Description
A colourful, festive salad featuring crisp apples, juicy pears, creamy feta, tart pomegranate, sweet dried cranberries, and crunchy homemade candied pecans over fresh greens. A bright honey lemon dressing brings everything together with a fresh citrus and lightly tangy finish.
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)
1/2 cup dried cranberries (75 g)
3/4 cup crumbled feta cheese (110 g)
1/2 cup pomegranate arils (80 g)
For the Candied Pecans
3/4 cup pecan halves, roughly chopped (85 g)
2 tbsp maple syrup (40 g)
1 tbsp brown sugar (13 g)
1 tbsp butter (14 g)
1/4 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)
1/4 tsp kosher salt (1.5 g)
1/4 tsp black pepper (0.5 g)
For Garnish
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh mint, chopped (3 g)
1 tsp lemon zest (2 g)
Instructions
1. Preheat a dry skillet over medium-low heat.
2. Add the pecans, maple syrup, brown sugar, butter, cinnamon, and a pinch of kosher salt to the skillet. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and lightly caramelized.
3. Immediately transfer the candied pecans to a sheet of parchment paper and spread them into an even layer. Allow them to cool completely so the coating sets and becomes crisp.
4. Make the dressing by whisking together the olive oil, fresh lemon juice, honey, Dijon mustard, apple cider vinegar, kosher salt, and black pepper until smooth and emulsified.
5. Wash the apples and pears thoroughly, then thinly slice them. Gently toss the slices with a small amount of fresh lemon juice to help slow browning.
6. Place the mixed greens or baby spinach in a large serving bowl or platter.
7. Arrange the sliced apples and pears evenly over the greens.
8. Scatter the dried cranberries, crumbled feta, and pomegranate arils over the fruit and greens.
9. Drizzle the honey lemon dressing over the salad just before serving. Gently toss, taking care not to break up the fruit or feta.
10. Scatter the cooled candied pecans over the top and finish with fresh parsley, mint, and lemon zest if desired.
11. Serve immediately while the greens are fresh and the candied pecans are crunchy.
Notes
Choose crisp apples that hold their shape well when sliced and pears that are ripe but still firm.
Cool the candied pecans completely on parchment before adding them so the coating becomes crisp.
Dress the salad just before serving to help keep the greens fresh.
If preparing ahead, store the candied pecans and dressing separately and add them just before serving.
Thin, consistent fruit slices make the salad easier to eat and create an attractive presentation.
Toss sliced apples and pears with a small amount of fresh lemon juice to help slow browning.
Baby spinach can be used instead of mixed greens.
Feta can be replaced with another crumbly cheese if preferred.
Serve alongside roasted chicken, turkey, glazed ham, or roasted vegetables.
For entertaining, arrange the salad on a large platter and add the pecans, dressing, and fresh herbs near serving time.
Store leftover undressed salad separately from the dressing and candied pecans for the best texture.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American