Holiday Apple & Pear Salad with Feta, Pomegranate, Cranberries & Candied Pecans

Holiday Apple & Pear Salad with Feta, Pomegranate, Cranberries & Candied Pecans is a colourful, festive salad that brings together crisp apples, juicy pears, creamy feta, tart pomegranate arils, sweet dried cranberries, and crunchy homemade candied pecans. Fresh mixed greens provide a light base while the fruit adds plenty of natural sweetness and texture.

Everything is finished with a bright honey lemon dressing that balances the sweetness with fresh citrus and a subtle tang from Dijon mustard and apple cider vinegar. It is an easy side dish for holiday dinners, family gatherings, or any meal where you want something fresh and colourful on the table.

Ingredients

For the Salad:

• 5 cups mixed greens or baby spinach (150 g)
• 2 crisp apples, thinly sliced (300 g)
• 2 ripe pears, thinly sliced (320 g)
• ½ cup dried cranberries (75 g)
• ¾ cup crumbled feta cheese (110 g)
• ½ cup pomegranate arils (80 g)

For the Candied Pecans:

• ¾ cup pecan halves, roughly chopped (85 g)
• 2 tbsp maple syrup (40 g)
• 1 tbsp brown sugar (13 g)
• 1 tbsp butter (14 g)
• ¼ tsp cinnamon (0.5 g)
• Pinch of kosher salt

For the Honey Lemon Dressing:

• 3 tbsp olive oil (45 ml)
• 2 tbsp fresh lemon juice (30 ml)
• 1 tbsp honey (21 g)
• 1 tsp Dijon mustard (5 g)
• 1 tsp apple cider vinegar (5 ml)
• ¼ tsp kosher salt (1.5 g)
• ¼ tsp black pepper (0.5 g)

For Garnish (optional):

• 2 tbsp fresh parsley, chopped (8 g)
• 1 tbsp fresh mint, chopped (3 g)
• 1 tsp lemon zest (2 g)

How to Make It

1. Make the Candied Pecans

Preheat a dry skillet over medium-low heat. Add the pecans, maple syrup, brown sugar, butter, cinnamon, and a pinch of kosher salt. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and lightly caramelized.

Transfer the candied pecans immediately to a sheet of parchment paper and spread them into an even layer. Allow them to cool completely so the coating can set and the pecans become crisp.

2. Prepare the Dressing

In a small bowl or jar, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, apple cider vinegar, kosher salt, and black pepper. Continue whisking until the dressing is smooth and emulsified.

3. Prepare the Fruit

Wash the apples and pears thoroughly, then thinly slice them. Toss the slices gently with a small amount of fresh lemon juice to help prevent browning while you assemble the rest of the salad.

4. Assemble the Salad

Place the mixed greens or baby spinach in a large serving bowl or platter. Arrange the sliced apples and pears over the greens, distributing them evenly for a colourful presentation.

Scatter the dried cranberries, crumbled feta, and pomegranate arils evenly over the fruit and greens. The combination of creamy feta, juicy fruit, and tart pomegranate creates plenty of contrasting flavours and textures.

5. Dress and Finish

Drizzle the honey lemon dressing over the salad just before serving. Gently toss everything together, taking care not to break up the fruit or feta.

Scatter the cooled candied pecans over the top. Finish with fresh parsley, mint, and lemon zest if desired.

6. Serve

Serve the salad immediately while the greens are fresh and the candied pecans are crunchy. For the best texture, keep the dressing and pecans separate until just before serving if the salad is being prepared ahead.

Why This Recipe Works

This salad combines a variety of flavours and textures in every bite. Crisp apples and juicy pears provide sweetness and freshness, while dried cranberries and pomegranate arils add bright, fruity notes. Creamy feta brings a savoury contrast, and the candied pecans add a buttery crunch with a gentle cinnamon-maple flavour.

The honey lemon dressing ties everything together with a fresh, tangy finish. Because the ingredients can be prepared separately before assembling, this salad is also practical for entertaining and holiday meals.

Tips for the Best Holiday Apple & Pear Salad

• Choose crisp fruit: Use apples that hold their shape well when sliced, along with pears that are ripe but still firm.
• Cool the pecans completely: Let the candied pecans cool on parchment before adding them so the coating becomes crisp.
• Dress just before serving: Adding the dressing at the last moment helps keep the greens fresh and prevents the salad from becoming soggy.
• Keep the crunch: If preparing ahead, store the candied pecans separately and scatter them over the salad just before serving.
• Slice the fruit evenly: Thin, consistent slices make the salad easier to eat and create a more attractive presentation.
• Adjust the dressing: Taste the dressing before serving and adjust the seasoning to suit your preference.

Serving Suggestions

This festive salad works beautifully alongside roasted chicken, turkey, glazed ham, roasted vegetables, or other hearty main dishes. The fresh fruit and citrus dressing provide a bright contrast to richer holiday foods.

For entertaining, arrange the salad on a large platter and add the candied pecans, pomegranate arils, feta, and herbs near the end. Keeping the dressing on the side until serving also makes it easier to prepare the salad in advance.

Frequently Asked Questions

What type of apples work best in this salad?

Crisp apples with a sweet or slightly tart flavour work well. Choose apples that stay firm after slicing so they provide a pleasant crunch throughout the salad.

Can I use another cheese instead of feta?

Yes. Feta can be replaced with another crumbly cheese that pairs well with fruit, depending on the flavour and texture you prefer.

Can I prepare this salad ahead of time?

Yes. The candied pecans and honey lemon dressing can be prepared ahead and stored separately. The greens and toppings can also be prepared shortly before serving, with the dressing and pecans added at the end.

How can I keep the apples and pears from browning?

Gently tossing the sliced fruit with a small amount of fresh lemon juice helps slow browning while you prepare the remaining ingredients.

How should I store leftover salad?

For the best texture, store undressed salad separately from the dressing and candied pecans. Refrigerate the components and assemble or dress only the portion you plan to eat.

Can I use spinach instead of mixed greens?

Yes. Baby spinach makes a simple alternative to mixed greens and works well with the sweet fruit, feta, pomegranate, and honey lemon dressing.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	4 minutes
Total Time	19 minutes
Calories	365
Protein	7 g
Carbohydrates	39 g
Fat	21 g
Fiber	6 g
Sugar	27 g
Sodium	390 mg

Final Thoughts

Holiday Apple & Pear Salad with Feta, Pomegranate, Cranberries & Candied Pecans is an easy way to bring colour, freshness, and satisfying crunch to the holiday table. The combination of crisp fruit, creamy feta, tart pomegranate, sweet cranberries, and maple-coated pecans makes every bite interesting.

With its bright honey lemon dressing and simple preparation, this salad is equally suited to a special holiday meal or an everyday dinner. Prepare the components ahead, assemble just before serving, and enjoy it while the greens are fresh and the pecans are perfectly crunchy.

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