Prep Time: 20 mins | Total Time: 20 minutes | Servings: 8 to 10
Made with fresh apple slices, crunchy toasted pecans, chewy dried cranberries, zippy blue cheese, and a tangy-sweet apple cider vinaigrette, this Holiday Honeycrisp Salad is the perfect Holiday salad. So good, you’ll want this all year round!
INGREDIENTS
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1/2 c light vegetable oil, such as sunflower or safflower OR extra-virgin olive oil
1/4 c apple cider vinegar
1/4 c unsweetened apple juice OR apple cider
2 to 3 tbsp honey
1 tbsp lemon juice
1/2 tsp salt
Freshly ground black pepper, to taste
3 medium Honeycrisp apples (about 1 lb), thinly sliced
Juice of 1/2 lemon
12 oz salad greens, spring mix, baby spinach, arugula, baby romaine, OR a combo of your favourites
1 c pecan halves, toasted or candied
3/4 c dried cranberries OR dried cherries
4 oz crumbled blue cheese
HOW TO MAKE HOLIDAY HONEYCRISP SALAD
Step 1: To make the Apple Cider Vinaigrette, in a mason jar, measure the oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper. Tightly seal and shake until combined. Or place them in a medium bowl and briskly whisk until incorporated. Or put them in a blender or mini food processor and blend.
Step 2: In a large plastic bag, add the apple slices and squeeze half of the fresh lemon juice over. Seal and shake to coat.
Step 3: Layer the salad greens, apple slices, pecans, dried cranberries, and blue cheese in a large salad bowl. Dress with the prepared Apple Cider Vinaigrette and toss to coat.
Notes:
Make this ahead and assemble the salad before serving. Store the vinaigrette in the fridge. When ready to use, let it come to room temperature, then shake.
For the pecans, toast them, let them cool, and place in an airtight container.
Wash the salad greens and dry.
To serve ( several hours ahead):
Toss the apple slices in a generous amount of lemon juice.
Place in the bag. Note to squeeze the air out of the bag, add the apples, and store in the fridge. I use Honeycrisp Apples because they usually hold their colour for a few hours when shaken with lemon juice. If using other varieties like Gala, don’t slice them yet, until ready to use as they brown quickly.
Nutrition Facts:
Calories: 280kcal | 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
Ingredients
- 1/2 c light vegetable oil, such as sunflower or safflower OR extra-virgin olive oil
- 1/4 c apple cider vinegar
- 1/4 c unsweetened apple juice OR apple cider
- 2 to 3 tbsp honey
- 1 tbsp lemon juice
- 1/2 tsp salt
- Freshly ground black pepper, to taste
- 3 medium Honeycrisp apples (about 1 lb), thinly sliced
- Juice of 1/2 lemon
- 12 oz salad greens, spring mix, baby spinach, arugula, baby romaine, OR a combo of your favourites
- 1 c pecan halves, toasted or candied
- 3/4 c dried cranberries OR dried cherries
- 4 oz crumbled blue cheese
Instructions
Step 1: To make the Apple Cider Vinaigrette, in a mason jar, measure the oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper. Tightly seal and shake until combined. Or place them in a medium bowl and briskly whisk until incorporated. Or put them in a blender or mini food processor and blend.
Step 2: In a large plastic bag, add the apple slices and squeeze half of the fresh lemon juice over. Seal and shake to coat.
Step 3: Layer the salad greens, apple slices, pecans, dried cranberries, and blue cheese in a large salad bowl. Dress with the prepared Apple Cider Vinaigrette and toss to coat.
Notes
Make this ahead and assemble the salad before serving. Store the vinaigrette in the fridge. When ready to use, let it come to room temperature, then shake. For the pecans, toast them, let them cool, and place in an airtight container. Wash the salad greens and dry. To serve ( several hours ahead): Toss the apple slices in a generous amount of lemon juice. Place in the bag. Note to squeeze the air out of the bag, add the apples, and store in the fridge. I use Honeycrisp Apples because they usually hold their colour for a few hours when shaken with lemon juice. If using other varieties like Gala, don't slice them yet, until ready to use as they brown quickly.
