Holiday Apple, Pear & Cranberry Salad with Feta, Candied Pecans & Maple Balsamic
Holiday Apple, Pear & Cranberry Salad with Feta, Candied Pecans & Maple Balsamic is a colourful, festive salad filled with crisp apples, juicy pears, sweet-tart dried cranberries, creamy feta, and crunchy homemade candied pecans. Everything is finished with a rich maple balsamic dressing that adds the perfect sweet and tangy balance.
It’s easy enough for a quick lunch but elegant enough for a holiday dinner table. The combination of fresh fruit, salty feta, caramelized pecans, and maple balsamic makes every bite full of contrasting textures and flavours.
Ingredients
For the Salad
- 5 cups (150 g) mixed greens or baby spinach
- 2 crisp apples, thinly sliced
- 2 ripe but firm pears, thinly sliced
- 1/2 cup (60 g) dried cranberries
- 3/4 cup (110 g) crumbled feta cheese
- 2 tbsp fresh parsley, chopped
For the Candied Pecans
- 1/2 cup (60 g) pecans, roughly chopped
- 2 tbsp pure maple syrup
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
For the Maple Balsamic Dressing
- 3 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1 tsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
How to Make It
1. Make the Candied Pecans
Place the chopped pecans in a dry skillet over medium-low heat. Add the maple syrup, brown sugar, cinnamon, and salt. Stir continuously for 2–3 minutes, until the pecans are glossy, fragrant, and lightly caramelized.
Immediately transfer the pecans to a sheet of parchment paper and spread them into a single layer. Let them cool completely so the coating can firm up.
2. Prepare the Dressing
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, salt, and black pepper until smooth and emulsified.
3. Prepare the Fruit
Wash and thinly slice the apples and pears. Toss them gently with a small splash of fresh lemon juice to help slow browning and keep the fruit looking fresh.
4. Build the Salad
Place the mixed greens or baby spinach in a large serving bowl or platter. Arrange the sliced apples, pears, dried cranberries, and crumbled feta over the greens.
5. Add the Candied Pecans
Once the candied pecans have cooled completely, gently break apart any pieces that have stuck together. Scatter them evenly over the salad, keeping some larger pieces intact for extra crunch.
6. Add the Dressing
Drizzle the maple balsamic dressing over the salad just before serving. Start with a moderate amount and add more according to taste.
7. Garnish
Finish with fresh parsley, a few extra dried cranberries, and additional candied pecans if desired. The colourful toppings make the salad especially festive.
8. Toss Gently
Gently toss the salad just before serving, making sure the greens and fruit are lightly coated with the dressing. Avoid overmixing so the feta and candied pecans remain intact.
9. Serve
Serve immediately while the pecans are crunchy and the fruit is fresh. This salad is perfect for holiday dinners, family gatherings, festive lunches, or special occasions.
Why This Recipe Works
This salad brings together several flavours and textures that complement each other beautifully. Crisp apples and juicy pears provide natural sweetness and freshness, while dried cranberries add a pleasant tartness and chewy texture.
The creamy, salty feta balances the sweetness of the fruit, while the homemade candied pecans add a delicious caramelized crunch. Finally, the maple balsamic dressing brings everything together with a sweet, tangy, and slightly savoury finish.
Tips for the Best Holiday Fruit Salad
- Choose firm fruit: Use crisp apples and pears that are ripe but still firm enough to hold their shape.
- Watch the pecans closely: Maple syrup and brown sugar can caramelize quickly, so keep stirring and use medium-low heat.
- Cool the pecans completely: Allowing them to cool on parchment helps the caramelized coating become crisp.
- Dress just before serving: This keeps the greens fresh and prevents the salad from becoming soggy.
- Use fresh lemon juice: A little lemon juice helps prevent the sliced fruit from browning.
- Don’t overdress: Add the dressing gradually so the fresh flavours of the fruit remain noticeable.
Serving Suggestions
This festive salad makes an excellent side dish for roasted turkey, chicken, ham, pork, or baked salmon. It also pairs beautifully with roasted vegetables, creamy casseroles, and warm crusty bread.
For a more substantial vegetarian meal, add roasted chickpeas, quinoa, grilled halloumi, or another favourite protein. You can also serve it as part of a holiday buffet alongside other seasonal salads and side dishes.
Frequently Asked Questions
Can I make the candied pecans ahead of time?
Yes. The candied pecans can be prepared ahead of time and stored in an airtight container at room temperature once they have cooled completely. Add them to the salad just before serving to preserve their crunch.
What apples are best for this salad?
Crisp varieties such as Honeycrisp, Pink Lady, Fuji, or Granny Smith work especially well. A combination of sweet and slightly tart apples can add even more flavour.
What pears should I use?
Choose ripe but firm pears that won’t become mushy when sliced. Bartlett, Anjou, or Bosc pears are all good options.
Can I use walnuts instead of pecans?
Absolutely. Walnuts are an excellent substitute and can be candied using the same method. They will provide a slightly more earthy flavour.
Can I prepare this salad ahead of time?
You can prepare the dressing, candied pecans, and fruit separately ahead of time. Keep everything refrigerated or stored separately as appropriate, then assemble and dress the salad shortly before serving.
Can I use goat cheese instead of feta?
Yes. Soft goat cheese works wonderfully with apples, pears, cranberries, and candied pecans. It creates a slightly softer and tangier flavour profile.
Nutrition & Timing
| Details | Amount |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Total Time | 20 minutes |
| Servings | 6 |
| Calories | Approx. 345 per serving |
| Protein | Approx. 8g per serving |
Final Thoughts
Holiday Apple, Pear & Cranberry Salad with Feta, Candied Pecans & Maple Balsamic is a simple yet impressive dish that brings plenty of colour, crunch, and seasonal flavour to the table.
The combination of crisp apples, juicy pears, tart cranberries, creamy feta, and crunchy candied pecans is delicious on its own, but the maple balsamic dressing truly brings everything together. It’s fresh, festive, and easy to prepare, making it a wonderful addition to any holiday meal.
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Holiday Apple, Pear & Cranberry Salad with Feta, Candied Pecans & Maple Balsamic
- Total Time: 20 minutes
Description
A colourful, festive salad featuring crisp apples, juicy pears, sweet-tart cranberries, creamy feta, crunchy homemade candied pecans, and a rich maple balsamic dressing. Fresh, elegant, and perfect for holiday dinners, gatherings, or a special lunch.
Ingredients
For the Salad
5 cups (150 g) mixed greens or baby spinach
2 crisp apples, thinly sliced
2 ripe but firm pears, thinly sliced
1/2 cup (60 g) dried cranberries
3/4 cup (110 g) crumbled feta cheese
2 tbsp fresh parsley, chopped
For the Candied Pecans
1/2 cup (60 g) pecans, roughly chopped
2 tbsp pure maple syrup
1 tbsp brown sugar
1/2 tsp ground cinnamon
Pinch of salt
For the Maple Balsamic Dressing
3 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 tbsp pure maple syrup
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Make the candied pecans. Place the chopped pecans in a dry skillet over medium-low heat. Add the maple syrup, brown sugar, cinnamon, and salt. Stir continuously for 2–3 minutes, until glossy, fragrant, and lightly caramelized.
2. Immediately transfer the pecans to a sheet of parchment paper and spread them into a single layer. Let them cool completely so the coating can firm up.
3. Prepare the dressing. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, salt, and black pepper until smooth and emulsified.
4. Prepare the fruit. Wash and thinly slice the apples and pears. Toss them gently with a small splash of fresh lemon juice to help slow browning and keep the fruit looking fresh.
5. Build the salad. Place the mixed greens or baby spinach in a large serving bowl or platter. Arrange the sliced apples, pears, dried cranberries, and crumbled feta over the greens.
6. Add the candied pecans. Once completely cooled, gently break apart any pieces that have stuck together. Scatter them evenly over the salad, keeping some larger pieces intact for extra crunch.
7. Add the dressing. Drizzle the maple balsamic dressing over the salad just before serving. Start with a moderate amount and add more according to taste.
8. Garnish with fresh parsley, a few extra dried cranberries, and additional candied pecans if desired.
9. Gently toss the salad just before serving, making sure the greens and fruit are lightly coated with the dressing. Avoid overmixing so the feta and candied pecans remain intact.
10. Serve immediately while the pecans are crunchy and the fruit is fresh.
Notes
Choose crisp apples and pears that are ripe but still firm enough to hold their shape. Watch the pecans closely because maple syrup and brown sugar can caramelize quickly. Keep stirring and use medium-low heat. Allow the candied pecans to cool completely on parchment so the caramelized coating becomes crisp. Dress the salad just before serving to keep the greens fresh and prevent them from becoming soggy. A little fresh lemon juice helps prevent the sliced apples and pears from browning. Add the dressing gradually so the fresh flavours of the fruit remain noticeable. Walnuts can be substituted for pecans and candied using the same method. Goat cheese can be used instead of feta for a softer, tangier flavour. Prepare the dressing, candied pecans, and fruit separately ahead of time, then assemble and dress shortly before serving. For a heartier vegetarian meal, add roasted chickpeas, quinoa, or grilled halloumi. This salad pairs well with roasted turkey, chicken, ham, pork, baked salmon, roasted vegetables, and warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
