Ingredients
Equipment
Method
- Prepare the Pecans: If not already toasted, spread the chopped pecans on a dry skillet over medium heat or on a baking sheet in a 350°F (175°C) oven for 5-7 minutes. Stir occasionally until fragrant and lightly browned. Let them cool completely.0.5 cup chopped pecans
- Prepare the Apples: Wash, core, and dice the crisp apples into ½-inch pieces. If desired, toss lightly with a squeeze of lemon juice to prevent browning.2 medium crisp apples
- Prepare the Red Onion: Finely slice or dice the red onion. If too sharp, soak it in a small bowl of cold water for about 10 minutes, then drain thoroughly.0.25 cup red onion
- Make the Dressing: In a small bowl or jar, combine olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper to taste. Whisk vigorously or shake well until thoroughly combined and emulsified. Taste and adjust seasoning as needed.3 Tbsp olive oil, 2 Tbsp apple cider vinegar, 1 Tbsp honey or maple syrup, 1 tsp Dijon mustard, to taste salt, to taste black pepper
- Assemble the Salad: In a large mixing bowl, combine the mixed greens, diced apples, dried cranberries, crumbled feta cheese (if using), and prepared red onion.4 cups mixed greens, 2 medium crisp apples, 0.5 cup dried cranberries, 0.25 cup crumbled feta cheese, 0.25 cup red onion
- Dress and Serve: Pour the prepared dressing over the salad ingredients. Gently toss until all components are evenly coated. Add the toasted pecans last to maintain their crunch.0.5 cup chopped pecans
- Final Touches: Serve immediately to enjoy the apples at their crispest. Garnish with a few extra pecan halves or a sprinkle of additional feta if desired.
Notes
For the freshest salad, assemble and dress right before serving. Adjust sweetness and tartness of the dressing to your preference.
