This Apple Cranberry Harvest Salad is crisp, vibrant, and full of fall flavors in every bite. With crunchy apples, sweet dried cranberries, creamy goat cheese, and toasted pecans layered over tender greens, it strikes the perfect balance between fresh and cozy. Tossed with a simple maple Dijon vinaigrette, this salad brings together seasonal ingredients in a way that feels both nourishing and satisfying.
It’s the kind of salad that works for cozy dinners, lunch prep, or as a standout side for holiday meals and gatherings. The combination of sweet fruit, creamy cheese, and crunchy nuts creates a beautiful mix of textures, while the maple dressing gives a warm touch that ties everything together. Whether you’re making it as a light lunch, Thanksgiving side, or pairing it with roasted chicken or soup, this salad feels special yet effortless.
With simple pantry staples and fresh ingredients, this dish comes together in minutes and can easily be customized to fit your taste or what you have on hand. It’s wholesome, beautiful, and full of seasonal character — a salad you’ll crave again and again.
Key Ingredients & Substitutions
These fall-inspired ingredients make this salad festive, flavorful, and customizable.
Apples: Use crisp and sweet-tart varieties like Honeycrisp, Fuji, or Pink Lady. Pears or sliced persimmons also work for a seasonal swap.
Mixed Greens: Spring mix, spinach, or arugula offer great flavor. Kale can be used — massage with a little olive oil first to soften.
Dried Cranberries: Add sweetness and chew. Substitute with dried cherries, raisins, or pomegranate seeds for a juicy pop.
Goat Cheese: Adds creamy tang. Swap with feta, blue cheese, or shaved Parmesan if preferred.
Pecans: Toasted pecans add crunch and nuttiness. Walnuts, almonds, or candied nuts also work well.
Red Onion: Adds a mild bite. Substitute green onion for a softer flavor or omit if sensitive to onion.
Maple Dijon Dressing: Maple syrup, Dijon mustard, olive oil, and vinegar make a warm, balanced vinaigrette. Honey can replace maple syrup if needed.
Equipment You’ll Need
- Cutting board and sharp knife
- Small bowl or jar for dressing
- Whisk or spoon
- Salad bowl and tongs
Flavor Variations & Add-Ins
- Protein Additions: Add roasted chicken, turkey, grilled salmon, or chickpeas.
- Fruit Twist: Add sliced pears, grapes, or pomegranate arils.
- Grain Boost: Toss in cooked quinoa or farro for extra heartiness.
- NUT Option: Use candied pecans or maple glazed walnuts for sweetness.
- Herbs: Add fresh thyme or rosemary for autumn flair.
How to Make Apple Cranberry Harvest Salad
Ingredients You’ll Need:
- 2 cups mixed greens or spinach
- 1 crisp apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans, roughly chopped
- 2 tablespoons crumbled goat cheese (or feta)
- 2 tablespoons thinly sliced red onion
Maple Dijon Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1–2 teaspoons maple syrup
- Salt & pepper to taste
How Much Time Will You Need?
About 10 minutes — fast enough for lunch but elegant enough for a dinner table.
Step-by-Step Instructions:
1. Prepare the Dressing
In a small bowl or jar, whisk olive oil, vinegar, Dijon, maple syrup, and a pinch of salt and pepper. Taste and adjust sweetness or acidity as desired.
2. Slice Apples & Prep Ingredients
Thinly slice the apple and red onion. Roughly chop and lightly toast pecans for extra flavor.
3. Assemble the Salad
In a large bowl, add greens, apples, cranberries, onion, goat cheese, and pecans.
4. Dress & Toss
Drizzle with dressing and toss gently to coat. Add extra dressing if needed and serve immediately.
5. Serve Fresh
Enjoy right away for best texture — especially the crisp apples and crunchy pecans.
Pro Tips for Best Texture & Taste
These tips bring the most flavor and freshness to your harvest salad.
- Toss just before serving: Keeps greens crisp.
- Use crisp apples: Honeycrisp or Pink Lady stay crunchy longer.
- Toast nuts: Enhances flavor and texture.
- Massage kale if using: Softens leaves and improves flavor.
Frequently Asked Questions
Can I make this ahead?
Prep ingredients separately and dress just before serving. Store sliced apples with lemon to prevent browning.
Can I use kale or arugula instead of mixed greens?
Yes — kale makes it heartier, and arugula adds a peppery note.
How do I store leftovers?
Store undressed salad up to 2 days in the fridge. Once dressed, best enjoyed the same day.
Can I add protein?
Absolutely — chicken, turkey, chickpeas, or salmon turn it into a full meal.