Name: Crisp Apple Pecan Salad with Tangy Apple Cider Vinaigrette
Ingredients: 2 to 3 tablespoons honey: Adds sweetness to the vinaigrette.; 1 tablespoon lemon juice: Balances the sweetness and adds a fresh, zesty note.; ¼ cup apple cider vinegar: Provides tang and a touch of acidity, key for the vinaigrette.; ½ cup light vegetable oil (sunflower, safflower, or extra-virgin olive oil): Ensures a smooth texture and mild flavor for the dressing.; ¼ cup unsweetened apple juice or apple cider: Adds fruity sweetness and enhances the apple flavor.; ½ teaspoon salt: Seasons the vinaigrette and balances the flavors.; Freshly ground black pepper, to taste: Adds a bit of spice and warmth.; 3 medium Honeycrisp apples (about 1 pound), thinly sliced: Honeycrisp apples are chosen for their sweet, tart flavor and firm texture.; Juice of ½ lemon: Prevents the apples from browning and adds extra freshness.; 12 ounces mixed salad greens (spring mix, baby spinach, arugula, or baby romaine): Provides the base for the salad, offering different textures and flavors.; 1 cup pecan halves (toasted or candied): Adds a rich, nutty flavor and crunch.; ¾ cup dried cranberries or dried cherries: Adds a sweet-tart element to complement the apples.; 4 ounces crumbled blue cheese: Offers a bold, creamy contrast to the salad’s sweet elements.

Ingredients

Scale

2 to 3 tablespoons honey: Adds sweetness to the vinaigrette.
1 tablespoon lemon juice: Balances the sweetness and adds a fresh, zesty note.
¼ cup apple cider vinegar: Provides tang and a touch of acidity, key for the vinaigrette.
½ cup light vegetable oil (sunflower, safflower, or extra-virgin olive oil): Ensures a smooth texture and mild flavor for the dressing.
¼ cup unsweetened apple juice or apple cider: Adds fruity sweetness and enhances the apple flavor.
½ teaspoon salt: Seasons the vinaigrette and balances the flavors.
Freshly ground black pepper, to taste: Adds a bit of spice and warmth.
3 medium Honeycrisp apples (about 1 pound), thinly sliced: Honeycrisp apples are chosen for their sweet, tart flavor and firm texture.
Juice of ½ lemon: Prevents the apples from browning and adds extra freshness.
12 ounces mixed salad greens (spring mix, baby spinach, arugula, or baby romaine): Provides the base for the salad, offering different textures and flavors.
1 cup pecan halves (toasted or candied): Adds a rich, nutty flavor and crunch.
¾ cup dried cranberries or dried cherries: Adds a sweet-tart element to complement the apples.
4 ounces crumbled blue cheese: Offers a bold, creamy contrast to the salad’s sweet elements.

Instructions

1. Make the Vinaigrette:

In a mason jar or medium-sized bowl, combine ½ cup of light vegetable oil (such as sunflower, safflower, or extra-virgin olive oil), ¼ cup apple cider vinegar, ¼ cup unsweetened apple juice (or apple cider), 2 to 3 tablespoons honey, 1 tablespoon lemon juice, ½ teaspoon salt, and freshly ground black pepper to taste.
Seal the jar tightly and shake vigorously to blend the ingredients. Alternatively, whisk the ingredients together in a bowl, or use a blender for a smoother, more emulsified dressing.

2. Prepare the Apples:

Thinly slice 3 medium Honeycrisp apples.
Place the apple slices into a plastic bag or a bowl, and drizzle the juice of half a lemon over them. This step prevents the apples from browning while also adding a bright citrus note to the salad.

3. Toast or Candy the Pecans:

For a simple toasted version, preheat your oven to 350°F (175°C). Spread 1 cup of pecan halves on a baking sheet in a single layer, and toast them for about 8-10 minutes, or until they become fragrant. Be sure to keep an eye on them to avoid burning.
If you prefer candied pecans, toss the pecan halves in a mixture of 1 tablespoon melted butter and 1 tablespoon sugar. Bake at 350°F for 5-7 minutes, stirring halfway through.

4. Assemble the Salad:

In a large salad bowl, layer 12 ounces of mixed salad greens (such as spring mix, baby spinach, arugula, or baby romaine).
Arrange the thinly sliced apples on top of the greens.
Sprinkle 1 cup of toasted or candied pecan halves and ¾ cup dried cranberries (or dried cherries) over the salad.
Finish with 4 ounces of crumbled blue cheese.

5. Dress and Serve:

Just before serving, drizzle the desired amount of the Tangy Apple Cider Vinaigrette over the salad.
Gently toss the salad to ensure all ingredients are evenly coated with the dressing.
Serve immediately and enjoy the vibrant flavors and textures.