Fall Apple Cranberry Salad

This crisp apple salad comes alive every fall in my kitchen with crunchy toasted pecans, fresh apple slices, brussels sprouts, and mixed greens all tossed together in a sweet tangy apple vinaigrette. Easy enough for a speedy weekday lunch but delicious enough to be the star side at any gathering, it is my go to as soon as apple season hits.

The first time I brought this to a family dinner it disappeared before the main course was served. Now it is a standing request every Thanksgiving.

Ingredients

• Pecan halves: Toast and chop for deep nutty crunch Look for fresh and plump ones without any shriveling
• Brussels sprouts: Shredded thin for texture and heartiness Choose firm green sprouts with tightly packed leaves
• Baby spring mix: Brings delicate flavor and extra vitamins Opt for a bag with brightly colored crisp leaves
• Apples: Thinly sliced for juicy tart pockets Granny Smith or Honeycrisp keep their structure best Pick ones that feel heavy for their size
• Crumbled goat cheese: For richness and tang Any crumbly cheese like goat feta or blue works Good goat cheese is creamy not dry
• Dried cranberries: Offers bursts of sweetness and chew Use ones without added sugar if possible
• Pomegranate seeds: Adds color pop and juicy crunch Choose seeds that look plump and ruby red
• Apple juice: For sweetness in the vinaigrette Look for 100 percent juice for best flavor
• Apple cider vinegar: Gives sharp bright acidity Organic raw cider gives deeper flavor
• Pure maple syrup or honey: Sweetens the vinaigrette Go for pure syrup or true honey for richness
• Dijon mustard: Brings depth and emulsifies the dressing Smooth Dijon mixes in beautifully
• Kosher salt and freshly ground black pepper: Seasons and enhances every flavor Use flaky kosher salt and grind pepper fresh
• Extra virgin olive oil: Rich mouthfeel and blends dressing Pick an olive oil that smells fruity and fresh

Step-by-Step Instructions

Prep the Brussels Sprouts:

Place brussels sprouts in a food processor with slicing or shredding attachment Process until you have thin strips about six to eight cups total A sharp knife or careful swipe on a mandoline works too

Build the Salad Base:

Toss the shredded brussels sprouts together with your favorite baby spring mix Gently lift and combine in a large wide bowl to keep everything fluffy

Layer on the Goodies:

Arrange sliced apples on top of the greens Scatter crumbled cheese dried cranberries and pomegranate seeds over the salad Sprinkle with the toasted pecans for a last hit of crunch

Make the Apple Vinaigrette:

In a glass measuring cup or medium bowl whisk together apple juice apple cider vinegar maple syrup Dijon salt and pepper While whisking slowly drizzle in olive oil Keep whisking briskly until dressing looks thick and glossy You can also shake it up in a sealed jar

Dress and Serve:

Right before eating lightly drizzle vinaigrette over the whole salad Toss gently so nothing gets bruised Serve extra vinaigrette on the side for topping

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Toasted pecans have always been my favorite part Every autumn my little ones help scatter them over the top and we end up eating half before the salad even reaches the table

Storage Tips

Leftover salad without dressing will keep fresh and crisp in the fridge for up to two days Once dressed it is best eaten within a few hours For the vinaigrette any extra can be stored in a lidded container in the refrigerator for up to a week A quick shake will bring it back together

Ingredient Substitutions

No goat cheese Try feta blue cheese or even crumbled aged cheddar If you are out of pecans walnuts or almonds are fantastic swaps Use dried cherries instead of cranberries for an extra tart bite If brussels sprouts are not your thing shredded kale or cabbage can work in their place

Serving Suggestions

Serve this salad with roasted chicken or turkey as an autumn main Dish it up alongside a warm butternut squash soup for a cozy lunch It is also lovely as part of a holiday buffet since it holds up well even at room temperature

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Cultural and Seasonal Context

Apple salads are a fall staple across many cultures This recipe is inspired by farmstand salads you find at apple orchards each autumn in the Northeast The blend of fresh orchard flavor and hearty late season greens are a celebration of the harvest season every bite tastes like fall memories for me

Recipe FAQs

→ What apples work best for this salad?

Try crisp varieties like Granny Smith or Honeycrisp. Their tartness and crunch complement the other ingredients.

→ How do you toast pecans for salads?

Spread chopped pecans on a baking sheet and toast in a 350°F oven for about 5-7 minutes, stirring once.

→ Can I make this salad ahead of time?

Prepare components in advance but combine with dressing just before serving to keep everything crisp.

→ Are there cheese substitutes for this dish?

Use crumbled goat cheese, blue cheese, or feta. For a dairy-free option, simply omit the cheese.

→ Is the apple vinaigrette easy to make?

Yes, whisk together apple juice, cider vinegar, maple syrup, Dijon mustard, oil, salt and pepper until emulsified.

→ How should leftovers be stored?

Keep the vinaigrette and salad separate in airtight containers in the fridge for up to 3 days.