Apple Pecan Salad With Cranberry Vinaigrette

READY IN: 22mins
Recipe by Sharon123

A tasty salad good enough to serve for company or a holiday! Developed for RSC#10!

Top Review by ann c 50

I modified the dressing somewhat, as mentioned before. I only left out the onions and raisins. I used frozen cranberries in the dressing, but tossed dried cranberries into the salad, along with the onions, apples and pecans. I wasn't thrilled with the process of cooking the pecans--first they were sticky and then they seemed a bit overdone. I'm not sure the salad is improved that much by that extra step--I may just toss plain pecans or walnuts in next time. I think the combination is really nice and I liked the cranberry based vinaigrette a bunch.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon.
  3. Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted.
  4. In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
  5. Gradually whisk in olive oil, and season with salt and pepper.
  6. Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad.
  7. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
  8. Sprinkle with pecans, and serve.

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