Serves 4
15 min
Crisp Apple Pecan Salad with Apple Cider Vinaigrette
Recipe GLPR6ed6d3d7d4eac1
A refreshing and colorful salad featuring crisp apple slices, toasted pecans, and tart dried cranberries tossed with mixed greens and cooked quinoa. The homemade apple cider vinaigrette with Dijon mustard and warm cinnamon notes brings all the flavors together beautifully. Topped with crumbled feta cheese and thin Vidalia onion slices for a perfect balance of textures and tastes. Naturally gluten-free and vegetarian.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 crisp apple (such as Gala, Pink Lady, or Honeycrisp), cored and thinly sliced
2 tablespoons finely minced apple
¼ cup apple cider vinegar
1 cup cooked quinoa
1 teaspoon Dijon mustard
½ cup dried cranberries
3 ounces crumbled feta cheese
½ teaspoon granulated sugar
¼ teaspoon ground cinnamon
6 cups mixed salad greens
1 teaspoon finely minced onion
½ cup toasted pecan halves
¼ teaspoon salt
¼ cup very thinly sliced Vidalia onions
3 tablespoons neutral oil (such as canola or light olive oil)
Directions
Prepare the vinaigrette by whisking together the apple cider vinegar, minced onion, minced apple, Dijon mustard, sugar, salt, and cinnamon in a small bowl. Whisk continuously for about 1 minute until the ingredients are well blended.
While whisking constantly, slowly drizzle in the oil in a thin stream to create an emulsified dressing. Continue whisking until the vinaigrette is well blended and smooth. Taste and adjust seasoning; add a small pinch of additional sugar if the dressing tastes too tart.
Place the mixed greens in a large bowl and pour about three-quarters of the vinaigrette over them. Toss gently until the greens are lightly coated.
Divide the dressed greens evenly among 4 salad plates. Scatter the Vidalia onion slices, toasted pecan halves, dried cranberries, and crumbled feta cheese over each portion.
Divide the cooked quinoa into 4 equal portions and scoop one portion over the top of each salad. Arrange the apple slices around and nestled into the greens on each plate.
Drizzle any remaining vinaigrette over the assembled salads and serve immediately.
