Scale

2 Honeycrisp apples (sliced thin)

These apples bring the perfect balance of sweetness and tartness. They stay crisp, which is crucial for the texture of the salad.

5 cups mixed greens (arugula, spinach, and baby kale are great options)

The base of the salad, giving it a fresh, leafy flavor that pairs well with the other ingredients.

½ cup candied pecans

Sweet, crunchy, and full of flavor—these give the salad a delightful contrast to the tender greens and fruit.

½ cup crumbled blue cheese or goat cheese

A bit of sharpness or creaminess adds a savory component to balance the sweetness of the apples and pecans.

⅓ cup dried cranberries

For a burst of tartness and a pop of red that looks gorgeous against the greens.

¼ cup red onion (thinly sliced)

For an extra layer of flavor, with just the right amount of sharpness to balance out the sweetness.

For the Maple Vinaigrette:

2 tbsp maple syrup

A sweet, natural base for the dressing.

1 tbsp Dijon mustard

Gives the vinaigrette a subtle tang.

3 tbsp olive oil

A smooth, rich base for the dressing.

1 tbsp apple cider vinegar

To balance out the sweetness and give the dressing a bit of acidity.

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Start by washing and drying your mixed greens. You want them crisp and fresh, so give them a good rinse and dry them thoroughly.
Next, slice the Honeycrisp apples into thin wedges. I love leaving the skin on—it adds a bit of color and extra crunch, but feel free to peel them if you prefer.
Thinly slice the red onion—just a small amount, as it can be quite strong, but it adds a nice sharpness to the salad.
Crumble the cheese you’ve chosen. I prefer blue cheese for its richness, but goat cheese is just as delicious for a creamier texture.

If your pecans are already candied, you can skip this step. If not, I highly recommend quickly toasting them in a dry skillet over medium heat. This will bring out the nutty flavor and enhance the sweetness of the candy coating.
Just a minute or two in the pan is enough—watch closely so they don’t burn.

In a small bowl or jar, whisk together the maple syrup, Dijon mustard, olive oil, and apple cider vinegar. You can adjust the sweetness or acidity to your taste. If you like it a bit sweeter, add more syrup; if you prefer it tangy, a little extra vinegar will do the trick.
Whisk until smooth and creamy.

In a large bowl, gently toss the mixed greens with a few spoonfuls of the vinaigrette. You want just enough dressing to coat the leaves lightly—don’t drown them!
Add the Honeycrisp apples, candied pecans, dried cranberries, blue cheese, and red onions. Toss everything together gently.

This salad is best served immediately so the apples stay crisp and the greens don’t wilt. Serve it as a side dish to your holiday meal, or enjoy it as a refreshing lunch.