Description

A colourful and festive holiday salad featuring crisp apples, juicy pears, creamy feta, sweet-tart dried cranberries, crunchy cinnamon-maple candied pecans, and a bright honey balsamic dressing.

Ingredients

For the Salad

5 cups (150 g) mixed greens or baby spinach

1 crisp apple, thinly sliced

1 ripe pear, thinly sliced

1/2 cup (60 g) dried cranberries

1/2 cup (60 g) candied pecans, roughly chopped

3/4 cup (110 g) crumbled feta cheese

2 tbsp fresh parsley, chopped

1 tbsp pomegranate seeds, optional

For the Candied Pecans

1/2 cup (60 g) pecans, roughly chopped

1 tbsp brown sugar

1 tbsp maple syrup

1/4 tsp cinnamon

Pinch of salt

For the Honey Balsamic Dressing

3 tbsp olive oil

1 1/2 tbsp balsamic vinegar

1 tbsp honey

1 tsp Dijon mustard

1/2 tsp fresh lemon juice

1/4 tsp salt

1/4 tsp black pepper

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Instructions

1. Place the chopped pecans in a dry skillet over medium-low heat. Add the brown sugar, maple syrup, cinnamon, and salt.

2. Stir continuously for 3–4 minutes, until the pecans are warm, fragrant, glossy, and evenly coated. Transfer them immediately to parchment paper and spread them into a single layer. Let them cool completely.

3. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, fresh lemon juice, salt, and black pepper until smooth and emulsified.

4. Wash the apple and pear thoroughly, then thinly slice them. Toss the slices gently with a small splash of fresh lemon juice to help slow browning.

5. Place the mixed greens or baby spinach in a large serving bowl or platter. Arrange the sliced apple, pear, dried cranberries, candied pecans, and crumbled feta over the greens.

6. Distribute the fruit and toppings evenly for a colourful, festive presentation.

7. Drizzle the honey balsamic dressing evenly over the salad just before serving. Start with most of the dressing and add more if needed.

8. Gently toss the salad until the greens and fruit are lightly coated, being careful not to break up the feta or soften the candied pecans.

9. Finish with fresh parsley and optional pomegranate seeds.

10. Serve immediately while the greens are crisp, the fruit is fresh, and the candied pecans are crunchy.

Notes

Choose crisp apples such as Honeycrisp, Pink Lady, Fuji, or Granny Smith so they hold their texture well.

Use a firm ripe pear that slices neatly without becoming mushy.

Allow the candied pecans to cool completely before adding them to the salad so the coating becomes crunchy.

Prepare the dressing and candied pecans ahead of time and store them separately until serving.

Dress the salad just before serving to keep the greens crisp.

Start with a smaller amount of dressing and add more according to taste.

Slice the apple and pear shortly before serving to maintain their fresh appearance.

Walnuts can be substituted for the pecans using the same candying method.

Goat cheese can be used instead of feta for a creamy, tangy variation.

Pomegranate seeds are optional but add festive colour, juicy texture, and a slightly tart flavour.

For a more filling meal, add grilled chicken, roasted chickpeas, quinoa, or another favourite protein.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American