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Cranberry Apple Blue Cheese Salad

Cranberry apple blue cheese salad combines crisp apple, dried cranberries, toasted pecans, and tangy blue cheese over mixed greens. Toss it with a quick honey Dijon vinaigrette just before serving for a fresh salad with plenty of crunch.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 291
Ingredients Method Notes

Ingredients
  

For the dressing
  • 0.25 cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
For the salad
  • 8 oz mixed salad greens
  • 1 apple large, crisp, cored and thinly sliced
  • 0.5 cup dried cranberries
  • 0.5 cup pecans toasted
  • 4 oz blue cheese crumbled

Method
 

Make the dressing
  1. Whisk the olive oil, apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper in a small bowl until combined.
Assemble the salad
  1. Place the mixed salad greens, apple, dried cranberries, toasted pecans, and blue cheese in a large salad bowl.
  2. Pour the dressing over the salad and toss gently until the greens are lightly coated; serve immediately.

Notes

For the best texture, toss with the dressing just before serving. Store undressed salad components separately in the refrigerator for up to 3 days and dressing for up to 5 days; freezing is not recommended. For a milder flavor, substitute feta for the blue cheese.