Cranberry Apple Pecan Salad.

Ingredients

For the Salad

• 3 large Apples (combination of Granny Smith for tartness and Honeycrisp or Gala for sweetness), cored and chopped into bite-sized cubes

• 1 tbsp Fresh lemon juice (tossed with apples to prevent browning)

• 1 cup Pecan halves (raw or toasted; chopped walnuts work great too)

• 1 cup Dried cranberries (or fresh/roasted cranberries)

For the Dressing

• ¼ cup Olive oil

• 2 tbsp Apple cider vinegar

• 1–2 tbsp Honey or maple syrup

• 1 tsp Dijon mustard

• ½ tsp Poppy seeds (optional)

• Pinch of salt and black pepper to taste

Instructions

1. Prep the Apples: Core and cube the apples into bite-sized pieces. Immediately place them in a large salad bowl and toss with 1 tablespoon of fresh lemon juice to keep them bright and crisp.

2. Toast the Pecans (Optional): For extra flavor and crunch, heat the pecan halves in a dry skillet over medium heat for 3–5 minutes, stirring constantly until fragrant. Let them cool completely.

3. Whisk the Dressing: In a small jar or bowl, combine the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper. Shake or whisk vigorously until emulsified.

4. Assemble: Add the cooled pecans and dried cranberries into the bowl with the apples.

5. Toss & Serve: Drizzle the dressing over the salad and gently toss until every piece is evenly coated. Serve cold or at room temperature!