Dinner

Apple Salad with Candied Pecans, Blue Cheese, and Cranberries Recipe

ByMariam Harutyunyan February 22, 2026February 22, 2026

Introduction

This Apple Salad is a delightful mix of sweet, tangy, and crunchy flavors perfect for any occasion. Featuring crisp apples, candied pecans, and a tangy dressing, it makes a refreshing and satisfying dish.

The image shows a close-up of a fresh salad with three main layers. The base layer is a mix of green and purple leafy greens with a shiny texture, filling most of the white plate. On top of this, there are thin slices of red and white apple placed unevenly across the salad. Scattered over everything are small brown pecan nuts and crumbled white cheese pieces, adding texture and contrast. The whole salad looks lightly dressed, giving the greens a gentle gloss. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup packed brown sugar
1/4 teaspoon cinnamon

1/4 teaspoon kosher salt
2 tablespoons water

1 cup pecans
6 cups mixed greens

2 apples, thinly sliced
1/2 cup crumbled blue cheese
1/2 cup dried cranberries

2 tablespoons apple cider vinegar
1/2 shallot, finely chopped
1/2 tablespoon Dijon mustard

1/3 cup extra-virgin olive oil

Instructions

Step 1: Candy the pecans by heating a skillet over medium heat. Stir together brown sugar, cinnamon, salt, and water until the sugar dissolves. Add the pecans and toss to coat fully. Let them simmer for 5 minutes until sticky, then transfer to a parchment-lined baking sheet in a single layer to cool.
Step 2: In a large bowl, combine the mixed greens, thinly sliced apples, cooled candied pecans, crumbled blue cheese, and dried cranberries. Refrigerate until you are ready to dress and serve the salad.

Step 3: Prepare the dressing by whisking together the apple cider vinegar, finely chopped shallot, Dijon mustard, and olive oil in a bowl or jar. Season with salt and pepper to taste.
Step 4: Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the best flavor and texture.

Tips & Variations

For extra crunch, substitute pecans with walnuts or almonds.

To make it vegan, replace blue cheese with a plant-based cheese or omit it altogether.
Use honey instead of brown sugar for a different sweetness profile in the candied pecans.
Try adding sliced pears or dried cherries for a fun twist.

Storage

Store leftover salad and dressing separately in airtight containers. The salad is best eaten fresh but can be refrigerated for up to 1 day. Candied pecans will keep well in an airtight container for up to 1 week. Reheat pecans briefly in the oven to restore their crunch if needed. Avoid dressing the salad until just before serving to keep greens crisp.

How to Serve

The image shows a close-up of a fresh salad served in a white bowl placed on a white marbled surface. The salad has a base layer of mixed green leaves in various shades of light and dark green with some purple-tinged leaves scattered throughout, giving a fresh and leafy texture. On top of this, thin slices of red apple with white flesh add a crisp texture and a pop of color. Small pieces of candied pecans are spread over the salad, giving a crunchy, brown layer. White crumbles of cheese, likely goat or feta, are sprinkled lightly across the top, adding a creamy contrast to the greens and nuts. The salad looks fresh and colorful, with wet leaves indicating a light dressing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples in this salad?

Yes, feel free to use any apple variety you prefer. Crisp, tart apples like Granny Smith or Honeycrisp work especially well to balance the sweetness of the candied pecans.