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Apple Cranberry Pecan Salad

Apple cranberry pecan salad with poppy seed dressing for a crisp, sweet-tart bite. Toss baby spinach with thinly sliced apples, cranberries, candied pecans, and blue cheese for a vibrant, make-ahead-friendly side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Salad
  • 6 cup baby spinach or spring mix
  • 2 apples, thinly sliced
  • 0.5 cup dried cranberries
  • 0.5 cup candied pecans
  • 0.5 cup crumbled blue cheese or feta
  • 0.25 small red onion, thinly sliced
Poppy Seed Dressing
  • 0.25 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tsp poppy seeds
  • 0.5 tsp Dijon mustard
  • 1 salt pinch

Method
 

Make the poppy seed dressing
  1. Whisk olive oil, red wine vinegar, honey, poppy seeds, Dijon mustard, and salt until well combined and slightly thickened.
  2. Whisking should make the dressing look cohesive with visible poppy seeds suspended throughout.
Assemble the salad
  1. Place the baby spinach or spring mix in a large bowl.
  2. Top with the thinly sliced apples, dried cranberries, candied pecans, crumbled blue cheese or feta, and thinly sliced red onion.
Dress and serve
  1. Drizzle the dressing over the salad just before serving so the greens stay crisp.
  2. Toss gently and serve immediately.

Notes

Pro tip: keep the dressing separate until serving—tossing last helps prevent wilting and keeps apples crunchy. Refrigerate dressed components separately in airtight containers for up to 2 days; assemble and drizzle within 1 day for best texture. Freezing is not recommended. For a dairy-light swap, use feta alternatives or omit the cheese for a lower-fat version.