Easy Apple Pecan Salad [With Cranberries]

5 from 30 votes

Easy Apple Pecan Salad [With Cranberries]

This fantastic fall apple salad combines crisp apples, leafy greens, sweet cranberries, and crunchy pecans in a vibrant vinaigrette to enjoy all fall and holiday season!

Prep Time20

Cook Time0

Total Time20

Course: Salad, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 176kcal

Author: Toni Okamoto

Equipment

Ingredients

½ cup of crumbled tofu
1 tablespoon of olive oil
1 teaspoon of garlic powder
1 teaspoon apple cider vinegar
¼ teaspoon of salt
¼ teaspoon of black pepper
1 teaspoon of brown sugar
1 teaspoon Dijon mustard
5 tablespoons of water
5 ounces of mixed greens
2 Granny Smith apples
¼ cup sunflower seeds, walnuts, pecans, pumpkin seeds, or any other nut or seed
¼ cup of cranberries or raisins

Instructions

Add the tofu to a small bowl. Set aside.
In a small jar or bowl, mix the olive oil, garlic powder, apple cider vinegar, salt, black pepper, sugar, dijon mustard, and water. Mix well and add 2 tablespoons of dressing to the crumbled tofu. Mix well and set aside.
To assemble the salad, dice 1 and a half apples and thinly slice the other half for garnish. Place the mixed greens in a large salad bowl and add the diced apples. Toss well and garnish with the slices of apples, nuts, cranberries, and tofu.
Serve immediately with the dressing on the side to keep the greens fresh and crispy.

Notes

Use crisp apples: The texture is best for salads. Other than that, you can decide if you’d prefer a more sweet or tart flavor.

For more flavor: Toast the walnuts/pecans in a dry skillet until fragrant.

Tweak the dressing to taste: Prepare it first, then leave it to sit while you prepare the rest of the ingredients. Before serving, taste and adjust any of the elements to your liking.

Leave the ‘feta’ to marinate: While it will taste okay if prepared and eaten immediately, it’ll be even better if given at least 30 minutes for the flavors to meld and marinate.

Nutrition