Apple Cranberry Feta Salad with Toasted Pecans

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Apple cranberry feta salad is fresh, colourful and just right for a holiday table. Crisp apples, tart cranberries, salty feta and toasted pecans give you a mix of flavours and textures without making the salad feel too sweet.

A small amount of pomegranate adds a festive pop of colour and a little extra freshness, while the apple cider vinaigrette keeps everything bright and tangy.

Why You’ll Love This Recipe

• Fresh and colourful
• Sweet, salty and tangy
• Perfect for Thanksgiving or Christmas
• Easy to assemble just before serving

Ingredient Notes

Apples: Use a crisp variety such as Honeycrisp, Pink Lady or Gala.

Feta: Its salty, creamy flavour balances the fruit beautifully.

Dried cranberries: Add chewy little bursts of sweetness without needing a sweet dressing.

Pomegranate: A small amount adds freshness and holiday colour without making the salad too fruity.

Pecans: Toasting them brings out their flavour and adds a warm, nutty crunch.

How to Make Apple Cranberry Feta Salad

Toast the Pecans: Melt the butter in a small skillet over medium-low heat. Add the pecans and a pinch of salt and toast for 3–4 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate and let cool completely.

Make the Dressing: Whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt and black pepper until well combined.

Prepare the Salad: Arrange the greens on a large serving platter or in a wide bowl. Add the sliced apples, red onion, dried cranberries, pomegranate arils and crumbled feta.

Add the Pecans: Scatter the cooled toasted pecans over the top.

Dress and Serve: Drizzle about three-quarters of the vinaigrette over the salad just before serving and toss gently. Add more dressing only if needed so the greens stay light and crisp.

Tips

• Slice the apples shortly before serving so they stay crisp and fresh-looking.
• If preparing the apples ahead, toss them with a very small amount of lemon juice to help prevent browning.
• Let the pecans cool completely before adding them to the salad.
• Add the dressing only when you’re ready to serve.

Make Ahead

The vinaigrette and toasted pecans can be prepared 1–2 days ahead.

Keep the greens, fruit, feta, pecans and dressing separate, then assemble just before serving.