Prep Time: 20 mins | Total Time: 20 mins | Servings: 8 to 10
This holiday honeycrisp salad is a delicious, refreshing salad that’s filled with flavor. The fresh apple slices, crunchy toasted pecans, chewy dried cranberries, and zippy blue cheese are tossed and coated in a simple tangy-sweet apple cider vinaigrette. This salad will transform your dinner into something special!
INGREDIENTS
¼ c. apple cider vinegar
¼ c. unsweetened apple juice OR apple cider
½ c. light vegetable oil, such as sunflower or safflower, OR extra-virgin olive oil
2 to 3 tbsp honey
1 tbsp lemon juice
3 medium Honeycrisp apples (about 1 lb.), thinly sliced
Juice of ½ lemon
1 c. pecan halves, toasted or candied
¾ c. dried cranberries OR dried cherries
12 oz. salad greens, spring mix, baby spinach, arugula, baby romaine, OR a combo of your favorites
4 oz. crumbled blue cheese
½ tsp salt
Freshly ground black pepper, to taste
HOW TO MAKE HOLIDAY HONEYCRISP SALAD
Step 1: Apple Cider Vinaigrette: In a mason jar, measure the oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper. Cover and tightly seal the lid. Shake the jar until the ingredients are well-combined. Or you can place them in a medium bowl and whisk well until blended. You can also do this in a blender or mini food processor.
Step 2: In a large plastic baggie, place the slices of apple and squeeze the fresh lemon juice over them. Close the bag and shake well.
Step 3: Layer the salad greens, apple slices, pecans, dried cranberries, and blue cheese in a large salad bowl.
Step 4: Dress the salad with your preferred amount of Apple Cider Vinaigrette just before serving and toss well.
Notes:
Store the vinaigrette in the fridge. Let it come to room temperature, then shake well before using.
After you toast the pecans, let them cool fully before storing them in an airtight container. Then, wash the salad greens and make sure to dry them.
If making a couple of hours on the same day, slice the apples and shake them in lemon juice. Squeeze out the air of the bag and keep it in the fridge until you are ready to assemble the salad. I prefer to use Honeycrisp apples as they hold their bright color for a few hours (shaken with lemon juice).
Nutrition Facts:
Calories: 280 kcal | Carbohydrates: 24g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 11mg | Sodium: 356mg | Potassium: 238mg | Fiber: 3g | Sugar: 17g | Vitamin A: 635IU | Vitamin C: 15mg | Calcium: 93mg | Iron: 1mg
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