Crisp Apple Pecan Salad with Apple Cider Vinaigrette
Prep time: 
Cook time: 
Total time: 
Serves: 4
Crisp apples, sweet cranberries, toasted pecans, feta cheese, and quinoa make this delicious fall salad a year-round favorite. The Apple Cider Vinaigrette is a simple and perfect dressing you will make over and over!
  • For the Apple Cider Vinaigrette:
  • ¼ cup apple cider vinegar
  • 1 teaspoon finely minced onion
  • 2 tablespoons finely minced apple
  • 1 teaspoon Dijon mustard
  • ½ teaspoon granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ cup olive oil
  • For the Salad:
  • 6 cups mixed greens
  • ¼ cup very thinly sliced Vidalia onions
  • ½ cup toasted pecan halves (see note)
  • ½ cup dried cranberries
  • 3 ounces crumbled feta cheese
  • 1 cup cooked quinoa
  • 1 crisp apple, cored and thinly sliced (Gala, Pink Lady, and Honey Crisp are all good bets)
  1. To make the vinaigrette, whisk together the cider vinegar, minced onion, minced apple, Dijon mustard, sugar, salt, and cinnamon for about a minute. Slowly drizzle in the oil while whisking quickly to blend well. TIP: If the dressing tastes too tart, add a pinch more sugar.
  2. To make the salad, toss the greens in the vinaigrette and divide between 4 salad plates. Scatter onions, pecans, cranberries, and feta cheese evenly over each portion.
  3. Scoop ¼ cup of cooked quinoa over the top of each salad and then tuck apple slices into the greens on every plate.
To toast the pecans, preheat the oven to 350°F. Scatter the pecan halves in a single layer across a baking sheet and then toast them in the oven for no more than 5 minutes. Watch them closely or they will burn!
Recipe by Sugar Dish Me at