Oh, how I love autumn! The crisp air, the golden leaves, and most importantly the incredible flavors that come with the season. That’s why this Autumn Harvest Apple and Cranberry Salad with Pecans has become my go-to dish for gatherings. It’s fresh, vibrant, and packed with everything I crave this time of year sweet apples, tart cranberries, and crunchy pecans all tossed together in a simple, tangy dressing. Trust me, this salad disappears fast at potlucks I once had to make a second batch because my cousin ate half of it before dinner even started!
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Why You’ll Love This Autumn Harvest Apple and Cranberry Salad with Pecans
This isn’t just another salad—it’s a celebration of fall in a bowl! Here’s why it’s my absolute favorite:
- Effortless elegance: You can throw this together in 10 minutes flat, yet it looks like you spent hours
- Perfect flavor balance: Sweet apples play off tart cranberries while toasty pecans add that satisfying crunch
- Seasonal superstar: Every bite tastes like autumn with ingredients that are at their peak right now
- Crowd-pleaser magic: Works equally well at fancy dinners or casual lunches—my kids and foodie friends both devour it
- Healthy indulgence: Packed with fiber and antioxidants but still feels like a treat with that honey-kissed dressing
I promise, this salad will become your new autumn tradition—just like it’s become mine!
Ingredients for Autumn Harvest Apple and Cranberry Salad with Pecans
Here’s everything you’ll need to make this vibrant autumn salad—and trust me, quality ingredients make all the difference!
- 2 cups mixed greens: I love using a blend of baby spinach and arugula for peppery contrast, but any fresh salad mix works
- 1 large apple, thinly sliced: Choose crisp varieties like Honeycrisp or Fuji—their sweetness balances the tart cranberries perfectly
- 1/2 cup dried cranberries: Measure these packed—they’re little flavor bombs that plump up beautifully
- 1/4 cup chopped pecans: Toast them lightly for extra depth (my secret weapon!)
- 2 tbsp olive oil: A good fruity extra virgin oil makes the dressing sing
- 1 tbsp apple cider vinegar: That tangy kick is non-negotiable for me
- 1 tsp honey: Adjust to taste—sometimes I’ll squeeze in an extra half teaspoon if my apples aren’t super sweet
- Salt and pepper to taste: Don’t skip these! A pinch of flaky sea salt at the end is magic
Tip: No pecans? Try walnuts or even roasted pumpkin seeds for a fun twist. And if you’re not into dried cranberries, pomegranate arils make a gorgeous seasonal swap!
How to Make Autumn Harvest Apple and Cranberry Salad with Pecans
Ready to whip up this autumn masterpiece? Let’s do it! The process is so simple, but I’ve got all my little tricks to make it absolutely perfect.
Step 1: Prepare the Greens and Apples
First, give your greens a good wash—I like to spin them dry in a salad spinner so the dressing clings beautifully. For the apples, slice them thin (I leave the skin on for color and nutrients!). If you’re prepping ahead, toss the slices with a tiny bit of lemon juice to keep them from browning—but honestly, I usually skip this because we devour the salad too fast!
Step 2: Assemble the Salad
Now the fun part! In a big bowl, layer those crisp greens with the apple slices, then shower everything with the ruby-red cranberries and those glorious pecans. Pro tip: save a few pecans to sprinkle on top for presentation—it makes all the difference!
Step 3: Make the Dressing
Grab a small jar or bowl and whisk together the olive oil, apple cider vinegar, honey, and a pinch each of salt and pepper. I always taste it—sometimes I’ll add an extra drizzle of honey if my apples are extra tart. The dressing should make you pucker just slightly before it hits the sweet notes.
Step 4: Toss and Serve
Drizzle that gorgeous dressing over your salad and toss everything gently—you want every leaf lightly coated but not drowned. Serve it immediately while everything’s crisp and fresh. Watch how fast it disappears—I’m not kidding when I say this salad never lasts long at my table!
Tips for Perfect Autumn Harvest Apple and Cranberry Salad with Pecans
After making this salad countless times (and getting constant requests for the recipe), here are my can’t-live-without tips:
- Toast those pecans! Just 3-4 minutes in a dry skillet transforms them from good to “oh wow” – the nutty aroma alone is worth it
- Choose apples that crunch – soft ones turn mushy fast. My test? Try bending an apple slice – if it snaps, it’s salad-ready!
- Dressing too tart? Add honey 1/4 tsp at a time until it makes your taste buds dance
- Assemble right before serving – those delicate apple slices stay crispest when they hit the table quickly
Follow these, and you’ll have people begging for your “secret recipe” – just like mine do!
Variations for Your Autumn Harvest Apple and Cranberry Salad with Pecans
The beauty of this salad? You can tweak it endlessly to match what’s in your pantry or suit different tastes! Swap pecans for walnuts or almonds if that’s what you’ve got. Not an apple fan? Try crisp pears instead they’re fabulous. I’ve even used dried cherries when cranberries ran low. The dressing works with any combo, so don’t be afraid to play around!
Serving Suggestions for Autumn Harvest Apple and Cranberry Salad with Pecans
This salad shines in so many ways! My favorite is pairing it with roasted chicken the juicy meat and crispy skin make magic with those sweet-tart flavors. For Thanksgiving, I serve it alongside turkey to cut through all the richness. But honestly? It’s gorgeous enough to enjoy all on its own with some crusty bread. Last autumn, I brought it to a potluck with just a basket of warm rolls, and people raved more about this “simple” salad than the main dishes!
Storage and Reheating
Let’s be real this salad is happiest when eaten fresh! But if you must store it, keep the undressed greens, apples, and toppings in separate airtight containers for up to a day. The dressing? Store that in a little jar and toss everything together just before serving. Trust me, soggy salad is nobody’s friend!
Nutritional Information
Here’s the scoop on what’s in each serving of this vibrant salad! (Remember, these are estimates—actual values change based on your specific ingredients and how much dressing you use.) Each generous portion packs about 250 calories with 5g of filling fiber and 3g of protein, plus a burst of vitamin C from those crisp apples. The pecans and olive oil bring healthy fats that keep you satisfied. It’s nourishment that tastes like autumn in every bite!
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Oh, I love this question! Fresh cranberries are way too tart raw—trust me, I learned this the hard way at my first Thanksgiving. Stick with dried for that perfect sweet-tart pop. But if you’re feeling adventurous, try simmering fresh cranberries with a bit of orange juice and honey first!
How do I keep the apples from browning?
My quick fix? Toss the slices with a teaspoon of lemon juice right after cutting. But honestly, we eat this salad so fast that I usually don’t bother—the dressing’s vinegar helps slow browning too!
Can I make this ahead for a party?
Absolutely! Prep everything separately (store greens, toppings, and dressing in different containers) and assemble just before serving. Those crisp apples stay perfect for about 2 hours after slicing if kept chilled.
For more delicious recipes and baking inspiration, check out our Pinterest page!
Print
Irresistible Autumn Harvest Apple and Cranberry Salad with Pecans
- Total Time: 10 mins
- Yield: 2 servings
- Diet: Vegetarian
Description
A refreshing salad combining crisp apples, tart cranberries, and crunchy pecans, perfect for autumn gatherings.
Ingredients
- 2 cups mixed greens
- 1 large apple, thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Wash and dry the mixed greens.
- Thinly slice the apple and toss with greens.
- Add dried cranberries and chopped pecans.
- Whisk olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl.
- Drizzle dressing over salad and toss gently.
- Serve immediately.
Notes
- Use fresh apples for best texture.
- Toast pecans for extra flavor.
- Adjust honey for desired sweetness.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
