Description

A bright and festive Holiday Honeycrisp Salad featuring crisp Honeycrisp apples, toasted pecans, dried cranberries, and crumbled blue cheese, all combined with a tangy honey vinaigrette. This fresh and colorful salad is perfect for holiday gatherings and offers a delightful balance of sweet, tart, and savory flavors.

Ingredients

For the Vinaigrette

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 tablespoons honey
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground black pepper, to taste

For the Salad

3 medium Honeycrisp apples (about 1 pound), thinly sliced
Juice of ½ lemon
12 ounces salad greens (spring mix, baby spinach, arugula, baby romaine, or a combo)
1 cup pecan halves (toasted or candied)
¾ cup dried cranberries or dried cherries
4 ounces crumbled blue cheese

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Instructions

Make the Vinaigrette: Combine all vinaigrette ingredients—including the oil, apple cider vinegar, unsweetened apple juice, honey, lemon juice, salt, and pepper—in a mason jar. Seal tightly and shake vigorously until well blended. Alternatively, whisk together in a bowl or blend in a mini food processor or blender until emulsified.
Prepare the Apples: Place the thinly sliced Honeycrisp apples in a large plastic bag. Pour the juice of half a lemon over the apples, seal the bag, and shake gently to evenly coat the slices and prevent browning.
Assemble the Salad: In a large serving bowl, create layers starting with the salad greens, then add the lemon-coated apple slices, toasted pecan halves, dried cranberries or cherries, and finish with crumbled blue cheese on top.
Dress and Toss: Just before serving, drizzle the desired amount of the prepared vinaigrette over the salad. Toss gently to ensure all ingredients are evenly coated with the dressing, then serve immediately for best freshness and texture.

Notes

Lightly toast the pecans in a dry skillet over medium heat for 3-5 minutes for extra crunch and flavor; alternatively, use candied pecans for sweetness.
If you prefer a milder cheese, substitute blue cheese with feta or goat cheese.
This salad is best served immediately after dressing to avoid sogginess, especially of the greens and apple slices.
For a dairy-free version, omit the blue cheese and consider adding sliced avocado or toasted seeds for richness.
Use fresh, crisp Honeycrisp apples for the best texture and flavor; if unavailable, Fuji or Gala apples can be a substitute.