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The Best Holiday Honeycrisp Apple Salad Recipe
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The Best Holiday Honeycrisp Apple Salad Recipe

This gorgeous Holiday Honeycrisp Salad is perfection for the winter months with a medley of toasted, crunchy pecans, creamy goat cheese, tart cranberries and sweet honeycrisp apples! It comes together so easily and feeds a crowd so it's perfect for those holiday gatherings
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Prep Time:20 minutes

Ingredients

  • 3 Honey crisp medium apples or 2 large apples in lemon juice from 1 lemon sliced thinnly
  • 6 strips of Bacon cut into small pieces and cooked until crispy
  • 5 oz Goat Cheese
  • 1 Scallion chopped
  • 1 cup Pecans chopped and toasted
  • 1/2 cup Cranberries
  • 6 oz Arugula
  • 6 oz Spinach or Spring Salad Mix

Vinaigrette

  • 1/2 cup Avocado Oil
  • 1/4 cup Apple Juice
  • 1 tablespoon Lemon Juice
  • 2 tsp Apple Cider Vinegar
  • 1/2 tsp Salt
  • 2 tablespoons Honey
  • 2 tsp Fresh Thyme
  • 2 tsp Fresh Sage

Instructions

  • Prepare the salad dressing: In a mason jar or bowl, combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Secure the lid on the jar and shake vigorously until the ingredients are well blended, or whisk together in the bowl until emulsified. Taste and adjust seasoning as needed (add more honey for sweetness or mustard for tang). Set aside.
  • Cook the bacon: Cut the bacon into small bits or strips. Heat a skillet over medium heat and cook the bacon, stirring occasionally, until crispy and browned, about 6-8 minutes. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess fat. Set aside.
  • Prepare the apples: Core and slice the Honeycrisp apples into thin, even slices. Immediately toss the slices with the juice of one lemon to prevent browning and enhance flavor. Set aside.
  • Toast the pecans: In the same skillet used for the bacon, add the chopped pecans over medium-low heat. Stir frequently to avoid burning, and toast for 3-4 minutes or until fragrant and golden. Set aside to cool.
  • Assemble the salad: In a large salad bowl, layer the arugula and spinach (or green salad) as your base. Then add the Honeycrisp apple slices, ensuring an even distribution. Next, sprinkle on the crispy bacon bits, followed by the toasted pecans, dried cranberries, crumbled goat cheese, and thinly sliced scallions.
  • Dress the salad: When you're ready to serve, pour the vinaigrette over the salad and toss gently to combine, making sure the dressing evenly coats the ingredients. If you prefer, you can toss the salad in advance and let guests add their own dressing at the table. Store extra dressing in a mason jar and extra salad in an airtight container.
Servings: 8