Description
A fresh and vibrant apple cranberry salad with pecans, mixed greens, gorgonzola, and a sweet-tangy maple dijon dressing—perfect for holidays or everyday meals.
Ingredients
- 5 ounces mixed baby greens (about 142 g)
- 2 medium honeycrisp apples, sliced or chopped
- 1/2 cup dried cranberries
- 1 cup raw pecans (or walnuts)
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons white wine vinegar or apple cider vinegar
- 2 tablespoons dijon mustard (mild)
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
1. In a small jar with a lid, combine olive oil, maple syrup, vinegar, dijon mustard, garlic powder, salt, and pepper. Shake vigorously until well mixed.
2. Add mixed greens, apples, dried cranberries, pecans, and gorgonzola to a large salad bowl or platter.
3. Shake the dressing again, then pour it over the salad.
4. Toss gently until everything is evenly coated.
5. Taste and adjust seasoning with additional salt and pepper if needed.
6. Serve immediately and enjoy.
Notes
This salad is best enjoyed fresh but can be stored for up to one day; it may become soggy afterward.
Prepare the dressing ahead and refrigerate; slice apples just before serving to prevent browning.
Swap gorgonzola with feta, goat cheese, or dairy-free alternatives if desired.
Use walnuts instead of pecans, or pumpkin seeds for a nut-free option.
Add cooked quinoa or farro for extra bulk, or grilled chicken or eggs for added protein.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg