced
- 2 cups arugula or mixed greens
- 3 cups brussels sprouts thinly sliced
- ½ cup pecans toasted, chopped
- ½ cup crumbled feta or goat cheese
- ⅓ cup dried cranberries
- ⅓ cup pomegranate arils
For the Maple Dijon Dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons maple syrup
- ¼ teaspoon kosher salt or more to taste
Instructions
- Make the dressing first. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, until smooth and emulsified. Taste and adjust seasonings to your liking. Set aside.
- Using a mandolin or sharp knife, cut the brussels sprouts in half and then thinly slice thinly.
- In a large serving bowl, toss the greens and brussels sprouts together.
- Drizzle about half of the dressing over the salad, toss gently to coat.
- Then add sliced apples, nuts, cheese, dried cranberries and pomegranate arils and drizzle remaining dressing.
- Best served right away for maximum crunch.
Notes
- To help prevent the apple from browning, toss apple slices in a little lemon juice before adding them to the salad.
- If you want to make this salad ahead of time, mix the dressing and prep all ingredients ahead of time, but combine just before serving.
- Slice the apples thin and evenly so they mix well with the greens and stay crisp.
- Toss apple slices with a little lemon juice to keep them from browning if you’re prepping ahead.
- Use a mandolin for the Brussels sprouts to get thin, uniform shreds that blend smoothly into the salad.
- Toast the pecans before adding them for deeper flavor and extra crunch.
- Whisk the dressing until fully emulsified so it coats the salad evenly without separating.
- Dress the greens first, then layer the toppings to keep the salad light and well-balanced.
- Add the cheese last to prevent it from breaking down into the dressing.
- Chill the ingredients before assembling for a crisp, refreshing texture.
- Leftovers can be stored for up to 2 days, but the salad tastes best right after tossing.
Nutrition
Calories: 227kcal | Carbohydrates: 21g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 212mg | Potassium: 282mg | Fiber: 4g | Sugar: 14g | Vitamin A: 449IU | Vitamin C: 33mg | Calcium: 81mg | Iron: 1mg