Apple and Pecan Salad – Sweet, Crunchy, and Easy to Make
Make a refreshing apple and pecan salad with blue cheese and apple cider vinaigrette. Perfect for summer dinners, picnics, or light lunches.
Ingredients
- 4 cups mixed greens (spring mix, arugula, or baby spinach)
- 1 crisp apple, thinly sliced (Honeycrisp or Fuji work beautifully)
- ¼ cup pecans, toasted until fragrant
- ¼ cup crumbled blue cheese (or feta for a milder bite)
- 2 tbsp apple cider vinaigrette
Optional add-ins:
- 2 tbsp dried cranberries or pomegranate seeds
- 1 tbsp honey for a sweeter touch
- A sprinkle of sea salt and cracked pepper to finish
Instructions
- Toast the pecans: Place pecans in a dry skillet over medium heat for about 3–5 minutes, stirring occasionally, until they smell nutty and turn golden. Set aside to cool.
- Prepare the base: In a large mixing bowl, layer your mixed greens.
- Add fruit and cheese: Scatter the apple slices, then add the crumbled blue cheese.
- Finish and serve: Drizzle with apple cider vinaigrette, add the toasted pecans, and toss gently until the greens glisten. Serve immediately.